Based on 7,630 ratings collected by Feb. 5, the list features Vietnamese dishes with multiple variations. These include banh mi, broken rice, pho, fried spring rolls, crispy pancakes, banh cuon (steamed rice rolls stuffed with pork and mushrooms), deep-fried glutinous rice balls, banh khot (mini savory pancakes), banh beo (steamed savory rice cake), nem lui (grilled ground pork on lemongrass skewers), and chicken sticky rice.
Banh mi, a Vietnamese sandwich, comprises a baguette filled with an assortment of ingredients including meat, pickles, and seasonings. The original banh mi holds 6th position on the list.
The meat and cold cuts banh mi, ranked 12th, is a standard choice among school children and workers, featuring Vietnamese cold cuts alongside cucumbers, pickled carrots, and daikon.
Another variation, the roasted pork banh mi, sits at 41st, spotlighting pork belly roasted with spices, coupled with mayo, pickles, and cilantro.
Lastly, a special combination banh mi, at 94th, originating from Ho Chi Minh City, presents a blend of pork liver pate, cold cuts, and a variety of toppings like pickled vegetables and chili peppers.
Photo by VnExpress/Quynh Tran
Pho, Vietnam's renowned noodle soup, comes in diverse variations. The beef-based version, holding the 7th spot, boasts a flavorful broth made from assorted beef cuts and spices. It is served hot with rice noodles and an assortment of toppings including fatty brisket and tripe.
Ranked 44th, chicken pho presents a lighter broth option, while seafood pho, at 59th, entices with its incorporation of oceanic ingredients such as shrimp and squid.
Photo by VnExpress/Quynh Mai
Broken rice, a dish holding eighth spot, is frequently encountered as street food in Ho Chi Minh City. With a texture akin to regular rice but smaller, it is served with an assortment of toppings like fried eggs, shredded pork skin, grilled pork chops, and deep-fried fish patties.
Accompaniments such as sliced tomatoes, cucumbers, pickled vegetables, and dipping sauces complement the dish. Another sought-after version is broken rice ribs, ranked 57th, showcasing grilled pork atop broken rice.
Photo by VnExpress/Bui Thuy
Fried spring rolls, known as nem ran in northern Vietnam and cha gio in the south, hold the 25th rank. These rolls are characterized by a filling of pork and shrimp wrapped in rice paper. Additional ingredients often include vegetables like carrots, cabbage, and mushrooms, as well as glass noodles and bean sprouts.
Photo by VnExpress/Bui Thuy
Ranked at 43rd, banh xeo, or crispy pancakes filled with savory ingredients. These pancakes are distinguished by the use of rice flour, combined with turmeric and coconut milk to create a thick, yellow batter. Common fillings include scallions, bean sprouts, shrimp, and pork or beef, sautéed before being added to the pancake batter.
Banh xeo is often served with lettuce, carrots, and cucumbers, it's garnished with fresh herbs like cilantro, mint, and parsley.
Photo by VnExpress/Bui Thuy
Taking the 45th spot is banh cuon, commonly known as steamed rice rolls stuffed with pork and mushrooms. These rolls are filled with either pork, mushrooms, or a combination of both. Served alongside a fried shallot dip, sweet and sour fish sauce, and an array of fresh herbs, with a lime-based sauce on the side.
Photo by VnExpress/Nick M
Earning the 60th spot is deep-fried glutinous rice balls, known as banh ran in the north and banh cam in the south. These rice balls feature glutinous rice flour crust filled with bean paste, and coated in sesame, honey, or sugar. Furthermore, a savory variation is accompanied by a dipping sauce crafted from fish sauce, sugar, vinegar, chili, and garlic.
Photo by VnExpress/Quynh Mai
At the 68th position is banh khot, a savory Vietnamese pancake cooked on outdoor grills using specialized terracotta molds. The thin rice flour batter is poured into the molds and topped with various savory ingredients. These small pancakes are served with herbs and vegetables for wrapping, along with fish sauce for dipping.
Photo by VnExpress/Huynh Nhi
Coming in at 76th place is banh beo, a Vietnamese steamed cake known for its use of ingredients like rice flour, fish sauce with green chili peppers, and either shrimps or pork.
Additional ingredients such as fried noodles, roasted peanuts, or fried shallots can enhance its flavor. Traditionally served in porcelain bowls with bamboo spoons, banh beo is considered akin to Vietnamese version of tapas.
Photo by Liz Phung
At 86th, nem lui, or grilled pork on lemongrass skewers, originates from Hue City. This dish comprises ground pork and pork skin seasoned with black pepper, garlic, shallots, and fish sauce, grilled on lemongrass skewers.
Served with vegetables, herbs, and rice paper, nem lui is enjoyed by wrapping the grilled pork in rice paper with herbs and dipping it in sweet and sour peanut-sesame sauce. It's suitable for both main course and afternoon snack.
Photo by VnExpress/Bui Thuy
Lastly, at 93rd is chicken sticky rice, a simple meal consisting of sticky rice topped with fried or boiled chicken, typically served on a banana leaf. Variations may include tinted and flavored rice, vegetables, or xa xiu (Chinese roast pork). It's often garnished with ground shrimp and chili sauce.
Photo by VnExpress/Le Nguyen
