Luu is a dish found in parts of Northern Thailand. Even up there, it's pretty niche—a majority of Thai people don't really eat it (you can die from eating raw blood, and a few of my countrymen do each year as a result of enjoying this delicacy). The main component is fresh liquid blood, which is then seasoned with what I think of as an all-purpose "Northern Thai spice trifecta" consisting of makwaen, malaep, and deeplee (three types of peppercorns, basically). You massage the blood with lemongrass leaves to "purify" it, add a pinch of salt and MSG, then top it with some rough chopped raw herbs, crispy noodles, and pork skin cracklings. Our version cuts back on the blood, and instead of having the herbs and noodles on the side, they're piled on top.