U.S. chicken now makes up almost 62% of Vietnam’s chicken imports. This shift brings new prices, cuts and cooking ideas for shoppers and restaurants.

According to the Vietnam Poultry Association, Vietnam imported about 185,000‑195,000 tonnes of chicken in the first half of 2026. The United States shipped roughly 115,000‑120,000 tonnes, or 61.8% of the total. A U.S. agricultural trade delegation led by Deputy Secretary Stephen Alexander Vaden visited Ho Chi Minh City to promote trade and look for partners.

Chef Norbert Ehrbar, culinary advisor to the USA Poultry and Egg Export Council, explained that U.S. and European consumers prefer breast meat, so thighs can be sold at lower prices in other markets. Tuoi Tre reported that imported U.S. chickens cost VND160,000‑312,000 (US$6.10‑11.90) per kilogram, while a whole bird costs VND640,000‑2.5 million ($24‑95). Ehrbar also advised Vietnamese chefs to use U.S. turkey and chicken in familiar dishes, recommending turkey thighs for stir‑fry, curries or lemongrass‑grilled skewers.

The rise of U.S. chicken imports gives Vietnamese consumers and food businesses cheaper thigh cuts and new recipe ideas. This means more choice and lower cost for everyday meals and restaurant menus.