National Dish Taiwan: Duck Blood Vermicelli Soup (Recipe)
In this article
Meet Duck Blood Vermicelli Soup, a bold and comforting classic of the Taiwanese street-food scene. Silky vermicelli noodles bathe in a savoury broth that gains real depth from tender cubes of duck blood, while fresh coriander and spring onions lift every spoonful. It is the kind of warming bowl that locals turn to on a chilly evening, and it offers curious cooks a genuine taste of Taiwan’s night-market culture. Adventurous or not, once you try it you may well find yourself hooked.
About Duck Blood Vermicelli Soup
Duck Blood Vermicelli Soup is a traditional Taiwanese dish with plenty to offer both the daring gourmet and the culinary explorer. It brings together delicate vermicelli noodles and the distinctive flavour of duck blood, which lends the broth a remarkable richness and depth. Fresh herbs such as coriander and spring onions round things out for a taste that captures the essence of Taiwan. On the island this is not only a much-loved piece of street food but also a source of warmth and comfort on cold days.
Ingredients (serves 1–2)
- 100 g vermicelli noodles
- 200 ml duck blood
- 500 ml chicken stock
- 1 small onion, diced
- 2 spring onions, sliced into rings
- 1 handful fresh coriander
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- Salt and pepper, to taste
Shopping for the ingredients
To make Duck Blood Vermicelli Soup, it helps to track down the right ingredients first. Many Asian supermarkets and specialist delis stock fresh vermicelli noodles as well as duck blood, which is usually sold in firm, ready-cut blocks. The remaining ingredients — chicken stock, soy sauce and seasonings — are easy to find just about anywhere. Make sure the duck blood is fresh and the overall quality of your ingredients is high, as this makes all the difference to the finished bowl.
Preparing the dish
Before you start cooking the Duck Blood Vermicelli Soup, it is worth preparing everything carefully. Slice the spring onions and dice the onion into small pieces, then wash the coriander thoroughly. The vermicelli noodles also need a little groundwork — cook them according to the packet instructions and take care to keep them just tender, with a touch of bite. Good preparation really is the key to a delicious result.
Step-by-step instructions
- Warm a pot over medium heat and add a little sesame oil.
- Add the diced onion and the spring onions and fry until softened.
- Pour in the chicken stock and bring it to the boil.
- Once the broth is boiling, add the duck blood and stir well.
- Add the cooked vermicelli noodles to the soup and let everything simmer gently for a few minutes.
- Season to taste with soy sauce, salt and pepper, then garnish with fresh coriander.
Gluten-free / lactose-free version
For a gluten-free version of the Duck Blood Vermicelli Soup, swap the usual vermicelli for a gluten-free alternative such as rice noodles. It is also important to check that the soy sauce you use is gluten-free. Lactose-free stocks are easy to come by, and the soup contains no dairy in the first place, so it is naturally suited to a lactose-free diet. That way, anyone with particular dietary needs can enjoy this delicious dish. Rice noodles also feature in Taiwanese classics like Oyster Vermicelli.
Tips for vegans and vegetarians
Although the Duck Blood Vermicelli Soup traditionally relies on animal products, a few adjustments make it vegan or vegetarian friendly. Replace the duck blood with a combination of tofu and a rich, aromatic vegetable stock. Smoked tofu works especially well for building a similar depth of flavour. Take care to check that the noodles and seasonings are plant-based too, so the dish suits everyone at the table.
More tips and tricks
For the best Duck Blood Vermicelli Soup, avoid boiling the broth for too long so that the fresh flavours of the ingredients stay bright. Experiment with different herbs and spices to tailor the dish to your own taste. Some cooks like to add chilli or ginger for an extra kick of warmth. Leaving out the soy sauce is also an option for a lighter result if you are sensitive to sodium.
Adapting the recipe to your taste
The beauty of Duck Blood Vermicelli Soup lies in its versatility. You can easily adjust the recipe to your own preferences — adding more or less duck blood, for example, to vary the depth of flavour. Vegetables such as shiitake mushrooms or bok choy also make lovely additions, bringing extra texture and nutrients. Let your creativity run free and try out different combinations until you land on your favourite.
Ingredient substitutions
If you do not have every ingredient for the Duck Blood Vermicelli Soup to hand, there are some tasty alternatives. In place of chicken stock, you could use beef or vegetable stock, depending on what you prefer. If you cannot get hold of duck blood, a good-quality stock or a concentrated meat extract can stand in, though it will not deliver quite the same flavour. The key is to choose ingredients that suit the bowl you want to create — much like the hearty broth behind a Beef Noodle Soup.
Drink pairing ideas
Duck Blood Vermicelli Soup pairs beautifully with refreshing drinks that complement its savoury notes. A lightly chilled green tea makes a pleasant companion, as it lets the flavours of the soup shine rather than masking them. A glass of fresh fruit juice or a light, sparkling drink can also offer a welcome change. If you are after an alcoholic pairing, a crisp Asian lager or a small glass of sake works wonderfully.
Serving and presentation ideas
The presentation of your Duck Blood Vermicelli Soup can lift the whole dining experience. Serve the soup in large, deep bowls and garnish with extra herbs, spring onions or a squeeze of lime juice. Chopsticks add to the atmosphere and underline the dish’s Asian character. Take a little care over the table setting too, so that the meal looks as inviting as it tastes.
A bit of history
Duck Blood Vermicelli Soup has its origins in Taiwanese cooking and is a fascinating example of the island’s varied regional dishes. Ducks play a central role in many Asian cuisines, and duck blood is a traditional ingredient that not only flavours the broth but also adds valuable nutrients. The dish is often linked with family gatherings and special occasions, where sharing food takes on real importance. It is a lovely way to connect with the cultural roots and culinary traditions of Taiwanese cuisine.
More recipe ideas
Summary: Duck Blood Vermicelli Soup
Duck Blood Vermicelli Soup is more than just a dish — it is an experience that captures the flavours and traditions of Taiwan. The pairing of tender vermicelli noodles with aromatic duck blood creates a rich, comforting soup that warms both body and soul. Whether you make it in the traditional style or adapt it to your own taste, you are sure to gain a special insight into Taiwanese cooking. Let its many possibilities inspire you, and savour every spoonful of this one-of-a-kind bowl.
