In total, 26 Vietnamese dishes made it to the list, announced by international food magazine TasteAtlas in February.
Banh mi and pho, Vietnam's two most famous dishes, retained high positions, ranking third and ninth, respectively. Various versions of these dishes were also featured on the list.
Other popular street foods such as broken rice ranked 20th, fried spring rolls was 27th with 4.3, and Nam-Vang-style noodles ranked 64th.
Below are some notable Vietnamese street foods that made it to the top 100.
Photo by Phong Vinh
Nem lui (Grilled pork sausage)
Originating from Hue City, nem lui is made from ground pork mixed with pork skin, garlic, and shallots, marinated with fish sauce. The meat is skewered on lemongrass, brushed with oil, and grilled.
Nem lui is served with herbs, rice paper, and either sweet-sour fish sauce or peanut sesame sauce. This dish can be a main course or an afternoon snack.
Photo by Bui Thuy
Banh xeo (Crispy pancakes)
Banh xeo in central Vietnam has its roots in Hue City. The batter is made from rice flour, water, eggs, sugar, and salt. It is then fried with fillings like pork, shrimp, and bean sprouts. The pancake is served with a dipping sauce made from sesame and peanuts, accompanied by herbs such as perilla and lettuce.
The southern variety is larger, with a thin and crispy crust, often yellow with turmeric. Its filling includes pork, duck, shrimp, and bean sprouts.
Photo by My Trang
Banh beo (Steamed rice cakes)
Banh beo is made from glutinous rice flour and tapioca, steamed in porcelain cups. It is topped with fish sauce, chili, fried pork lard, shrimp floss, and fried shallots.
There is also a sweet version, popular in Hoi An City. Some international tourists have compared banh beo to tapas, a Spanish snack.
Photo by Quynh Mai
Bun dau mam tom (Vermicelli with fried tofu and shrimp paste)
Bun dau mam tom is described as a dish consisting of rice vermicelli, fried tofu, and fermented shrimp paste. It is often served with boiled pork and other sides.
Everything is arranged on a platter with herbs. Before eating, a few drops of lime are added to the shrimp paste, which is then stirred and used for dipping. Visitors can find this food from street vendors all over Hanoi.
Photo courtesy of Ninh Tito
Bo bia (Spring rolls with Chinese sausage)
Bo bia originates from Fujian and Chaozhou cuisine in Guangdong Province, China. In northern Vietnam, the sweet version is more common, featuring wheat flour wrappers filled with shredded coconut, malt sugar, and black sesame seeds.
In the south, savory bo bia is more popular, with fillings of Chinese sausage, egg, dried shrimp, and herbs. It is served with a sweet-sour chili sauce topped with crushed peanuts and fried shallots.
Photo courtesy of homnay_tuiangi
Banh ran (Glutinous rice balls)
Banh ran is made from glutinous rice flour dough filled with mung bean paste, deep-fried until crispy. Jasmine essence is used to flavor the filling.
In addition to the round sweet version, there is an oval-shaped savory one filled with ground pork, served with sweet-sour fish sauce.
Photo courtesy of CNN
Banh khot (Savory mini pancakes)
Banh khot is made from rice flour, cooked in round earthen molds, and topped with shrimp. It is served with herbs and dipped in sweet-sour fish sauce.
Often confused with banh can (baked rice cakes), which is popular in central Vietnam, banh khot is firmer and has a yellow color of tumeric.
Photo courtesy of TasteAtlas
Banh cuon (Steamed rice rolls)
Banh cuon is a common street food in Vietnam. It can be filled or unfilled, with a thin, steamed rice flour wrapper rolled around ground pork and mushrooms.
It is served with sweet-sour fish sauce, herbs, and pork rolls. Banh cuon is commonly enjoyed for breakfast.
Photo by Phuong Hai
Pork offal porridge
Pork offal porridge is made from pork bone broth, white rice, and various pork organs such as liver and intestines, along with blood pudding. It is served hot, garnished with scallions, herbs, and a sprinkle of black pepper and chili powder, often accompanied by fried dough sticks.
It is a budget-friendly dish, costing around VND20,000 (80 cents) per serving.
Photo by Quynh Mai
Chicken sticky rice
This dish consists of sticky rice served with either fried or boiled chicken, sometimes garnished with char siu pork and pickles. Often served on banana leaves, it is available at both street stalls and restaurants.
Photo courtesy of Them
Bun moc (Pork ball noodle soup)
Bun moc is a dish from Moc Village in Thanh Xuan District, Hanoi. It consists of vermicelli and meatballs served in a broth made from simmered pork bones, pork ribs, and shiitake mushrooms.
The noodles are usually served hot with pork rolls and herbs such as bean sprouts, chives, and cilantro.
Photo by Thu Ky
