Vegetables are among Vietnam’s top agricultural export products, though fruits tend to dominate in value. The country ranks 14th globally in exporting vegetable products. That said, exporting vegetables is not easy because it involves strict quality control, cold-chain handling, and phytosanitary requirements. Looking to import Vietnamese vegetables into the US? In this article, we will provide a detailed guide on how to import vegetables from Vietnam to your country smoothly.
Overview of Vietnam’s Fruit and Vegetable Export
Vietnam has long been a major player in exporting vegetables since the early 2010s, when agricultural exports began diversifying rapidly. In 2023, Vietnam exported about US$5.69 billion in fruit and vegetable products. It continued growing in 2024, with fruit & vegetable exports estimated at US$7.2 billion, which is an 27% increase over 2023.
Regionally, Vietnam sends much of its vegetables and fruits to China. The United States also saw strong growth in demand for Vietnamese vegetables. It is currently Vietnam’s second‑largest market for fruits & vegetables by value, followed by the Republic of Korea, Japan, Thailand, the Netherlands and Taiwan (China). Other key importers include Australia, the United Arab Emirates (UAE), and Russia.
Why Should You Import Vegetables From Vietnam to the US?
More and more U.S. importers are looking to Vietnam as a reliable source of fresh vegetables. Below are the main reasons why:
- Stable supply & season extension: Vietnam’s diverse climate zones allow multiple harvests or continual production of many vegetable varieties. This helps US importers reduce risk of shortages caused by seasonal constraints at home.
- Improving compliance with U.S. safety standards: A peer-reviewed study showed 77% of vegetable samples in central Vietnam were within U.S. and EU pesticide residue limits. This supports Vietnam’s improving food safety and traceability.
- Expanding trade logistics and infrastructure: Vietnam’s vegetable exporters are increasingly GlobalG.A.P. certified, and cold-chain capacity has improved. Faster farm-to-port timelines reduce spoilage risk for U.S. importers.
Top Vietnamese Vegetables Exported to the US Market
Obviously, not all Vietnamese vegetables are consumed by global markets equally. There are key product groups that consistently show strong demand in the U.S. Understanding which Vietnamese vegetables are already being exported to the U.S. helps you focus on what’s viable, USDA-compliant, and proven in terms of logistics and volume.
According to official trade data, the current top vegetable export categories from Vietnam to the U.S. include:
- Edible vegetables, certain roots and tubers: The U.S. imported US$11.59 million worth of these products from Vietnam in 2024. This category includes fresh and frozen vegetables like taro, cassava, and leafy greens.
- Preserved vegetables in vinegar, brine, or sauce: Vietnam exported over US$10.9 million worth of preserved vegetables to the U.S. in 2024. Main items include bamboo shoots, pickled mustard, and okra.
- Frozen cassava and other root vegetables: Vietnamese frozen cassava exports have been increasing in volume to the U.S., mostly for ethnic food processors. In 2023-2024, these were included in Vietnam’s official frozen shipments.
Things To Know Before Importing Vietnamese Vegetables to the US
That’s about understanding demand. It’s time to get specific and practical. The vegetable category falls under tight import control in the United States. This is due to phytosanitary risks, traceability enforcement, and FDA’s stringent food safety framework. If you’re sourcing from Vietnam, these rules apply across fresh, frozen, dried, and preserved forms.
Here are 6 critical facts you need to know about paperwork and compliance when sourcing Vietnamese vegetables.
1. HS Code and Import Taxes and Tariffs on Fresh Products
The HS code (Harmonized System) is a globally recognized classification used to identify products for customs clearance and tax purposes. In the U.S., it’s referred to as the HTS code and is managed by the U.S. International Trade Commission (USITC).
As a vegetable importer, you must declare the correct HTS code for the specific vegetable type. This is necessary to determine correct duty rate, admissibility, and any special tariffs or anti‑dumping duties. All HTS codes and corresponding duty rates can be found on the USITC HTS website and through U.S. Customs & Border Protection (CBP).
