How to Identify Pork Sausage and Vietnamese Ham Containing Borax

According to Associate Professor Dr. Nguyễn Duy Thịnh, a former lecturer at Hanoi University of Science and Technology, borax (also known as sodium borate) was once commonly used in the food industry because of its preservative properties. It helps food stay fresh for longer, prevents spoilage, and enhances elasticity and crispness. In the past, many cooks used borax in rice cakes (bánh đúc) to make them firmer, or in steamed rice rolls (bánh cuốn) and vermicelli (bún) to improve their texture and taste.

However, scientific research has shown that borax is a toxic chemical that can have serious negative effects on human health if consumed over a long period. Prolonged intake may lead to memory loss, damage to the nervous system, and even liver and kidney impairment. Recognizing these dangers, Vietnam has officially banned the use of borax in all food processing activities.

Despite the ban, some small food manufacturers and street vendors still illegally add borax to products like Vietnamese pork sausage (giò), ham (chả), and other processed meats to create a firmer, chewier texture and extend shelf life. This practice poses a significant health risk to consumers.

How to Identify Pork Sausage Containing Borax

1. By Taste and Smell

Authentic, borax-free sausage has a naturally mild aroma and a slightly sweet, meaty flavor that lingers gently after eating. The texture should be soft and springy, not tough or dry.

If the sausage has an unnaturally strong smell or an excessively chewy texture, it may have been treated with borax or other artificial additives. In contrast, clean, chemical-free sausage tends to taste fresh, balanced, and less salty.

2. By Touch

Press your finger into the sausage.
If it feels too firm, rubbery, or lacks bounce, this could be a sign of borax being added. Natural sausage, on the other hand, should feel elastic but tender, slightly yielding under gentle pressure.

3. By Internal Appearance

Cut the sausage into slices and look closely at the texture.
A clean, borax-free sausage typically has tiny air pockets formed naturally during steaming or boiling. In contrast, sausage containing borax often appears unnaturally smooth and dense, without visible air bubbles.

Another simple trick is to stretch a slice gently with your hands. If it feels too tough or difficult to tear apart, it might contain borax or other synthetic texturizers.

4. By Cutting with a Knife

When slicing sausage made without borax, your knife will feel slightly sticky as it cuts through because of the natural proteins in the meat.
Sausage with borax, however, feels unnaturally smooth—the knife glides through it too easily, indicating an artificial level of firmness and slickness.

5. Using Turmeric Paper

You can make a simple borax detection test at home using turmeric paper. Dip plain paper into fresh turmeric juice, let it dry, then press it gently against the sausage surface.
If after about a minute the paper changes from yellow to orange-red, it indicates the presence of borax.
However, note that this test is qualitative, meaning it can only show whether borax is present—not the exact amount.

How to Choose Safe and Clean Sausage

To avoid health risks, consumers should buy from reputable and certified food producers who clearly state that their products are free from borax and harmful additives. Look for official food safety labels, trust brands that publicly commit to clean production, and check packaging for manufacturing and expiry dates.

It’s also recommended to buy fresh sausage in small quantities and store it properly in the refrigerator to maintain freshness without relying on chemical preservatives.

Eating clean doesn’t only protect your health—it also supports honest food producers and promotes a safer, more sustainable food culture.