Toàn Thắng is a Vietnamese producer of traditional rice vinegar based in Hanoi. Production began in 1989 in the former Quỳnh Village in what is now Hai Bà Trưng District. The area has a local tradition of making rice vinegar in households using traditional methods. Toàn Thắng gradually developed its family production into a specialized rice vinegar fermentation operation. Vietnamese rice is used as the main raw material and is naturally fermented rather than obtaining the characteristic acidity simply by adding acid. The fermentation follows a traditional process and lasts approximately one to two months. During aging, the vinegar gradually develops a more pronounced aroma and a darker color. A thin surface membrane known as the vinegar mother may naturally form as a result of active fermentation. The product range is focused primarily on rice vinegar intended for everyday culinary use. The vinegar can be used for seasoning food, preparing dipping sauces, and pickling vegetables. Toàn Thắng products are distributed in Vietnam and are used both in households and food preparation.