Vietnam has special dishes which are very strange and dangerous. For various reasons, “Death” always stalks the diners when enjoying the dishes introduced to many visitors are Vietnamese specialties. If the processing is not proper, some dishes can cause food poisoning for the diners, the victim may have to get hospitalization or death in serious case. Although these dishes are very dangerous, they are very delicious and still become the favorite dishes of the Vietnamese people, even people call them specialties.
The pufferfish is a kind of famous poisonous fish, but many Vietnamese still like to eat this kind of delicious fish and then pay the price of all their life.
Pufferfish is distributed mainly in subtropical and tropical waters, in salt water more than fresh water. The pufferfish has 4 cm to 40 cm body length, solid body, short fins, large head, protruding eyes, white meat.
The poison of fish is concentrated in the skin, intestines, liver, abdominal muscles, testicles, and most poison is in egg, so females are more toxic than males and especially in reproductive season, the toxin is called tetrodotoxin. This is a very toxic neurotoxin; the poison is 1,200 times more than cyanide. The toxin of a pufferfish is enough to kill 30 people.
Normal toxins exist in fish in the form of non-toxic matter. When the fish turn bad or bruised, the tetrodomin will be transformed into toxic tetrodotoxin. Boil at a temperature of 1000° C for 6 hours to reduce the tetrodotoxin to 50%, it only completely lost when boiling 2,000° C for 10 minutes. Therefore, we cannot eliminate the toxin of pufferfish by cooking and processing in normal way.
Standard pufferfish process consists of 6 steps: (1) Remove skin. Cut around the mouth and then pull the skin out, (2) Rinse the glair with salt water, (3) Remove eyes of pufferfish, (4) Use a sharp knife to cut off, do not break the intestines, ovaries, liver of the fish. (5) Cut meat (fillet) and (6) chop the head of pufferfish into two or three pieces and boil in water for a stew dish.
The horseshoe crab itself is a unique and nutritious marine specialty. But if the processor confuses them with mangrove horseshoe crab which looks like horseshoe crab but small size, then the consequences will be unpredictable, as the eggs and meat of mangrove horseshoe crab are very poisonous. There have been many cases of death due to eating meat of mangrove horseshoe crab instead of horseshoe crab.
Grilled horseshoe crab: Cut horseshoe crab in clever way to take out of blood and keep the natural flavor. The whole fin, liver and gut are removed. The lower part of the horseshoe crab is separated to bake separately, the egg will be marinated onions, cooking oil, spices and peanuts then leave the egg in the shell of the horseshoe crab on the coal to grill.
Softshell turtle can be cooked as a fine dish at Vietnamese restaurants. However, people should only eat meat from the softshell turtle alive which are strong and healthy. The death softshell turtle are at high risk of food poisoning as their bodies produce histamine toxic, which can lead to death if eaten too much and not promptly treated.
Water caltrop porridge is a typical dish of some provinces in the northern mountainous areas of Vietnam. This porridge is made from water caltrop, a tuber containing deadly toxin. It is must to undergone a complex process, water caltrop is detoxified and became a great dish.
Salad from raw meat or seafood
Salad from raw meat or sea food contains the risk of infection of fasciola hepatica, leading to biliary obstruction, gallstone or bile duct cancer, peritonitis, liver cancer … the disease are dangerous to human life.
Fermented pork roll
Like salad from raw meat or seafood, fermented pork roll is made from animal meat, is processed without cooking. The risk of the fluke’s infection when eating this dish is very high.
Jellyfish is a strange and delicious dish, but the processing of jellyfish is not proper causing harmful consequences because alive jellyfish has toxic, it can cause food poisoning and being catastrophe for the eater. To ensure food safety measures, you need to soak jellyfish three times in salt water and alum to eliminate poison.
Rice noodle with jellyfish is a typical dish of the sea area. Jellyfish is very delicious, tonic, cool and very high thermal dissolution. In addition, this is a very good food for people with stomach ulcers, intestinal diseases, and high blood pressure.
Although seafood is very attractive, but they are a nightmare for many people because they cause allergies after eating. Common symptoms are rash itch, abdominal pains, even shortness of breath; chest tightness … In the case of anaphylaxis, the victim may die.
Blood pudding is a favorite dish of Vietnamese people. But this dish also cause many cases of poisoning because this is a favorable environment for many pathogens such as: worms, parasites, bacteria.
Blood pudding is a raw food used fresh blood of animal which mixed with a little fish sauce or pale salt to keep loose before mixing with meat, sliced cartilage of animals to become dense. Such dishes are very popular in Vietnamese cuisine from the North to the South, but have never been seen in other places in the world and being probably very rare in the oversea Vietnamese community.
Insects such as crickets, cicada, pupae, and spiders … have long been regarded as very attractive dishes. However, these insects can be infected with the poisonous fungus; the eater can suffer from gastrointestinal disturbances, coma and death.
Especially, pupae of silkworm is a popular dish in Vietnam, it is fatty and provides a lot of protein. However, not many people know the pupae can be processed into a variety of delicious dishes such as pupae cooked with bamboo shoots, pupae salad or pupae salad mixed with grapefruit…