Food safety of vegetables, a major component of diets, has become a widely publicized issue in Vietnam, especially in its big cities. Studies reveal a host of contaminants present at levels well above maximum residue limits, including pesticides, microbe, nitrate and heavy metals. In response to public concerns, the Vietnamese Government launched a safe vegetable program in 1995 including technical support to cooperatives on the supply end, and the establishment of “safe vegetable shops” to ensure distribution of this produce. The Vietnamese Good Agriculture Practice (VietGAP) for fruits and vegetables was also rolled out at the national level in early 2008. Despite all these efforts, there are still a limited number of “safe vegetable” shops and markets, while a relatively high incidence of food poisoning, caused by microbial infection, chemical contamination and natural toxins, has been reported recently