The following table includes common HTS Codes for vegetables alongside duty rates:
| # | Vegetable Type | HTS Code | Duty Rate |
| 1 | Fresh cabbage | 0704.90.10 for white and red cabbages or 0704.90.90 for others | 0% |
| 2 | Fresh/chilled carrots |
|
35% ad valorem, 17.6 cents/kg, and 8.8 cents/kg, respectively |
| 3 | Fresh onions and shallots | 0703.10.4000 | 20% |
| 4 | Taro (Colocasia spp.) | 0714.40 | 20-40% |
| 5 | Frozen mixed vegetables | 0710.90.9100 | 20-40% |
| 6 | Preserved bamboo shoots | 2005.91.9700 or 2005.91.6000 (airtight) | 0% |
2. USDA/APHIS Import Permits & Phytosanitary Requirements
The U.S. Department of Agriculture’s Animal and Plant Health Inspection Service (USDA/APHIS) is the agency that oversees such imports. Their job is to ensure that the imported plants and plant products are free from pests and diseases through required documentation and inspections.
For sourcing vegetable products into the United States, it’s important to understand what plant-health regulations apply to all plant-based shipments, including fresh vegetables. Here are the key requirements:
- Phytosanitary Certificate: This is an official document issued by Vietnam’s Plant Protection Department, certifying that the vegetables have been inspected and found free from harmful pests and diseases. The certificate must be obtained through the Phytosanitary Certificate Issuance and Tracking System (PCIT) and should bear the official seal of the issuing authority. You can request this from the supplier.
- APHIS Import Permit: As the importer, you are responsible for obtaining an import permit through the APHIS eFile system. This permit is required for certain plant products and specifies the conditions under which they can be imported into the U.S.
- ACIR Listing Check: Before importing, either you or the exporter must verify that the specific vegetable is listed in the Agricultural Commodity Import Requirements (ACIR) database. This ensures that the product is approved for import under current regulations.
- Commodity Import Request: If the vegetable is not listed in the ACIR database, a Commodity Import Request must be submitted to APHIS. This process involves a pest risk analysis and may require additional documentation or treatments before approval. Either the importer or the exporter can initiate this request, but you are ultimately responsible for ensuring the request is submitted and approved.
Upon arrival in the U.S., the shipment will be subject to inspection by Customs and Border Protection (CBP) and APHIS at the port of entry. You, as the importer, are responsible for ensuring that all required documentation is presented and that the shipment complies with all regulations.
3. FDA Requirements, Facility Registration & Prior Notice
The next consideration is regulated by the U.S. Food and Drug Administration (FDA). Unlike APHIS, which focuses on plant health, the FDA oversees food safety, facility credentials, and advance notification.
According to the FDA, all foreign facilities that produce, process, pack, or store vegetables (especially processed, cut, or altered) for U.S. import must register with the FDA under the Food Facility Registration rule. This includes:
- The facility must be physically located outside the U.S. and engaged in activities such as growing, harvesting, packing, processing, or storing vegetables intended for U.S. consumption.
- The facility must submit a complete registration through the FDA’s Food Facility Registration system, including the facility name, physical address, mailing address, contact information, and parent company details if applicable.
- The registration must be renewed every two years, and any changes (ownership, address, activities) must be updated promptly.
- The facility must maintain records of the products handled, including lot numbers, production dates, and source of raw materials, for traceability.
- The facility must comply with U.S. food safety standards, including sanitary conditions and proper handling of vegetables to prevent contamination.
In addition, you must submit a Prior Notice electronically to the FDA via the Prior Notice System Interface (PNSI) before the shipment arrives at a U.S. port of entry. The notice must include the product name, quantity, manufacturer or supplier information, country of origin (in this case is Vietnam), estimated arrival date, and the U.S. port of entry. Failure to submit may result in the shipment being delayed, held, or refused entry.
