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Lu is eaten like lap and sa chin with a similar kind of ingredients. Pork blood is preferable. Some recipes call for the liquid from the chyme (left over food residue in the intestines) which can be used fresh or boiled instead of blood and it is called Lu phia. (Pratan Nanchaisin, personal communication, July 3, 2007; Rattana Phromphichai, 1999, p. 7482) |
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1. To disguise the odor of the blood, put the fresh lemongrass in it and squeeze it in the blood to release the fragrance of the lemongrass.
2. Add soup stock and lap chili mix, pickle juice and shrimp paste liquid to the blood and mix well.
3. Add minced pork.
4. Add kidneys, meat and fat and blend well.
5. Add the crispy fried ingredients as well as knotweed, coriander and spring onions
6. Add crispy fried viscera last. Stir to mix.
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 | The pork blood from the hollow part of the breast is believed to be the cleanest. (Rattana Phromphichai, 1999, p. 7482) |
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Rattana Phromphichai. (1999). Lu. In Saranukrom Wattanathamthai Phak Nuea (Vol. 14, p. 7482).Bangkok: The Siam Commercial Bank Foundation for the Encyclopedia of Thai Culture. |
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