TasteAtlas, a website known for its comprehensive information on various dishes and restaurants, updated its list of the 100 best Vietnamese dishes at the end of July. The list serves as a guide for international visitors looking to experience Vietnamese cuisine during their travels.
The list is curated based on ratings from experts and international diners who have tasted the dishes. The selection criteria include popularity, deliciousness, uniqueness, and representation of local cuisine. The highest possible rating is 5 stars.
At the top of the list is Quang-style noodles, a dish closely associated with the people of Quang Nam Province in central Vietnam.
Quang-style noodles are made from thick, wide, flat rice flour strands, either white or yellow. This dish can be enjoyed with toppings such as shrimp, pork, chicken, or quail eggs, accompanied by a sweet and savory broth and herbs like basil, mustard greens, and lettuce. A piece of rice cracker is often placed on top of the bowl for added texture.
Rating: 4.5 out of 5 stars
Photo by Bui Thuy
Banh mi is the second dish on the list. TasteAtlas describes banh mi as a culinary inheritance from French and Chinese cuisines. Over time, the Vietnamese have adapted it into a dish that is now a staple of Vietnamese cuisine.
Banh mi is a baguette stuffed with a variety of ingredients like meat, pickled vegetables, and seasonings.
In 2011, the term "banh mi" was officially included in the Oxford English Dictionary, described as a "Vietnamese sandwich".
Rating: 4.5 out of 5 stars
Photo by Huynh Nhi
Bun bo Nam Bo, or mixed beef noodle, consists of key ingredients such as beef, vermicelli noodles, garlic, fresh herbs, and roasted peanuts.
The dish is prepared by layering noodles and herbs in a bowl, then adding stir-fried beef and drizzling a sweet and sour fish sauce over the top. Diners mix everything together before enjoying it.
Rating: 4.5 out of 5 stars
Photo by Bui Thuy
The star of bo luc lac (seared beef cubes) is the marinated beef, cut into bite-sized cubes. After being seared, the beef is served on a bed of lettuce and sliced tomatoes, topped with onions and fries.
Rating: 4.5 out of 5 stars
Photo by Bui Thuy
Originating from Hue City, sugar cane shrimp - chao tom - includes a paste consisting of ground pork and shrimp, seasoned and wrapped around a lemongrass stalk or a piece of sugarcane about 10 centimeters long.
After grilling, the pork roll is wrapped with herbs, green bananas, sour starfruit, and lettuce in a rice paper roll and dipped in soy sauce.
Rating: 4.5 out of 5 stars
Photo by Asian Recipes 4U
Beef pho is the most beloved version of pho, consisting of rice noodles served with rare or well-done beef.
The broth is made from beef bones, marrow bones, and oxtail, with added star anise and cinnamon. Toppings include different cuts of beef such as thinly sliced brisket, beef ribs, and tenderloin. Locals often enjoy pho with fried dough sticks and iced tea.
Rating: 4.4 out of 5 stars
Photo by Quynh Mai
Taste Atlas previously ranked Vietnamese stew beef as the second-best beef dish globally and one of the must-try dishes in Ho Chi Minh City for tourists.
Stew beef can be eaten alone or with banh mi, noodles, along with herbs. The dish includes ingredients such as beef, carrots, lemongrass, all simmered in a spicy broth.
Rating: 4.4 out of 5 stars
Photo by Bui Thuy
Nuoc cham, a type of dipping sauce rather than a dish, also made it onto the list. Despite its simplicity, this sauce is a favorite among international diners. It’s made from fish sauce mixed with lime juice or vinegar, sugar, water, and additional ingredients like sliced chili and garlic.
There are many varieties, varying by region or depending on the accompanying dish. Typically, nuoc cham is used to enhance the flavor of spring rolls, grilled meats, or seafood.
Rating: 4.4 out of 5 stars
Photo by Bui Thuy
Spring rolls rank ninth on the list and is a traditional and popular dish in Vietnam, often served during important occasions like the Lunar New Year. The main ingredients include finely ground pork and shrimp, wrapped in thin rice paper.
Other ingredients in the filling include mushrooms, eggs, vermicelli, and bean sprouts. After frying, the spring rolls become golden and crispy, typically enjoyed with a sweet and sour dipping sauce.
Rating: 4.3 out of 5 stars
Photo by Bui Thuy
Spicy beef noodle soup bun bo Hue features vermicelli noodles, beef, pig's trotters, blood sausage, beef balls, and crab sausage. It's served in a rich broth, accompanied by shrimp paste and fresh herbs. Known for its complex flavor, the dish is believed to have royal origins, influenced by imperial cuisine.
Rating: 4.3 out of 5 stars
Photo by Quynh Mai
Other dishes on the list include bun cha (Hanoi-style rice vermicelli with grilled pork), sweet and sour soup, stir-fried morning glory, broken rice, and banh xeo crispy pancakes.
Established in 2015, TasteAtlas connects over 9,000 local restaurants and introduces more than 10,000 dishes to its readers, with thousands of reviews and research from experts and chefs. The website aims to become a global map of dishes made from local ingredients.
