Pork dishes in millions of Sparks Sparks Food Safety Scandal in all of Vietnam

What started as a viral food trend has now triggered a national debate and regulatory inspections. A rare delicacy for pork, which is known as Lòng SE điếu, has triggered outrage on social media, which leads to concerns about the security and authenticity of food.

The origins of the debate

In the past few weeks, the term “Lòng Se điếu” has flooded social media and led intensive debates about its origins and legitimacy of its increasing popularity. The court is also called Lòng Xe điếu or Phèo Hai, and consists of a section of a pig's dunner, which is characterized by thick walls and intra -up wrinkles and offers a rich, crispy texture when cooking.

According to Slaughterhouse professionals, this specific intestinal type is extremely rare, usually in older breeding suctions that have traditionally grew up on farms. The chance of finding such an intestine is estimated at only 1 to 1,000 to 1 of 10,000 pigs. The delicacy costs between USD 1.5 and 2.5 million ($ 59–98) per kilogram.

The controversy broke out after a Facebook post in April from a user named PBH, who claimed over 30 years of experience in slaughtering pigs. He argued that real Lòng se điếu was so rare that its widespread availability seems doubtful. He spoke concerns about the possible use of chemicals to imitate the bowl of potential health risks. The post quickly became viral and attracted thousands of stocks and polarized opinions.

The renowned chef VQ in Hochi -Minh city added fuel to the fire and questioned the authenticity of the increasingly more common court. He speculated that it could be made from ordinary pig reductions that appear chemically as special or are even derived from sick pigs.

The chef went so far to offer everyone who could prove the legitimacy of the court to offer a reward of USD 1 billion (USD 39,400). In order to qualify, the participants would have to present legal documents, food safety certification, unprocessed video recordings of the battle and extraction process and confirmation of the slaughterhouse owner.

The truth behind the 40-meter-Lòng se điếu

In the midst of the escalating debate, Ngo Quyen, the owner of the Lòng Chát restaurant, published a video with a 40-meter length of 5.8 kg Lòng SE điếu, the immediate skepticism.

Experts found that the average intestinal length in a market pig (a weight of 90 to 1220 kg) is only 18 to 20 meters. A 40-meter length is biologically flausible, which leads to speculation that the product can be frozen or artificially processed in order to appear rarely.

Consumers called for regulatory supervision to ensure food safety and protect public health.

On May 8, the Food Safety Task Force of the Cau Giay (Hanoi) district inspected the Lòng Chát restaurant in the 18 Tran Thai Tong Street. During the inspection, the owner admitted incorrect advertising and said that the “40 meters” claim was exaggerated. Measured by steps, the actual length was only about 25 to 27 meters.

The owner apologized publicly, but did not deliver a credible documentation to prove the source of the intestine. Instead, he presented a vague food contract by a private seller in Thuong Tin (Hanoi) without official slaughterhouse recordings.

At the same time, the Ho Chi Minh City Food Safety Authority started a fulfillment of institutions that sold Lòng Se điếu, including Lòng Cháts Tan Binh -branch. The authorities examine origins and test samples for illegal additives such as formalin and hydrogen peroxide. Test results have not yet been published.

Health risks and chemical concerns

Dr. Nguyen Huy Hoang from the Vietnam -Russia Hyperbaric Oxygen Center (Ministry of National Defense) warned that intestines – especially rare types such as Lòng SE điếu – susceptible to bacterial contamination (e.g. BE Coli, Salmonella) and Parasite (e.g. roundworm, circular, round shells), if not) carefully, and carefully, and carefully and carefully changed).

Unethical providers can use forbidden substances such as formalin, hydrogen peroxide or alum to bleach, preserve and improve the texture. Formalin, classified by the World Health Organization (WHO) as carcinogenic, is poisonous for liver and kidneys.

Dr. Hoang also noticed that Lòng se điếu could occur more frequently in pigs with digestive problems or parasitic infections. While the court can be a culinary curiosity, consumers are asked to prioritize security and choose serious food providers.

Phuong Thuy