Vietnamese pork, made in Virginia since 1972.
Bóng bì, bì khô, giò, chả and nem, made by hand in small batches the way the recipes came over, in a USDA-inspected plant, and shipped frozen and dry to distributors, Asian supermarkets and restaurants across the country.
What we make
Pork skins
Fried bóng bì, dried shredded bì khô and frozen bì tươi. The original, made in Virginia since 1972.
Loaves, sausages & paste
Giò đặc biệt wrapped in banana leaf by hand, chả chiên, giò Huế, giò sống and nem, steamed or fried the traditional way.
Meatballs
Bouncy Vietnamese beef meatballs, plain or with tendon, for phở and hủ tiếu.
Pantry
The dry goods of the traditional Vietnamese kitchen, packed in 100 g bags.
Craft, not a production line
Pork skin is cleaned, cut and dried in small batches, and bóng bì is puffed in oil the way it has been puffed in hot sand in China and Vietnam for centuries. Every giò, the Vietnamese pork loaf, is wrapped in banana leaf by hand and tied the way it was in 1972. Machines help with packing; the food itself is still made by people who have done it for decades.
That is why a bag of Viet My bóng bì crackles, a giò slices clean, and bì khô opens in the kitchen the way a Vietnamese cook expects.
Watch how it is made →Built for the trade since 1972
Distributors
Pallets of frozen and dry lines, mixed as you need them, steady weekly production, East Coast pickup or delivery, and the original pork skin your customers already know.
Asian supermarkets
Retail packs with bilingual labels and UPC codes, the brand your customers already know from the freezer case.
Restaurants & phở shops
Food-service sizes of bò viên, giò and bì khô, the same recipe every case.
Recipes with our products
One plant in Virginia, since 1972
Viet My has made Vietnamese products in Northern Virginia since 1972, first in a small plant near the founders' home, and since October 1985 in its own plant in Woodbridge. Fifty years later, the recipes and the rooms are the same, and many of our people have been here 10, 20 and 30 years.
