Pho tron secured the 35th spot on the list, with experts and readers of Taste Atlas praising it as a “summer favorite in Hanoi.” Unlike the traditional pho served in broth, pho tron features a rich, flavorful sauce instead. The beef (or chicken) is thinly sliced and marinated with salt, ginger, pepper, garlic, fish sauce, and five-spice powder before being stir-fried.

At 45th place is nom, also known as goi in some regions. Taste Atlas commended this dish not only for its flavor but as a testament to the balance and refinement of Vietnamese culinary traditions.

"Nom is a traditional mixed salad known for its freshness, vibrant colors, and harmonious flavors,” the site describes. “It’s made by combining shredded or thinly sliced fresh vegetables and fruits such as green papaya, unripe mango, banana blossom, carrot, cabbage, and cucumber, occasionally with white radish or fresh herbs.”

The ingredients are tossed in a sweet-sour fish sauce dressing, balancing tart, sweet, salty, and spicy flavors. Often, the dish is enriched with shredded poached chicken, shrimp, pork, or dried beef, enhancing both taste and nutrition.

Bo tai chanh, the final Vietnamese entry, ranked 65th. This traditional appetizer is a northern Vietnamese favorite. Thin slices of fresh beef are lightly “cooked” by marinating in lime juice, preserving their natural tenderness. The beef is then mixed with onions, herbs like coriander and basil, and sometimes shredded carrots for extra crunch.

The dish is dressed with a zesty mix of lime juice, fish sauce, garlic, and chili, then topped with roasted peanuts and fried shallots. Bo tai chanh is both flavorful and refreshing-ideal for Vietnam’s sweltering summers.

Founded in 2015 and headquartered in Zagreb, Croatia, Taste Atlas is an interactive map of traditional dishes from around the world. According to founder Matija Babić, its rankings are curated based on input from culinary experts and food critics, ensuring credibility and prestige.

Do An