This study provides information on the fatty acid composition and trans fatty acid content analyzed by gas chromatography of selected Vietnamese instant noodle products and accompanying additive oil bag.. Five most abundant fatty acids were C14:0, C16:0, C18:0, C18:1 (9c) and C18:2 (9c, 12c). The concentration of saturated fatty acids ranged from 34 percent to 45 percent and from 51 percent to 60 percent, and of polyunsaturated fatty acids ranged from 12 percent to 20 percent and from 6.7 percent to 11 percent in additive oil bags and noodles, respectively. Trans fatty acids were detected in all samples but at low concentration and the content ranged from 0.16 percent to 0.83 percent of total methyl ester fatty acid in noodles and from 0.23 percent to 0.7 percent of total methyl ester fatty acid in small additive oil bags. Trans 18:2 isomers were the major group of trans fatty acids which were found in all the analyzed brands, representing about 80 percent of total trans isomers.