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