4. Vietnamese Supplier’s Export Credentials and Compliance
It is also your job as the importer to verify that all export credentials and compliance documents from your Vietnamese supplier are accurate and meet U.S. regulations. At U.S. ports of entry, both FDA and USDA/APHIS require proper documentation to ensure that imported vegetables are safe and pest-free. So, make sure to obtain the following from the Vietnamese vegetable supplier you work with:
- Certificate of Analysis: Issued by an accredited laboratory confirming that pesticide residues in the vegetables are within the U.S. Maximum Residue Limits (MRLs) as defined by EPA and FDA standards.
- Copy of GlobalG.A.P. certification or equivalent (e.g., VietGAP) for vegetables: Compliance with international food safety and sanitation standards.
- Batch-level traceability documentation: This includes farm of origin, harvest date, lot number, and packing facility and these records must match the shipment.
- Commercial invoice, packing list, bill of lading, and phytosanitary certificate for customs clearance.
5. Labeling Documentation
In addition to official export documents, imported vegetables are subject to strict labeling requirements under U.S. FDA and FSMA rules. This is where things often fall short and lead to delays or rejection.
Required information for US labeling includes:
- Supplier details. The label must include the name, address, and contact information of the supplier.
- Post-harvest treatment records. Documentation of any treatments such as cold treatment or fumigation must be available.
- Sanitary handling and storage documentation. Evidence that the product remained within required sanitary conditions during handling and storage.
- Country of Origin labeling. The label must clearly state “Product of Vietnam” in English.
- Compliance with Food Allergen Labeling and Consumer Protection Act (FALCPA): If applicable, the label must declare any allergens present in the product.
Certain products have additional labeling requirements. For example, pre-cut, packaged, or processed vegetables may need to list added ingredients, preservatives, or colorants on the label. Ready-to-eat mixes, frozen vegetable blends, and pickled or preserved vegetables typically fall into this category.
6. Additional Costs and Profit Margin Considerations for Importing to the U.S.
To calculate profit margins for imported vegetables, all costs from sourcing in Vietnam to delivery in the U.S. must be included. These typically cover product cost, logistics, compliance, and other fees.
Typical cost items include:
- CIF Price: Cost, Insurance, and Freight quoted by the Vietnamese supplier
- Customs Duties / Tariffs: Depending on the HS/HTS code; some vegetables may be duty-free
- Port Handling Fees: Charges at U.S. ports for unloading and documentation
- Customs Broker Fees: Fees for clearing shipment with CBP
- APHS / USDA / FDA Fees: Permits, inspection, and prior notice compliance costs
- Cold-chain or Additional Treatments: If required for compliance with U.S. standards
Landed Cost Formula:
Final Landed Cost= CIF Price + Customs Duties + Port Fees + Broker Fees + Compliance Costs
Let’s say you’re importing preserved bamboo shoots from Vietnam, packed airtight, under HS Code 2005.91.6000. The local supplier quotes a CIF price of $10,000, which already includes product cost, international freight, and insurance. Since this item is duty-free under the U.S. Harmonized Tariff Schedule, you won’t pay import tariffs.
Assuming:
- Port handling: $120
- Customs broker fees: $150
- FDA/APHIS compliance (prior notice, permits, paperwork): $77.14
Then the final landed cost is: $10,000 + $0 + $120 + $150 + $77.14= $10,347.14
Products with applicable import duties or tariffs will incur higher landed costs, though. Being aware of these fees is essential for accurately calculating potential profits.
Basic Steps on How To Import Vegetables From Vietnam
Now that you understand all the required documents and compliance rules, you can confidently import vegetables from Vietnam. Typically, the process involves five main steps.
1. Finding and Verifying Vietnamese Vegetable Suppliers
Finding reliable vegetable suppliers in Vietnam is not always easy. Many local suppliers are small-scale and may lack formal certifications or standardized processes, which can make verification challenging. Currently, the main portals for sourcing suppliers include:
- B2B platforms: These platforms often list a variety of vegetable products, including fresh, dried, and frozen options. However, not many B2B sites are Vietnam-focused, so buyers often come across global platforms like Alibaba or Tradewheel. In some cases, you may end up paying extra due to indirect import.
