Dive into the authentic flavors of Shaanxi cuisine with ‘Fen Tang Yang Xue’, or Lamb Blood Vermicelli Soup. This hearty and distinctive dish is a true local specialty, renowned for its rich, savory broth, tender lamb blood curd, and slippery vermicelli noodles. Often enjoyed as a warming breakfast or a comforting meal, it’s a testament to the robust and unpretentious culinary traditions of Northwest China, offering a unique textural and flavor experience that’s both deeply satisfying and incredibly flavorful.
🥢 Ingredients
- 500g fresh lamb blood (coagulated)
- 100g vermicelli noodles (mung bean or sweet potato)
- 500g lamb bones (for broth)
- 100g sliced cooked lamb meat (optional, for topping)
- 2-3 cloves garlic, minced
- 1 thumb-sized piece ginger, sliced
- 2 green onions, sliced (for broth and garnish)
- 1 star anise
- 1 small piece cinnamon stick
- A pinch of Sichuan peppercorns
- Salt to taste
- White pepper to taste
- 1 tbsp soy sauce
- 1 tbsp black vinegar
- Chili oil, to taste
- Fresh cilantro or garlic sprouts, chopped (for garnish)
🔥 Instructions
- Prepare the Broth: Rinse lamb bones thoroughly. In a large pot, combine lamb bones, sliced ginger, a few green onion segments, star anise, cinnamon stick, and Sichuan peppercorns. Cover with plenty of water and bring to a boil. Skim off any foam, then reduce heat and simmer for at least 2-3 hours, or until the broth is rich and flavorful. Strain the broth and set aside.
- Prepare the Lamb Blood: Carefully cut the coagulated lamb blood into small, bite-sized cubes. Blanch these cubes in boiling water for 1-2 minutes until they firm up slightly. Drain and set aside. This step helps to clean the blood and improve its texture.
- Cook the Vermicelli: Soak the vermicelli noodles in warm water for about 15-20 minutes until softened. Then, boil them in fresh water for 2-3 minutes until just tender. Drain and set aside.
- Assemble the Soup: Bring the strained lamb broth back to a simmer. Add the blanched lamb blood cubes and the cooked vermicelli noodles. Season the soup with salt, white pepper, and a splash of soy sauce. Allow it to simmer gently for another 5 minutes, letting the flavors meld.
- Serve: Ladle the hot ‘Fen Tang Yang Xue’ into individual serving bowls. Garnish generously with chopped fresh cilantro or garlic sprouts, a drizzle of black vinegar, and a spoonful of chili oil according to your preference. If using, top with slices of cooked lamb meat. Serve immediately and enjoy this comforting Shaanxi specialty!
