Stir-fried morning glory with garlic, known as rau muong xao toi in Vietnamese, ranked 17th in TasteAtlas's list of the top 100 stir-fry dishes.
The dish is described as a traditional Vietnamese favorite that is also suitable for vegetarians.
The dish is prepared with a combination of morning glory (water spinach), garlic, fish sauce, salt, sugar, and oyster sauce. The water spinach is blanched before being stir-fried with garlic, salt, and sugar, with fish sauce added near the end of the cooking process for a savory finish.
TasteAtlas highlights that this vegetable dish is typically served hot, often as part of a traditional three-course Vietnamese meal: a stir-fry, followed by a boiled or steamed dish, and concluding with a soup. Stir-fried morning glory also pairs perfectly with white rice.
Photo by Bui Thuy
Beef salad, a flavorful Vietnamese dish, secured the 30th spot on TasteAtlas's list of the world's 100 best dishes.
The salad features stir-fried beef mixed with lime juice, fish sauce, chili, and an assortment of fresh vegetables, including cucumbers, carrots, tomatoes, green starfruit, or green banana.
It is traditionally served warm, with the beef retaining its savory heat.
Photo by Diem Hien
Com tam, or broken rice, earned a spot on TasteAtlas's list of the 100 best street foods in the world.
Known for its smaller grain size and texture similar to regular rice, com tam is served with a variety of toppings, including fried eggs, shredded pork skin, grilled pork chops, and deep-fried fish patties.
The dish is typically accompanied by sliced tomatoes, cucumbers, pickled vegetables, and flavorful dipping sauces.
Photo by Tuan Anh
Banh bot loc (Vietnamese tapioca dumplings), a specialty originating from the former imperial capital of Hue, was selected by CNN as one of world's 35 tastiest dumplings.
The chewy dumpling is made from tapioca flour and filled with pork and shrimp. The cake is covered in banana leaves and steamed before being served hot with a small bowl of dipping sauce consisting of fish sauce and garlic.
The dumpling is available in different parts of Vietnam in different variations.
In some food stalls, you can order pork sausage cha to eat with it.
Photo by Ngan Duong
Boiled chicken, a traditional Chinese dish that has become a staple in northern Vietnam, is particularly popular during the Lunar New Year, symbolizing abundance and prosperity.
It was recognized by TasteAtlas as one of the 65 best chicken dishes in Asia.
The dish involves boiling a whole chicken with ginger, salt, scallion, and turmeric powder, which gives it its signature golden hue. After boiling, the chicken is cooled in ice water to stop the cooking process and preserve its vibrant appearance.
Boiled chicken is typically served with sticky rice and accompanied by a tangy salt and lime dip, adding to its appeal as a celebratory dish.
Photo by Thanh Lam
Vietnam's sour fish soup, locally known as canh chua ca, was recognized by TasteAtlas as one of the top 10 best-rated fish soups globally.
This traditional dish is renowned for its harmonious blend of sweet, sour, and peppery flavors.
The soup broth is typically prepared with tamarind, pineapple, tomato, okra, green bean sprouts, and a variety of vegetables.
Commonly used fish include catfish, carp, snakehead fish, salmon, and more. The dish is often garnished with fresh onions, cilantro, and other herbs for added aroma and flavor.
It is usually served with rice, making it a comforting and satisfying meal, according to TasteAtlas.
Photo by Bui Thuy
Made from a blend of eggs, milk, and caramel sugar, flan cake secured the 87th spot on the list of the 100 best desserts in Asia by TasteAtlas.
Inspired by crème caramel, renowned for its soft texture, the Vietnamese version pays homage to the French influence on Vietnam's culinary heritage.
Crafted by blending milk and eggs with vanilla or coffee flavors, flan cake is poured into caramel-coated ramekins. After cooking, the dessert is flipped over to reveal a layer of caramel sauce that covers it in a brown color.
In Vietnam, condensed milk is often added, giving it a richer taste and a thicker texture.
Photo by Thanh Hoa
Che ba mau, a Vietnamese dessert with beans and coconut milk, was voted one of Asia's top 100 desserts by TasteAtlas, placing at 82nd.
The rankings are based on 12,460 user ratings verified as legitimate, from 19,650 recorded as of mid-October.
Che ba mau is a multi-layered dessert made with ingredients like tapioca pearls, red beans, ground mung beans and jelly, all served with rich coconut milk. Known as the "three-colored" dessert, it gets its name from the vibrant layers: yellow mung beans, red azuki beans, and green pandan-flavored jelly.
Often topped with crushed peanuts for extra flavor, che ba mau can be enjoyed hot or cold, though it is especially popular as a refreshing treat on hot summer days.
Photo by Authentic food quest
