Alongside ST25, other varieties such as ST24, Jasmine, and Japonica contribute to diversifying Vietnam’s export portfolio. Jasmine rice is loved for its subtle fragrance and slightly sticky texture, making it well-suited to Asian consumers’ palates. Japonica rice, characterized by its round, uniform grains, is commonly used for sushi and other Japanese dishes and is increasingly popular in Japan, South Korea, and Singapore. Additionally, Vietnam’s sticky rice varieties—including northern sticky rice, Hoa Vang sticky rice, and white sticky rice from the Mekong Delta—continue to hold a unique appeal due to their high stickiness, making them ideal for traditional dishes like xôi (sticky rice) and bánh chưng (square sticky rice cake) favored in China and South Korea.
The success of Vietnamese rice extends beyond grain quality. Significant investments in packaging, transparent traceability systems, comprehensive international certification, and well-planned branding strategies have facilitated the entry of new rice products into demanding markets. These efforts help maintain stable prices and elevate the status of “Vietnamese rice” on dining tables around the world, firmly establishing its place in the global rice market.
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