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越南过年时还有许多民众生吃猪只等动物血液的独特习俗，希望血液的红色为他们来年带来好运。

这道料理在越南被称为血冻或血汤，做法很简单。鲜红色的生血添加内脏、花生与生菜，但秘诀在于如何调味，让生血填料前不会冻结。过去越南人通常用猪血和鸭血来做这道菜，如今也有羊血冻、兔血冻，甚至还有狗血冻。

血冻没有经过煮熟，直接食用，入口滑溜清凉，感觉就像吃果冻一样。血冻是许多越南民众最喜爱的一道“美食”，也是下酒菜。由于生血鲜红，红色在越南代表好运，因此民众相信，在年初食用，来年会有好运到。

春节期间，血冻在农村地区是很普遍的料理，普受民众喜爱。农村民众通常屠杀家养的猪只，几乎家家户户都用生猪血来做这道“美食”，祈求鸿运当头。

不过，民众生吃猪血而感染猪链球菌送医急救的意外也时有所闻。虽然越南医疗单位不断宣导饮食卫生安全，但是每逢春节感染猪链球菌求医的人数都大幅增加，其中不少病例因病情严重抢救无效。

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