it's basically the partially digested juice that's made from when a cow eats grass. >> oh, geez. oh, no. >> i did not order that. we're not having that. >> okay. we're not having that. >> we're not having that. >> i'm thinking we'll stick to the plain blood soup, thank you very much. >> the way they make it is they take the raw blood and they scrunch it with lemon grass for a long time. >> right. >> because that kind of kills the gamey flavor of the blood, helps with the coagulation and adds flavor. then they actually make chopped laarb. that goes in. bunch of deep-fried innards. [ speaking a foreign language ]