Fish sour soup, sweet and sour fish soup, and linh fish hotpot with sesbania flowers have been celebrated for their unique taste and cultural importance.

Fish Sour Soup (8th)

Taste Atlas describes fish sour soup as a quintessential Vietnamese dish that harmoniously combines sour, spicy, and sweet flavors. The broth typically includes ingredients such as tamarind, pineapple, tomatoes, okra, bean sprouts, and various herbs. The fish used is often catfish or snakehead fish. The dish is garnished with cilantro and rice paddy herb and is typically served with rice.

Sweet and Sour Fish Soup (19th)

Sweet and sour fish soup is considered a variation of the classic fish sour soup, originating from the Mekong Delta and later becoming popular throughout Vietnam.

This soup combines seafood (eel, shrimp, catfish, or snakehead fish) with tomatoes, okra, pineapple, tamarind, bean sprouts, and fresh herbs with sour flavors.

Traditionally, it is served with rice noodles or white rice. The dish is highly valued for its nutritional benefits, health advantages, and quick cooking time, making it a "quintessential Vietnamese dish" for international visitors.

Linh Fish Hotpot with Sesbania Flowers (53rd)

Originating from Dong Thap Province, linh fish hotpot with sesbania flowers is considered a traditional Vietnamese dish. This hotpot features linh fish, a local freshwater fish, and sesbania flowers. The flowers are blanched to maintain their crisp texture and delicious flavor. The broth includes coconut water, young tamarind, water lily stems, and common rush. The fish is added to the hotpot last.

Other dishes in the top 10 include salmon soup, lalakeitto from Finland, cullen skink (smoked haddock, potato, and onion soup) from Scotland, and various laksa dishes from Malaysia, including laksam, assam laksa, and Penang laksa.

Founded in 2015, Taste Atlas, based in Zagreb, Croatia, is known for its comprehensive map of traditional dishes from around the world. According to founder Matija Babić, the rankings are based on the opinions and reviews of culinary experts and critics to ensure the reliability of the awards.

Do An