Vietnamese Rice Grades Explained: 5%, 25% & 100% Broken

Vietnamese Rice Grades Explained: 5%, 25% & 100% Broken Vietnam is one of the world's leading rice exporters, supplying various rice qualities to markets across Asia, Africa, Europe, and the Middle East. However, many international buyers are still unfamiliar with Vietnamese rice grades and often wonder about the differences between 5% broken rice, 25% broken rice, and 100% broken rice. Understanding Vietnamese rice grades is important because the percentage of broken kernels directly affects quality, appearance, pricing, and end-use applications. Therefore, selecting the right grade can help importers optimize costs and better serve their target markets. In this guide, we explain the major Vietnam rice export grades , compare their characteristics, and provide recommendations for international buyers. What Does Broken Rice Mean? Broken rice refers to grains that become fractured during the milling and polishing process. Although broken grains are smaller than whole kernels, they retain nearly the same nutritional value and cooking characteristics. Generally, the percentage indicates the maximum amount of broken kernels in the shipment. For example: 5% broken rice contains approximately 95% whole kernels. 25% broken rice contains around one-quarter broken grains. 100% broken rice mainly consists of fragmented kernels. Consequently, each grade serves different industries and consumer segments. Comparison of Vietnamese Rice Grades Rice Grade Broken Percentage Quality Level Main Applications 5% Broken Rice 5% Premium Retail brands, supermarkets, restaurants 25% Broken Rice 25% Standard Wholesale distribution, foodservice 100% Broken Rice 100% Industrial Food processing and animal feed 5% Broken Rice: Premium Quality for Retail Markets Among all Vietnamese rice grades , 5% broken rice is considered a premium export category. Since most kernels remain intact, the rice offers an attractive appearance and excellent cooking performance. Characteristics More than 95% who