La Xue Tang (spicy Duck Blood Vermicelli Soup)

La Xue Tang, also known as Spicy Duck Blood Vermicelli Soup, is a traditional dish from Guizhou Cuisine known for its bold and spicy flavors. This soup is a popular street food in China and is often enjoyed as a comforting meal during the colder months.

La Xue Tang (spicy Duck Blood Vermicelli Soup)

Ingredients

  • 500g duck blood, sliced
  • 200g vermicelli noodles
  • 200g firm tofu, cubed
  • 100g ground pork
  • 2 tomatoes, diced
  • 4-5 dried red chilies
  • 3-4 garlic cloves, minced
  • 2 green onions, chopped
  • 1 tbsp Sichuan peppercorns
  • 1 tbsp vegetable oil
  • 1 tbsp soy sauce
  • 1 tsp sugar
  • Salt to taste
  • 4 cups chicken or pork broth

Instructions

  1. In a pot, heat the vegetable oil over medium heat. Add the garlic, dried chilies, and Sichuan peppercorns. Stir-fry until fragrant.
  2. Add the ground pork and cook until browned.
  3. Pour in the broth and bring to a boil. Add the tofu, tomatoes, and vermicelli noodles. Simmer for 10 minutes.
  4. Gently add the duck blood slices and cook for an additional 5 minutes.
  5. Season the soup with soy sauce, sugar, and salt to taste.
  6. Garnish with chopped green onions and serve hot.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
25g
Carbohydrates
30g
Fat
12g

Supplies

Pot Stirring spoon Chopping board Knife

Tools

Soup ladle Serving bowls Soup spoons

Serving suggestions

Serve the La Xue Tang with steamed rice or crusty bread for a hearty meal.

Tips & tricks

For a milder version, remove the seeds from the dried red chilies before adding them to the soup.

Cost

$15