Guay tiow nam tok - raw blood safety

[itsuptome]

Does anyone have any insights into whether the blood used in guay tiow nam tok (waterfall/boat noodle soup, guay tiow ruua, etc.) is cooked to a point that it's safe to eat?

I have heard and seen different things.

My Thai friends here in Bangkok generally insist that while out in the provinces some people enjoy the blood raw, if ordered from any vendor in Bangkok it is sure to be fully cooked and safe.

This gave me the impression that there were at least two techniques for incorporating the blood into the soup, but I found this video of the preparation on Youtube and come to think of it I've seen it done this way before:

(blood is added at around 5:00)

The technique in the video doesn't look particularly safe to me as it is intended to shield the blood from high levels of heat which are of course what is required to kill any parasites.

Does anyone know the details of how this stuff is really prepared and whether it's safe?

Edited January 23, 2016 by itsuptome