Blood cockle or blood clam (Tegillarca granosa / Anadara granosa, Vietnamese: sò huyết) is a common seafood in Vietnamese cuisine. The…
Vietnamese cuisine is the method of cooking, the principle of mixing spices and the general dining habits of all Vietnamese people in Vietnam. With a unique geography, climate, and cultural exchange, the cuisine of Vietnam is extremely diverse and rich. The characteristics of Vietnamese cuisine is the focus on the freshness, so Vietnamese dishes are generally perceived as delicious and healthy.
