Dark corner

(Baonghean) - This morning, while dropping Bim off at school, as usual, we stopped at our usual pho restaurant and ordered two bowls of rare beef pho. I was about to order a plate of fried dough sticks when my niece quickly raised her hand, gesturing excitedly and whispering in my ear: "Don't you know they just discovered a facility producing fried dough sticks using some strange chemical?"

Authorities discovered a facility using an unknown chemical.manufactureFried dough sticks in Doi Cung ward (Vinh City)

I was astonished by the "knowledge" and rapid pace of information updates from my niece, who's only in third grade. Seeing my bewildered expression, she launched into a long monologue about the latest food safety news. She talked about rotten animal bones, artificially colored bamboo shoots, snacks tainted with chemical additives, and bottled dirty water labeled as "clean"... Oh my god, listening to her list sent shivers down my spine.

Doesn't that mean I've been consuming harmful chemicals all this time? I angrily slammed my hand on the table (but only gently for fear of hurting my hand), exclaiming, "Murderers!" Then I remembered I was sitting in a pho restaurant, and everyone was staring at me as if I were some strange object. Embarrassed, I lowered my head and "concentratedly" ate my bowl of pho, feeling dejected because it was missing the usual fried dough sticks.

But before focusing on my bowl of pho, I managed to glance around the restaurant: Nobody was eating fried dough sticks today! I thought to myself: surely the news about fried dough sticks being made from strange chemicals has spread throughout the city, so it's only natural that people are boycotting them. Thinking this, I couldn't help but feel a pang of sadness, sadness for a traditional, humble dish that seems indispensable whenever one enjoys pho, the quintessential dish of our nation.

I remember when I was abroad, I desperately missed those crispy, golden fried dough sticks every time I ate pho at an Asian market. All the seasonings and spices were there, except for the fried dough sticks! Restaurants rarely made a batch of them for early customers. But for some reason, they could never quite replicate the crispy, fragrant texture of Vietnamese fried dough sticks…

Thinking about this, I suddenly crave a fried dough stick dipped in pho broth, just enough for the sweet broth, flavored with bone stock and a hint of garlic and vinegar, to cling to its surface while still retaining its crispness. Imagine biting into it with a satisfying crunch, hearing the crackling sound of the dough particles breaking – a strangely refreshing sensation. But all that remains are bitter memories and regrets, for now, how can I dare eat a fried dough stick when images of chemical containers next to frying pans are so prevalent in newspapers and on television?

That being said, deep down I know that in a while, things will calm down. Just like the time when public opinion was raging over information about fruits and vegetables injected with chemicals, rotten meat being "washed" to look fresh, and noodles containing borax... After a period of boycotting, everything gradually returned to normal. Isn't it true that I'm sitting here eating a bowl of pho, calmly as if I'd never read the news about noodles containing borax or rotten animal bones being smuggled into big cities?

Is it really because we have thoroughly addressed the root causes and "cancers" in the food market, or have we simply accepted the situation and ignored it, turning a blind eye? What to eat, what to buy – these are questions that have been and continue to plague housewives and diners alike. Sadly, even the feeling of satisfaction from enjoying a delicious meal is now just a pretense when we know that behind the food lie dark secrets…

Hai Trieu