PhIP (2-Amino-1-methyl-6-phenylimidazo[4,5-b] pyridine), MeIQx (2-Amino-3,8-dimethylimidazo[4,5-f] quinoxaline) are among the most abundant heterocyclic aromatic amines (HAAs) in cooked meals, particularly rich in protein and lipid. HAAs is formed from the reaction of creatine or creatinine, aminoacidic and reducing sugar at high temperature (> 150oC), in approximately 10 min. International Agency for Research of Cancer has mentioned PhIP as a cancer precursor and it was assessed to be 100 times, and more than 2000 times more mutant than aflatoxin B1 and benzo [a] pyrene, respectively. National Cancer Center (Japan) and Harvard University have reported on the relation between consuming meat cooked at high temperature and risk of cancer. In Vietnam, consumption of fried food, fast food is increasing steady during recent year, with the CAGR of more than 15%, however, there is no data on this issue on cooked meat. The aim of this study was to analyze PhIP and MeIQx in fried food regularly presented in the daily meals of people from the North of Vietnam; and to analyze PhIP in the hair of selected meat eaters to check the presence of this HCA accumulated in hair. A survey has performed on the daily meals of 300 individuals from Hanoi, and outside of Hanoi (Ha Nam and Hung Yen provinces). In Hanoi, more than 65% of surveyors have consumed more than 85g of pork, beef, poultry, freshwater and sea fish, while in Ha Nam and Hung Yen only poultry and freshwater fish were eaten >85g per meal by more than 65% population. In Ha Nam and Hung Yen, people prefer eating fried to grilled meat except poultry among surveyors. In Hanoi, adversely, people prefer grilled to fried meat; half of population consumed grilled or fried food more than 1-3 times/month. LC/MS/MS has been carried out to analyze PhIP and MeIQx in 14 fried and grilled food samples (represented the regular meals) and 9 hair samples, from 3 groups of 25-39 years old, 40-49 years old and 50-59-year-old of meat-eaters. The max contain of PhIP of 77.21 ng/g has been found in grilled beef (surface sample), but it was not detected in fried sea fish and freshwater fish. MeIQx has been found in few samples and it was of 20.4 ng/g in grilled beef as well. In hair samples only PhIP has been studied as it has been mentioned as a good biomarker for HAA accumulation in the body [6]. In this study PhIP was detected at the max level of 21.22ng/g among meat eaters, however, it was not detected in the hair of the eldest group, 50-59-year-old.