What meat is most consumed in Vietnam?

Pork Reigns Supreme: Unveiling Vietnam’s Meat Consumption Habits

Vietnam’s culinary landscape is rich and diverse, reflecting a deep-rooted appreciation for a variety of flavors and textures. While a wide array of meats grace the tables, one stands out as the undisputed champion in terms of consumption: pork. Data suggests pork accounts for a substantial 70% of the Vietnamese meat market.

This significant market share underscores pork’s crucial role in Vietnamese cuisine. From savory, aromatic dishes like
“Bún chả” (vermicelli noodles with grilled pork) and “Cơm tấm” (crispy pork on rice) to hearty stews and flavorful stir-fries, pork is interwoven into the fabric of daily life. The preference for pork is deeply ingrained, shaping generations of culinary traditions and representing a cornerstone of Vietnamese gastronomy.

Following closely behind, poultry makes up a considerable portion of the market share, a testament to its versatility and affordability. Beef and veal round out the list, demonstrating a notable, yet comparatively smaller, consumer base. This hierarchy in consumption clearly illustrates Vietnam’s preference for pork, which, combined with historical trends and cultural influences, has created a strong culinary identity rooted in pork-centric dishes.