In recent years, the food market in Vietnam has witnessed many fluctuations. Most notably, the change in spending structure has caused green vegetables, which are considered low-cost foods, to now account for a significant proportion, even exceeding the cost of buying rich foods such as meat and fish.
This reversal is not just a story about price, but also poses a conflict with nutrition trends and public health.
While nutritionists recommend increasing green vegetables and fiber to improve health, the burden of costs is turning this healthy habit into a luxury choice.
Consumer experience clearly reflects this difference. Sharing with reporters, Ms. Kieu Anh (Nghi Tan, Cau Giay, Hanoi) said: "When the price of vegetables had not increased, I bought a bunch of water spinach or mustard greens, a few bunches of herbs, and chili, about 20 thousand dong, which was enough for the whole day. But now, just buying a bunch of vegetables costs 20 - 25 thousand VND."
In the face of sharp increases in vegetable prices, Ms. Kieu Anh sought another source of supply, which was asking relatives in her hometown to send vegetables up and store them for freezing. According to her, the cost of sending a passenger bus is only 100,000 VND, and she can carry a foam box weighing 50kg of food.
For families who have adopted a "clean eating" lifestyle and considered vegetables as their main ingredient, the more obvious the impact is, all spending plans suddenly change.
Ms. Hoang Hang (Thanh Xuan District) - a pilates coach - shared: Vegetables account for about 70% of her family's diet. Ms. Hang admitted: "The cost of buying vegetables is always much higher than the cost of buying meat and fish."
Dishes that were prioritized for their economic and nutritional value such as pumpkin soup, steamed vegetables or salads have now increased their costs significantly. Previously, a portion of vegetables for salad only cost about 30-40 thousand, now the bunch of lettuce or a few cherry tomatoes are almost full - Ms. Hang said.
Although they have to accept buying vegetables at high prices, many people have to choose to tighten costs, thereby increasing the risk of deficiency in fiber and vitamins, going against nutritional recommendations.
As a pilates coach, Ms. Hoang Hang has suggested ways to reduce spending on green vegetables by increasing the portion sizes of grains such as: oats, quinoa, cashews, almonds; canned foods such as tomatoes, corn, green beans; fruits such as avocado, sweet potatoes, apples, bananas.
This is a signal that consumers are looking for more stable sources of fiber and vitamins in both quality and cost, instead of relying entirely on fresh vegetables, food sources easily affected by weather and supply chains.
However, despite the alternative, the skyrocketing price of fresh vegetables is still a problem of imbalance in spending and long-term potential impacts on the health of Vietnamese families.
