In a recent controversy that has captured the attention of food enthusiasts and health-conscious consumers alike, a restaurant owner in Hanoi showcased a remarkable 40-meter long, 5.8-kilogram section of pig's small intestine, known as lòng xe điếu, purportedly sourced from a sow weighing over 100 kilograms. This extravagant display, which went viral on social media, has sparked debates about the authenticity and safety of this delicacy, often touted as a rare specialty.
Social media posts have raised concerns that lòng xe điếu is not the exclusive delicacy it is marketed to be, but rather regular pig intestine that traders have manipulated to create a more appealing product. Some skeptics even suggest that these intestines could be frozen goods imported from China and stored for extended periods before making their way to Vietnamese markets.
Chef Đỗ Văn Đặng, a seasoned professional with nearly 15 years of experience in sourcing pig intestines for restaurants in Ha Long and northern provinces, shared his insights on the rarity of lòng xe điếu. “In my line of work, it’s common to only gather 2-4 qualified sets of this ingredient each year,” he explained. “I’ve been in this industry since 2012, and it’s not easy to find.”
Chef Đặng further clarified a common misconception: the type of intestine often presented as lòng xe điếu in restaurants is actually a different product known as lòng kép or lòng hai da. This variety lacks the unique characteristics of true lòng xe điếu, which features a starfruit-like shape in the middle and exhibits a light pink core when blanched, with a pure white exterior.
The price difference between these two types of intestines is substantial. While genuine lòng xe điếu can fetch as much as 2.4 million VND per kilogram, the more common lòng hai da may cost only around 280,000 VND per kilogram. Chef Đặng emphasized that the high cost of lòng xe điếu is justified by its scarcity in the market.
When preparing this delicacy, the process is straightforward yet crucial for maintaining quality. The intestine is blanched for about 3-4 minutes before being soaked in cold water, which helps preserve its pristine color and texture.
Adding another layer to the controversy, Associate Professor Dr. Nguyễn Duy Thịnh, a former lecturer at the Institute of Food Technology at Hanoi University of Science and Technology, highlighted the challenges in sourcing this ingredient. “Lòng xe điếu is considered a specialty and is highly sought after,” he said. “However, it is important to note that this type of intestine is only found in male pigs, and not every pig possesses it.”
Dr. Thịnh dismissed the claim of a 40-meter long intestine as implausible, stating, “It is illogical and hard to believe that any intestine could reach such a length. It’s a laughable notion.” He also cautioned consumers about the potential health risks associated with consuming low-quality or chemically treated products. Some sellers might use harmful chemicals like hydrogen peroxide or alum to enhance the appearance and texture of the intestines, which can pose serious health risks if ingested.
With the rising demand for this delicacy, traders have found ways to profit by misleading consumers. The scarcity of genuine lòng xe điếu means that some establishments may resort to transforming regular intestines into what they claim is the real deal, potentially endangering public health.
Chị Hiền, a trader at Thành Công market in Hanoi, confirmed the rarity of lòng xe điếu, stating, “It exists, but it’s very rare. You might find one out of several dozen pigs that have it.” She noted that the demand for this particular product has driven prices up to 2-3 million VND per kilogram, with the regular variety priced lower.
Similarly, anh Tùng, who runs a slaughterhouse in Hưng Yên, echoed these sentiments, asserting, “We slaughter dozens of pigs daily, but we rarely see any sets of lòng xe điếu. It’s simply not available in quantities that would satisfy market demands.” He explained that modern pig farming practices, which often involve rapid growth and industrial feed, make it even less likely to find pigs with the desired quality of intestine.
Despite the skepticism surrounding the authenticity of some products labeled as lòng xe điếu, not all offerings in the market are frozen imports from China, as many consumers believe. Chị Xuân Nguyễn, whose family has a long tradition of selling pig offal, clarified that finding fresh, quality-assured lòng xe điếu requires connections to reliable suppliers who source directly from slaughterhouses.
As the debate continues, concerns over food safety have prompted officials to take action. The Director of the Department of Food Safety in Ho Chi Minh City, Phạm Khánh Phong Lan, recently remarked that the rarity of genuine lòng xe điếu suggests that products sold daily may be counterfeit and potentially made with harmful additives. The department is currently coordinating efforts to trace the origins of these products and conduct tests to determine if any dangerous substances are present.
In light of these developments, experts advise consumers to exercise caution when purchasing animal organs, emphasizing the importance of sourcing from reputable establishments with traceable origins. They also warn against the frequent consumption of pig intestines, which can be high in cholesterol and detrimental to health, particularly for individuals with pre-existing cardiovascular conditions.
The ongoing discussions surrounding lòng xe điếu not only reflect the complexities of food sourcing and safety but also highlight the need for transparency and integrity in the food industry. As consumers become more aware of these issues, the demand for quality and authenticity will likely shape the future of this controversial delicacy.
