Reinventing street food safety in Vietnam

Reinventing street food safety in Vietnam

Dr Daisy Kanagasapapathy (RMIT Vietnam) explains how recent food-poisoning incidents have placed Vietnam’s iconic banh mi under pressure, prompting fresh conversations about food safety, tourism confidence, and the future of the country’s street food culture.

To many travellers, Vietnam is first discovered through taste rather than landmarks. The country’s culinary icons have become its most powerful ambassadors: the comforting warmth of phở, the sweet bitterness of cà phê sữa đá (Vietnamese cafe with condensed milk), the crisp lightness of nem rán/chả giò (Vietnamese spring rolls), and the smoky aroma of bún chả (Vietnamese grilled pork with rice noodles) grilled over charcoal. Yet no dish represents Vietnam’s cultural identity more globally than the bánh mì.

In recent years, bánh mì has transcended borders to become a global emblem of Vietnamese creativity. Ho Chi Minh City proudly hosted the Bánh Mì Festival earlier this year, drawing thousands of visitors, foodies, and international media. This highlights how a humble street sandwich has evolved into a cultural export, connecting Vietnam’s culinary soul to the world. 

Dr Daisy Kanagasapapathy, Interim Associate Program Manager, Tourism and Hospitality Management, RMIT University Vietnam Dr Daisy Kanagasapapathy, Associate Program Manager, Tourism and Hospitality Management, RMIT University Vietnam

A crisis for an icon

That is why the recent surge in food-poisoning cases linked to bánh mì in Ho Chi Minh City, with over 300 hospitalisations, has caused deep concern. 

Food tourism is central to Vietnam’s visitor economy. Travellers come seeking the sensory authenticity of street-level dining – an experience that transforms eating into cultural discovery. When a flagship dish becomes linked to risk, confidence in the broader food scene wavers. Visitors may avoid street stalls or local food tours, preferring hotels and chain restaurants. This, in turn, reduces earnings for small vendors and weakens the informal but vital food-tourism ecosystem that gives Vietnamese cities their distinctive flavour.

Street vendors are often family-run, women-led enterprises passed down through generations. If travellers begin to associate “street food” with “unsafe food,” the consequences extend beyond economics to identity itself. Cities like Ho Chi Minh City, Hanoi, and Hoi An have built global reputations around their vibrant food trails and night markets. Rebuilding tourist confidence will require collaboration across tourism boards, local authorities, and food entrepreneurs to ensure that Vietnam’s most celebrated dishes remain symbols of pride, not caution. 

Banh mi sandwich Bánh mì is one of Vietnam’s most iconic foods. (Photo: CravenA – stock.adobe.com)

From crisis to innovation

Vietnam’s growing food-tech sector can play a transformative role in this recovery. Over the past few years, the country has embraced digital delivery, mobile payments, and smart logistics. These same innovations can now enhance transparency and traceability in the food supply chain, making safety a visible, measurable attribute.

Many of Vietnam’s beloved street vendors lack access to advanced tools or digital platforms. For them, small, affordable measures can make an immediate impact.

Some easy practices include: 

  • Visible hygiene commitment: Displaying “Clean Food” or “Safe Vendor” stickers verified by local health units. Even simple signage promoting glove use or handwashing boosts visitor confidence.

  • Better storage habits: Covering ingredients, separating utensils for raw and cooked items, and using ice boxes or insulated containers for meats and eggs.

  • Personal cleanliness: Wearing aprons, gloves, and hairnets; washing hands frequently; and using disposable napkins rather than shared cloths.

  • Safe ingredient rotation: Buying smaller quantities and avoiding overnight storage of sensitive fillings such as pâté or sauces. 

  • Community micro-training: Quick workshops by tourism or hospitality schools to teach hygiene basics using visual, easy-to-follow examples.

  • Digital storytelling for trust: Vendors can share short videos on Facebook or TikTok showing their clean preparation process, blending authenticity with assurance.

These small steps, when consistently applied, create a powerful visual signal of professionalism and care. They require minimal cost but deliver high returns in trust, complementing digital innovation with human touch.

Repositioning Vietnamese street food for the future 

As Ho Chi Minh City and other destinations recover from the bánh mì incident, this moment can become a catalyst for transformation. Imagine future Bánh Mì Festivals that celebrate not only flavour but also hygiene excellence, with vendors proudly showcasing both tradition and technology. Food tours could feature “Verified Safe” street vendors, combining cultural storytelling with transparency.

Vietnam’s culinary identity, from phở to bánh mì, is one of its most valuable tourism assets. Protecting it demands balance: preserving authenticity while embracing safety. By uniting low-cost hygiene practices with food-tech innovation, Vietnam can ensure that its street-food culture remains both world-famous and world-trusted.

Story: Dr Daisy Kanagasapapathy, Associate Program Manager, Tourism and Hospitality Management, RMIT University Vietnam

17 November 2025
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