As temperatures soar in Ho Chi Minh City, a wave of food poisoning cases among students has cast a spotlight on the safety of street food, a ubiquitous and beloved feature of urban life in Vietnam’s largest metropolis. Dozens of students have been hospitalized in recent weeks after consuming food from vendors near school gates, raising urgent questions about regulation, hygiene, and the challenges of managing mobile eateries during the hot season.
A Growing Public Health Concern
The recent spate of food poisoning incidents has alarmed parents, educators, and health officials alike. Reports indicate that many affected students suffered from vomiting and diarrhea after eating snacks and meals purchased from street vendors outside schools in districts such as Tân Bình and District 7. The hot and humid weather, typical of this time of year, exacerbates the risk of food spoilage, particularly for items prepared hours in advance and stored without proper refrigeration. 
Nguyễn Thị Lam Phương, an official from the city’s Department of Food Safety, highlighted the vulnerability of street food during the hot season. “Food sold by vendors around school gates is easily spoiled under the sun, and the mobility of these vendors makes it hard to control and trace their practices” she said. She also noted that unsanitary conditions, such as vendors parking in areas prone to contamination, further heighten the risk of bacterial infection.
The Reality of Street Food Vendors
For many vendors, street food is a livelihood that thrives on convenience and affordability, catering to busy students, office workers, and residents in densely populated urban areas. However, the practices of some vendors reveal significant gaps in food safety. Nguyễn Văn Quyên, a vendor near a school in Phú Mỹ Ward, District 7, admitted to buying ingredients at local markets and preparing them the night before or early in the morning to cut costs. Similarly, Huỳnh Ngọc Hoa, who sells fried balls at a school gate in Tân Bình District, acknowledged limited knowledge about the traceability of her ingredients. “I buy from markets near my house, but I’m not very familiar with whether the food has a clear origin” she said.
These candid admissions reflect a broader issue: many vendors prioritize cost and convenience over stringent hygiene standards, often due to economic necessity. Without access to proper storage facilities or training on food safety, their products can become vectors for contamination, especially under the punishing heat of Ho Chi Minh City’s climate.
Parental Worries and Student Habits
Parents, while appreciative of the convenience street food offers, are increasingly uneasy about its quality. Nguyễn Thị Thanh Kiển, a parent from District 3, prepares breakfast for her family most days to ensure their health. On busier mornings, however, she allows her children to buy food outside their school, despite her reservations. “I still worry about the quality of these foods” she said, echoing a sentiment shared by many parents who feel uneasy about the risks but lack immediate alternatives.
Schools have attempted to address the issue by discouraging students from purchasing food of unknown origin. Teachers and administrators frequently remind students to be cautious, but enforcing strict rules or sanctions on vendors remains a challenge. With carts and stalls crowding school gates and spilling onto busy streets, complete oversight is nearly impossible without coordinated city-wide efforts.
Convenience vs. Risk in Urban Life
Beyond schools, street food remains a staple for many urban dwellers in Ho Chi Minh City, particularly in inner-city districts, industrial zones, and export processing areas. Trần Ngọc Thúy, an office worker in District 4, relies on pre-prepared dishes from mobile eateries for their ease and portability. “I live alone and don’t like cooking in the morning, so I buy food on the way to work” she said. Her preference underscores the cultural and practical significance of street food in a fast-paced city, where time and accessibility often outweigh concerns about safety.
Experts recognize the dual nature of mobile eateries: they provide unmatched convenience and affordability, especially for low-income residents and workers, but they also pose significant public health risks. The challenge lies in balancing these benefits with the need for stricter oversight, particularly as the city grapples with rising temperatures that accelerate food spoilage.
City Efforts to Enhance Safety
In response to the recent food poisoning cases, local authorities have ramped up efforts to regulate street food vendors. Specialized teams in Thủ Đức City and various districts have conducted inspections in areas with high concentrations of mobile eateries and densely populated neighborhoods. These operations aim to address pavement encroachments and businesses operating in unsuitable locations, while also encouraging vendors to adopt better hygiene practices, such as wearing gloves and masks and using storage cabinets to prevent contamination.
Over the longer term, the Department of Food Safety plans to strengthen monitoring programs at raw material sources and wholesale markets. Initiatives include sampling goods for quality checks, promoting food traceability, and encouraging vendors to source ingredients with verifiable origins. Violations will be met with strict penalties to deter the distribution of unsafe food, according to department officials.
Looking Ahead: A Need for Systemic Change
While these measures signal a commitment to improving food safety, the transient nature of street vendors complicates enforcement. Their mobility allows them to evade consistent monitoring, and without comprehensive training or access to affordable sanitation resources, many may struggle to meet new standards. Additionally, the cultural reliance on street food as a quick, inexpensive meal option suggests that demand will persist, even in the face of health risks.
For now, the onus falls on both authorities and consumers to navigate this complex landscape. As Ho Chi Minh City continues to swelter through the hot season, the question remains whether short-term interventions can pave the way for lasting improvements in street food safety, protecting the health of students and residents while preserving a cherished aspect of urban life.
