How to Identify Borax Using a Simple, Absolutely Safe Method
Vietnamese sausage is loved for its chewy texture, savory flavor, and versatility in everyday meals. But when choosing sausage, especially fresh or handmade varieties, safety matters just as much as taste. One concern many families have is the possible use of borax, a chemical sometimes added illegally to improve texture and shelf life.
The good news? There are simple, safe, and practical ways to choose Vietnamese sausage wisely and spot warning signs—without using dangerous tests or chemicals.
Why Borax Is a Concern
Borax can make sausage unnaturally firm, bouncy, and visually appealing. However, it is not safe for consumption and should never be used in food. Regular intake may affect digestion and overall health, which is why it’s important to recognize suspicious products before buying or cooking them.
Golden Tips for Choosing Safe Vietnamese Sausage
1. Observe the Color Carefully
Natural Vietnamese sausage usually has a soft pink or light reddish color.
Be cautious if the sausage looks:
Too bright or glossy
Grayish-white or unusually pale
Perfectly uniform in color
Natural products often show slight variations—this is a good sign.
2. Feel the Texture (No Tools Needed)
Gently press the sausage with your fingers:
Safe sausage: Soft, elastic, and slowly returns to shape
Suspicious sausage: Very hard, overly bouncy, or rubber-like
Borax-treated sausage often feels unnaturally firm.
3. Smell Before Buying or Cooking
Fresh sausage should smell mild and meaty.
Avoid sausage with:
A sharp or chemical-like odor
No smell at all (this can indicate preservatives)
Your nose is a powerful safety tool.
4. The Simple, Absolutely Safe Cooking Test
This method uses only heat and observation—no chemicals, no additives.
When you cook the sausage:
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