One plant in Virginia, since 1972.
Viet My began in 1972 as a small plant making Vietnamese products near the founders' home in Northern Virginia. In October 1985 it signed the lease on a new building in Woodbridge and turned it into a USDA-inspected plant, establishment 7856. Fifty years later, the recipes are the same.
How we got here
The founder dated every photograph by hand. These milestones come straight from the backs of the prints.
August 21, 1972. A Vietnamese family starts making Vietnamese products at a small first plant near their home in Northern Virginia.
The company outgrows its first location and moves to a brick-and-steel shell on bare red clay. The first photo in the archive reads "signed lease".
Wooden crates stenciled VIET MY CORP USA come off a flatbed at the new dock.
Coolers, framed production rooms and tiled floors go in through the winter. The green-and-white delivery van is on the road by June.
Production moves from hand packing to machine.
On January 31, 2016, Jack Wu takes over Viet My. USDA re-grants inspection to the plant in March, and the recipes do not change.
Viet My products reach Asian and Latin supermarkets nationwide through the PRCT family of brands.
Building the plant, 1985 to 1989
Photographs from the company's own album. The handwritten dates are the founder's.
Photographs from the Viet My company archive, 1985 to 1989.
The same hands, the same way
Nothing here comes off a production line. Giò is wrapped in banana leaf and tied by hand. Pork skin is cleaned, cut into threads and dried the old way. Bóng bì is puffed in small batches in oil, since the hot sand used in China and Vietnam is not allowed in a US plant. Many of the people doing this work have been in the plant for ten, twenty and thirty years.
It is slower than a factory. It is also why Viet My bóng bì is the one Vietnamese kitchens ask for by name, and why it and the giò taste the way they did when the first crates arrived in 1985.
Watch how it is made →To provide people with an authentic taste of Asia.
We keep the traditional recipes and flavors that were passed down to us, make them by hand, and make them in a plant that meets modern food-safety standards. Every product that leaves our dock carries all three.
Continuous USDA inspection; HACCP plans for every line.
Same recipe, same weight, same slice, case after case.
English, Vietnamese and French on every retail pack.
Established 1972. More than fifty years of the same recipes, made by people who have been here for decades.
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