Vietnam's fragrant noodle soups and fresh spring rolls have won fans across the globe, but mounting food safety scandals on the country's streets are sparking a rising tide of anxiety among millennials about what they eat.
As well as anxiety over hygiene standards, there is growing unease about high pesticide use for vegetables and herbs thrown in typical street food dishes such as fresh shrimp rolls and bun bo, dried noodles with beef. Problems with food safety cost Vietnam around $740 million per year in productivity, the World Bank says.But across the country, from lush countryside fields to tiny urban rooftop gardens, Vietnamese are doing what they can to ensure they eat safely.With the help of Rikolto, an NGO that promotes safe food policies, he is trying to ensure his lettuce, spring onions and herbs – grown with a strictly controlled dose of pesticides – make it into as many bowls of bun cha as possible.
A ban on the import of herbicides containing glyphosate, classified as"probably carcinogenic" by the World Health Organization , will come into force next year but it is unclear how rigorously it will be enforced.
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