TasteAtlas, an international food magazine, compiled this list based on a combination of diner preferences and expert opinions, with nearly 23,000 ratings.

A loaf of banh mi is often filled with meat, pickles and herbs. Photo by VnExpress/Phong Vinh

Banh mi, known for its baguette base, claims the fourth spot, usually containing bread, meat, and seasonings.

Two notable variations of banh mi listed are banh mi thit, which includes meat and cold cuts and holds the 12th position, along with banh mi heo quay (stuffed roasted pork belly), securing the 47th spot.

Beef pho is ranked 16th on the list. It’s a beef-based Vietnamese noodle soup, prepared with various cuts and parts of beef, along with a broth made from beef bones.

Pho overall ranks 20th, with variations between northern and southern styles, each offering distinct flavors and toppings.

Chicken pho ranks 94th, characterized by a lighter broth compared to its beef counterpart, accompanied by different chicken meat options.

At 18 is broken rice, a dish made from rice grains that are broken or imperfect. When served, broken rice is accompanied by toppings such as fried eggs, shredded pork skin, or grilled pork chops.

Fried spring rolls, known as cha gio in the south and nem ran in northern Vietnam, occupy the 55th spot. These rolls are characterized by their filling of pork, shrimp, and vegetables wrapped in rice paper.

Banh xeo is often served along with lots of veggies. Photo by VnExpress/Xuan Phuong

Ranked 87th, banh xeo – crispy pancake is filled with scallions, bean sprouts, shrimp, and pork or beef. It’s made from a rice flour batter blended with water, turmeric, and coconut milk, then fried, folded, and served with vegetables and herbs.

Topping the list is siomay from Indonesia, featuring steamed cone-shaped fish dumplings. Followed by China’s guotie – a pan-fried Northern Chinese dumpling, and Indonesia’s pempek, a traditional fish cake made with ground fish meat and tapioca.

Phuc Trinh – VnExpress