Beef or stock with vegetables. In fondue bourguignonne, diners dip small pieces of beef into a pot of hot oil at the table. Both techniques typically feature accompanying flavorful sauces to complement the meat. Steak tartare is a French dish made from finely chopped or ground (minced) raw meat (often beef). More accurately, it is scraped so as not to let even the slightest of the sinew fat get into the scraped meat. It is often served with onions, capers, seasonings such as fresh ground pepper and Worcestershire sauce, and sometimes raw egg yolk. The Belgian or Dutch dish "filet américain"
Blood as food Thai dish "Tom Lued Moo" (pork blood soup). Thailand also has a dish known as "Nam Tok", which is a spicy soup stock enriched with raw cow or pig's blood. It is often used to enrich regular noodle dishes, as well as in Khao soi. In Laos and Northeast Thailand), a raw version of "laap", a meat salad, is made with minced raw meat, seasoned in spices, and covered with blood. The spicy noodle soup Nam ngiao and certain variants of Khao soi of the cuisine of Shan State and Northern Thailand contain diced curdled blood. In the Philippines, a