Pangasius Fish Stomach (Bao Tú) from Vietnam
Pangasius fish stomach — bao tú in Vietnamese — is a byproduct of the pangasius filleting process that has found strong demand in Chinese cuisine and among Vietnamese diaspora communities globally. As Vietnam's pangasius fillet exports have grown, so has the available supply of this specialty ingredient.
What It Is and Who Buys It
The stomach is separated during evisceration at pangasius processing plants. After cleaning and IQF freezing, it ships as a specialty frozen item. Primary buyers:
- Specialty food importers in China (Guangdong, Guangxi, Fujian provinces)
- Vietnamese food distributors in the US, Australia, and EU (for ethnic market retail)
- Southeast Asian food service: Thailand, Cambodia — used in soups and hot pots
Export Specs
| Parameter | Typical Range |
|---|---|
| Size | Mixed; sometimes sorted into S/M/L |
| Freezing | IQF, -18°C storage |
| Packaging | 1kg/bag × 10 bags per carton, or 500g retail packs |
| Price (FOB HCM) | $1.80–$2.80/kg depending on size sorting and market |
Supply Availability
Bao tú availability is directly linked to the pangasius fillet production schedule. Peak supply months align with October–March, when pangasius farms in An Giang and Đồng Tháp harvest for the Tết season. Off-season supply tightens and prices rise 10–20%.
Sourcing Considerations
Unlike fillet, fish stomach is not a standardized commodity. Key issues to specify:
- Cleaning standard — mucosal lining removed or intact (affects smell and texture)
- Size consistency — unsorted mixed sizes are cheaper but create problems for portioning
- Coloring — avoid product with yellowing, sign of poor handling post-harvest
I source bao tú alongside fillet from the same processing facilities, which allows buyers to consolidate logistics and reduce minimum order thresholds. Contact me if you're evaluating this category for the first time.
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