It's the heft in boudin noir, the intrigue in jugged hare. It's a silken presence in soups and congee. Blood is bold, a bit bitter—and, frankly, kind of creepy. But we like it. Especially in this spicy, delicious Thai noodle soup, enhanced with a touch of crimson pig's blood. Similar to one served at Andy Ricker's Portland, Oregon, restaurant Pok Pok, it's adapted from a recipe in his cookbook, Pok Pok (Ten Speed Press, 2013). Ask your butcher for pig's blood. If it's unavailable, you can substitute beef blood. This recipe first appeared in our 2015 SAVEUR 100.
Find this recipe in our cookbook, SAVEUR: Soups and Stews