A unique pork dish called lòng se điếu has become the center of a national discourse regarding food safety and authenticity, stemming from its viral popularity.
Recently, the phrase “lòng se điếu” has gained traction online, inciting discussions about its true origins and the legitimacy of its surge in popularity. This dish, known in southern Vietnam as lòng xe điếu or phèo hai da, consists of a pig’s small intestine noted for its thick walls and complex folds, delivering a rich, crispy texture when prepared.
Experts in slaughterhouses reveal that this particular type of intestine is quite rare, typically sourced from older breeding sows on traditional farms. The likelihood of finding it is estimated to be between 1 in 1,000 to 1 in 10,000 pigs, with prices ranging from VND 1.5 to 2.5 million (USD 59–98) per kilogram.
The discourse intensified after a Facebook post in April by a user named P.B.H., who claims three decades of pig slaughtering experience. He stated that real lòng se điếu is so uncommon that its availability raises red flags. He expressed worries about possible chemical substitutes and the associated health risks. His post quickly gained traction, resulting in numerous shares and mixed reactions.
Chef V.Q. from Ho Chi Minh City added to the controversy by questioning the legitimacy of the widely available dish. He suggested that the product could be made from average pig intestines treated with chemicals or even sourced from diseased animals.
In an effort to substantiate his claims, the chef even offered a reward of VND 1 billion (USD 39,400) for anyone who could prove the dish’s authenticity. Contestants were required to submit legal documentation, food safety certifications, unedited video evidence of the harvesting process, and confirmation from the slaughterhouse.

As the controversy deepened, restaurant owner Ngo Quyen The from Lòng Chát released a video displaying a 40-meter-long, 5.8 kg lòng se điếu, which was met with immediate disbelief.
Experts pointed out that the typical length of intestines from a market pig (weighing 90–120 kg) is only 18–20 meters. A 40-meter measurement seemed biologically impossible, leading to speculation that the product might be either frozen imports or artificially modified to seem special.
In light of the growing concerns, consumers began demanding regulatory intervention to ensure food safety.
On May 8, the Food Safety Task Force from Cau Giay District (Hanoi) conducted an inspection at the Lòng Chát restaurant. The proprietor confessed to exaggerating the “40 meter” claim, admitting that the actual length was closer to 25–27 meters.
Despite his apology, he was unable to substantiate the source of the intestines with credible documentation, instead presenting a vague contract from a local vendor without formal slaughterhouse records.
In parallel, the Ho Chi Minh City Food Safety Authority initiated investigations at establishments selling lòng se điếu, including Lòng Chát’s Tan Binh branch. Authorities are reviewing the origins of the products and testing for illegal additives like formalin and hydrogen peroxide, though results are pending.

Dr. Nguyen Huy Hoang from the Vietnam-Russia Hyperbaric Oxygen Center cautioned that intestines—particularly rare varieties like lòng se điếu—are susceptible to bacterial contamination (e.g., E. coli, Salmonella) and parasites (e.g., roundworms, tapeworms) if not properly cleaned and cooked.
Unscrupulous vendors might also use prohibited substances like formalin, hydrogen peroxide, or alum for bleaching, preserving, and improving texture. The World Health Organization (WHO) classifies formalin as a carcinogen, harmful to the liver and kidneys.
Dr. Hoang noted that lòng se điếu could be more common among pigs suffering from digestive problems or parasitic infections. While the dish may intrigue culinary enthusiasts, consumers are urged to prioritize safety and select trustworthy food sources.