Pork blood sausages (Dối huyết) from Vietnam - The Cookbook (page 32) by Anaïs Ca Dao van Manen

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Rice noodles with fried tofu and shrimp paste (Bún đậu mắm tôm); Pork organ congee (Cháo lòng); Ginger dipping fish sauce (Nước mắm gừng); Seasoned fermented shrimp paste dipping sauce (Mắm tôm chấm)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

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