The Tangy Taste of Controversy: A Culinary Conundrum Unveiled

A popular rice dish restaurant in Ho Chi Minh City, Com Tam N.D., has recently gained widespread attention on social media for its unique and mouth-watering stuffed squid dish. Numerous online reviews and TikTok videos have further fueled its popularity, resulting in a surge in online orders.

However, a recent review by a TikToker revealed a disappointing experience. He found the portion of pickled skin that accompanied the $40 rice dish to be unusually sour and mushy, raising concerns about its freshness. Additionally, he felt that the $85 squid was slightly overpriced and questioned whether it was of a lesser-known variety, despite its delicious flavor. These concerns, along with a small serving of fish sauce, left him dissatisfied and unable to finish his meal.

In response to the review, the restaurant owner took to social media to address the concerns. She attributed the sourness and mushiness of the pickled skin to the use of preservatives, specifically mentioning the presence of phèn chua (alum) and hàn the (borax). This explanation, however, sparked further controversy as the use of these substances in food is frowned upon due to potential health risks.

The revelation about the use of hàn the in particular has caused an uproar among concerned citizens, as this substance is known to have serious health implications if consumed. Many have expressed their outrage and disappointment toward the restaurant for using such an ingredient.

According to the Agency of Food Safety, while the trade of hàn the is not prohibited in Vietnam, it is not included in the list of permitted food additives. The agency has repeatedly advised against its use in food production and processing due to potential health hazards.

In response to the incident, the owner of Com Tam N.D. admitted to a lapse in judgment and explained that they did not directly prepare the pickled skin themselves but sourced it from a supplier. They acknowledged the feedback and decided to discontinue using that particular supplier and stop serving pickled skin for the time being.

The owner also clarified that the issue might have been exacerbated by the fact that the pickled skin was placed in a hot rice box, causing it to become softer. They emphasized that the pickled skin was not spoiled and that they had always maintained high standards of food quality and freshness.

To restore customer trust, the restaurant owner pledged to find an alternative supplier for the pickled skin and ensure that all ingredients met the necessary safety standards. They also expressed their commitment to providing fresh and high-quality dishes, as attested to by previous positive reviews.