- Industry associations and trade shows: While it requires more time and investment, visiting expos provide opportunities to meet verified suppliers in person, which can improve trust and allow buyers to assess product quality directly. Notable events include HortEx Vietnam and the Vietnam Fruit and Vegetable Festival.
- Reaching out directly to exporters or cooperatives: Organizations like the Vietnam Fruit and Vegetable Association can provide recommendations and facilitate introductions to reputable suppliers. While this approach may require more effort, it often leads to more reliable and long-term partnerships.
Once potential suppliers are identified, it is essential to complete thorough verification. A checklist for verification should include checking business registration, certifications such as GlobalG.A.P. or VietGAP, and references from previous clients to ensure reliability and product quality. Business registration can be verified through the Vietnam National Business Registration Portal.
2. Negotiating MOQ, Pricing and Contract
Vietnamese vegetable suppliers typically set MOQs between 500 kg and 2,000 kg depending on the product. Pricing varies by type, quality, and packaging, for example, dried vegetables may cost $3.50-$6.00 per kg.
| # | Vegetable Type | MOQ (kg) | Price Range (USD/kg) |
| 1 | Fresh Cabbage | 500 – 2,000 | 0.50 – 0.80 |
| 2 | Fresh / Chilled Carrots | 500 – 1,500 | 0.80 – 1.20 |
| 3 | Fresh Onions and Shallots | 500 – 2,000 | 0.50 – 0.80 |
| 4 | Taro (Colocasia spp.) | 1,000 – 2,000 | 2.00 – 2.50 |
| 5 | Frozen Mixed Vegetables | 1,000 – 12,000 | 1.50 – 2.50 |
| 6 | Preserved Bamboo Shoots | 500 – 1,000 | 0.55 – 0.60 |
When it comes to contracts, it’s essential to ensure that they clearly state product specifications, delivery schedules, payment terms, and dispute resolution procedures. For sensitive and perishable products like fresh vegetables, additional terms should be included to address aspects such as cold chain logistics, shelf life, and handling procedures to maintain product quality.
Importantly, Vietnam observes long national holidays such as Tet (Lunar New Year), during which factories and suppliers may close for several weeks. Contracts should explicitly account for these periods to ensure stability of supply and avoid unexpected delays. Moreover, it’s advisable to include clauses that protect against potential pesticide residue issues, especially when working with small and medium local suppliers. They may not always be aware of the stringent pesticide residue limits.
3. Preparing Shipment Documents and Certifications
The next step is to prepare shipment documents and certifications. As you can see from the previous section, responsibilities are shared between the importer and the supplier.
As the importer, you are responsible for submitting a Prior Notice to the FDA and ensuring that your facility is registered with the FDA if applicable. You must also confirm that all required permits, such as APHIS import permits for regulated vegetables, are obtained and valid.
On the supplier side, verify that they provide all necessary export documentation. Additionally, carefully check if the batch-level traceability documentation matches the shipment, such as farm of origin, harvest date, and lot number.
4. Booking Logistics & Cold Chain Transportation
For most fresh vegetables, transportation is commonly conducted via refrigerated sea freight, which balances cost and preservation for bulk shipments. Transit times to the U.S. can range from 18 to 30 days.
As mentioned earlier, perishable vegetables must maintain controlled temperatures throughout transit. Based on the shipment time, the ideal scenario is to ship products under a full cold chain between 0°C and 4°C (32°F to 39.2°F). Also choose insulated packaging to maintain quality, prevent spoilage, and comply with U.S. food safety standards.
5. Port Clearance, Inspection, and Handling Delays in the US
This involves you submitting all required documents to Customs and Border Protection, obtaining a customs bond if necessary, and complying with FDA and USDA inspections. Delays can occur if documentation is incomplete or if additional inspections are required, so accuracy and adherence to regulations are key.
Final Thoughts
There you have it, a guide on how to import vegetables from Vietnam to the United States. While the process may seem a lot to handle at once, the bottom line is to ensure you got the documents right. For importing perishable vegetables into the U.S., remember to get all USDA/APHIS and FDA permits and certifications first.
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