The traditional Vietnamese diet based primarily on foods of plant origin (rice, legume, vegetable) and fish have several beneficial properties according to current knowledge of nutrition. There has been a notable change in the proportion of total energy from protein, lipids, and carbohydrate. In 1983, energy composition was made up of 11.2 percent from protein, 6.2 percent from lipids, and 82.6 percent from carbohydrate. Currently a more optimal ratio of energy intake has been observed with about 15.9 percent energy from protein, 17.8 percent from lipids, and 66.3 percent from carbohydrate. The ratio of protein, lipid, and carbohydrate is now 15.9: 17.8: 66.3, which is considered optimal. The results revealed that food consumption in the general population has improved remarkably since 1985. However, updated guidance on proper nutrition is now required in light of recent social and economic changes, in order to prevent emerging trends of over consumption that will affects on health. Immediately at hand, food consumption amongst different target groups and regions should be considered to properly plan interventions and approaches to meet specific needs.