Tiết canh

This vibrant red Vietnamese dish is prepared with fresh animal blood that is mixed with fish sauce. The base is then seasoned and incorporated with fried or roasted meat before it is left to coagulate. When set, the base transforms into a thick, gelatinous pudding that's usually garnished with chopped peanuts, Vietnamese coriander, and mint. The dish is traditionally prepared on special occasions, and though it has caused much controversy due to the danger of ingesting meat bacteria, it has not been officially banned.