Fried spring rolls
Ranked 25th among Asia's top 100 deep-fried dishes by TasteAtlas, fried spring rolls are also Vietnam's only entry on the global fried food list. While inspired by Chinese cooking, they have become a staple on Vietnamese menus worldwide.
The filling combines minced pork or seafood with chopped vegetables, glass noodles, and mushrooms. Wrapped in rice paper, they are deep-fried until crisp. Best served with pickles, rice noodles or rice and sweet-and-sour fish sauce, fried spring rolls can be eaten as either a starter or a main dish.
Photo by Song Anh
Fried dough sticks (quay)
Ranking 80th in TasteAtlas's Asia list, quay is a simple yet addictive treat. Made from wheat flour, yeast, salt, and water, the dough is rested, cut and deep-fried to create sticks with a crunchy exterior and airy interior.
Popular year-round, but especially in winter, quay is often eaten with a tangy dipping sauce and pickles or alongside noodles. Affordable and satisfying, it is beloved by people of all ages, especially students.
Photo courtesy of Taste Atlas
Shrimp and sweet potato fritters (banh tom)
At number 70 is banh tom, a Hanoi specialty. Banh tom combines shrimp with strands of sweet potato, all held together in a light batter and fried until golden.
Served with herbs, pickles, and a sweet-and-sour sauce, it is best when eaten hot.
Photo courtesy of Taste Atlas
Deep-fried elephant ear fish
From the Mekong Delta comes the deep-fried elephant ear fish. Cooked whole until its skin becomes crispy, the flesh can be flaked off and eaten with cucumber, pickles and fresh herbs or wrapped in rice paper. Some versions are topped with roasted peanuts for extra crunch and flavor.
Photo courtesy of Taste Atlas
Chicken drumsticks wrapped with sticky rice
Nicknamed "chicken with no escape", this dish begins with drumsticks marinated in garlic, sugar and spices before being wrapped in sticky rice and deep-fried until golden.
Photo courtesy of MOB
Served at celebrations, it offers both savory and sweet flavors. The sticky rice exterior is crispy, while the inside remains soft and infused with seasoning. It’s often accompanied by herbs, tomato, cucumber, and chili sauce.
Photo courtesy of MOB
Deep-fried pumpkin flowers
Coming in at the very end of TasteAtlas's top 100 is deep-fried pumpkin flowers. A Mekong Delta specialty, the flowers are prized for their sweetness and versatility. They can be simmered in soup, added to hotpot, or stir-fried with meat.
For a crispy version, they are coated in a tempura-style batter made from flour, eggs, seasonings, and a touch of yeast. The flowers are then fried in oil until golden. Served as an appetizer, the dish often comes with a garlic-chili dipping sauce.
Photo by Tuyet Phuong
