This study assessed food safety related to pork consumption in Hung Yen and Nghe An provinces in Vietnam. Focus group discussions found that pork makes up 50-60% of meat consumption but consumers had little knowledge of zoonotic diseases. Samples of pork from slaughterhouses and markets were tested for microbial and chemical quality. Results showed total bacterial counts and coliform levels exceeded standards in some samples, indicating potential food safety issues, though pH and water-holding capacity were within normal ranges. Hygienic conditions appeared better in Hung Yen than Nghe An. While consumers trusted pork quality, further studies are recommended to address concerns about chemical contamination in the pork supply.