In recent weeks, the culinary world has been abuzz with discussions surrounding 'long se dieu', a delicacy made from pig's mesentery, also known as 'pheo 2 da' in Southern Vietnam. This dish, celebrated for its unique taste and texture, has sparked controversy over its authenticity and safety, leading to increasing consumer concern.
On May 5, 2025, a TikTok video shared by user Ngo Quyen The went viral, showcasing an astonishing 40-meter-long strip of 'long se dieu'. The clip captivated millions, prompting viewers to marvel at the length of the dish, while others expressed skepticism, suspecting it might be a marketing gimmick to attract customers. The video prompted a wave of comments, with many questioning the legitimacy of such a long piece of the delicacy.
Chef Vo Quoc, a prominent figure in the culinary scene, weighed in on the debate, asserting that 'long se dieu' is incredibly rare. He noted that even butchers with decades of experience find it challenging to source this specific type of intestine. "There are butchers who have worked for 30 to 50 years who confirm that it is very difficult to find 'long se dieu'. Not every pig has it," he stated.
To further emphasize the rarity of 'long se dieu', Chef Vo Quoc offered a staggering reward of 1 billion VND to anyone who could prove the existence of authentic, fresh 'long se dieu' sourced directly from a slaughterhouse, provided they meet strict criteria. These criteria include detailed information about the slaughterhouse, video evidence of the preparation process, and a commitment to continuous supply for a month.
In a related discussion, a Facebook user known as P.B.H. shared insights into the preparation of 'long se dieu', claiming that they had previously learned how to chemically alter regular pig intestines into 'long se dieu'. However, they abandoned the practice due to the harmful effects associated with the chemicals used. P.B.H. stated, "I learned how to transform a regular piece of pig intestine into 'long se dieu', but due to the toxic nature of the chemicals, I never went through with it." This revelation added fuel to the fire, raising alarms about food safety.
Traditionally, 'long se dieu' is believed to resemble tobacco pipes, with a thick outer layer and distinct folds. It is highly regarded for its chewy, sweet taste, making it a sought-after delicacy. Prices for 'long se dieu' can range from 1.2 to 1.8 million VND per kilogram, and during festive seasons, the price may surge due to high demand.
However, concerns about the dish's safety have intensified. Associate Professor Nguyen Duy Thinh from the Hanoi University of Science and Technology explained that only male pigs in specific developmental stages produce 'long se dieu', which limits its availability and drives up prices. He warned that due to its scarcity, some vendors might resort to using harmful chemicals to create counterfeit products. These chemicals, such as hydrogen peroxide and alum, can alter the appearance and texture of the intestines, posing significant health risks.
Professor Thinh emphasized that formaldehyde, a banned substance in food processing, is sometimes used to extend the shelf life of food products. He cautioned that consuming food treated with formaldehyde can lead to severe health issues, including intense abdominal pain, vomiting, and even an increased risk of cancer with long-term exposure.
In light of these revelations, the Food Safety Department of Ho Chi Minh City has initiated inspections to trace the origins of 'long se dieu' and examine its safety. On May 6, 2025, Pham Khanh Phong Lan, the director of the department, stated that the promotion of a 40-meter-long 'long se dieu' constituted a fraudulent marketing tactic aimed at inflating the price of an already rare and expensive dish. She confirmed that the department is actively investigating to ensure that consumers can trust the products they purchase.
As the debate rages on, many consumers are left wondering about the safety of 'long se dieu'. The general advice is to purchase animal intestines from reputable sources with clear traceability. It is crucial to ensure that the intestines are properly cleaned and cooked thoroughly to avoid potential health risks associated with parasites and bacteria.
Experts recommend that consumers should be cautious when selecting 'long se dieu'. The intestines should have a pale, creamy color, a smooth surface, and should not emit any unusual odors. Additionally, the quantity consumed should be moderate, especially for individuals with pre-existing health conditions such as heart disease or diabetes.
As discussions about 'long se dieu' continue to dominate social media platforms, many are calling for regulatory bodies to step in and verify the authenticity of this delicacy. The ongoing debate highlights the importance of food safety and transparency in the culinary industry, particularly for products that have gained significant popularity.
In conclusion, while 'long se dieu' remains a beloved dish among many, the controversies surrounding its authenticity and safety cannot be overlooked. As consumers, it is essential to remain informed and cautious about the food we consume, especially when it comes to rare delicacies like 'long se dieu'.
