US chicken accounts for nearly 62% of Vietnam's chicken imports

A U.S. agricultural trade delegation led by U.S. Deputy Secretary of Agriculture Stephen Alexander Vaden visited Ho Chi Minh City from Monday to Thursday to promote agricultural trade and seek business partnerships.

The delegation comprised representatives from 43 companies and 37 industry organizations seeking import partners and opportunities to expand distribution networks.

As part of the visit, the Saigon Professional Chefs Challenge with U.S. Chicken was held on Wednesday in Ho Chi Minh City to introduce U.S. poultry products to local chefs and consumers.

According to the Vietnam Poultry Association, Vietnam imported an estimated 185,000-195,000 tonnes of chicken products in the first six months of 2026.

The U.S. was the largest supplier, shipping approximately 115,000-120,000 tonnes and accounting for 61.8 percent of the total, followed by the European Union and Brazil.

Explaining the U.S. chicken industry's competitive advantage, chef Norbert Ehrbar, culinary advisor to the USA Poultry and Egg Export Council (USAPEEC), told Tuoi Tre (Youth) online newspaper that consumer preferences vary considerably across markets.

"Consumers in the U.S. and Europe prefer breast meat. Therefore, thighs can be sold at lower prices in other markets," Ehrbar said.

The difference in demand gives some U.S. chicken cuts a price advantage in overseas markets.

The availability of different cuts also provides Vietnamese food processors, restaurants, and food service businesses with more ingredient options.

According to Tuoi Tre's market observations, some imported food retailers are selling whole U.S. chickens for VND160,000-312,000 (US$6.10-11.90) per kilogram, depending on the brand and weight.

A bird weighing four to eight kilograms costs around VND640,000-2.5 million ($24-95).

US turkey promoted with Vietnamese seasonings

Chef Ehrbar encouraged Vietnamese consumers to prepare U.S. turkey with familiar local seasonings rather than limiting it to whole-roasted dishes traditionally served during Western holidays.

He said turkey could be divided into cuts and used in stir-fries, curries, and lemongrass-grilled skewers.

"U.S. turkey can be prepared like regular chicken, using familiar seasonings. We have tried combining this ingredient with Vietnamese dishes, and the results were very good," he said.

For first-time consumers, he recommended turkey thighs because the meat is tender and juicy.

He suggested stir-frying turkey with lemongrass, mushrooms or vegetables, or pairing it with Vietnamese lolot leaves.

Turkey breast requires more careful cooking as it can dry out at high temperatures.

To retain moisture, he advised thawing turkey gradually in the refrigerator. A whole bird may take four to five days to thaw, depending on its size.

For roasting, he recommended using moderate heat and allowing more cooking time to prevent moisture loss, while ensuring the meat reaches an internal temperature of at least 74 degrees Celsius.