Accordingly, Phở Bò, Vietnamese noodles with beef, ranked second, while Phở was placed third.

TasteAtlas said that Phở is a typical type of Vietnamese noodle soup and is the country’s national dish, street food, comfort food, and a way of life.

“It is also one of the most beloved Vietnamese dishes in the western hemisphere due to its complex, unique flavors, and elegant simplicity,” the magazine added.

It noted that Phở is traditionally made using chicken or beef broth, where the bones simmer lazily for at least three hours until the broth is cooked to perfection.

“The addition of herbs and spices accentuates the flavors, and the chewy rice noodles, juicy beef slices, and crunchy sprouts elevate the dish to another level,” TasteAtlas noted

Meanwhile, according to TasteAtlas, the beef-based version of Phở is prepared with assorted cuts and parts of beef, whilst the stock is made from beef bones, shank, ox tail, and neck. In addition, the various toppings include thinly sliced fatty brisket (gau), flank, eye-round steak, tripe, cooked and raw beef (tai nam), tendon (gan), or beef balls (pho bo vien).

It explained that Phở Bò is usually flavoured with dried spices such as cinnamon, star anise, cloves, cardamom, and coriander.

“The dish is served piping hot in a bowl along with rice noodles, and it's typically topped with cilantro, sliced onions, and chopped green onions,” it added.

The eighth position went to grilled pork meatballs with vermicelli noodles (Bún chả).

According to the magazine, although Bún chả can be found in other parts of the country, the local Hanoi version is usually held in the highest regard.

The dish combines three elements, including a bowl of grilled pork meatballs served in a cold broth, a plate of rice noodles, and a combination of various fresh greens, such as perilla leaves, lettuce, coriander, and morning glory.

The final Vietnamese dish to make the list was Nam Vang noodle soup (Hủ tiếu Nam Vang) that came in ninth position.

TasteAtlas revealed that Hủ tiếu Nam Vang is a popular Vietnamese street food that has Cambodian-Chinese roots. The dish is named after the Cambodian capital Phnom Penh (Nam Vang), and the recipe is tweaked to adapt to Vietnamese preferences. The noodle soup should have a clear and rich broth which is made from pork bones, pork, dried squid, and shrimp.

Other delicious foods included in the list were Mie Kocok of Indonesia in 10th place, Curry Laksa of Singapore in seventh place, Char kway teow of Singapore in sixth place, Laska of Indonesia in fifth place, Pad Thai of Thailand in fourth place, and Khao Soi of Thailand in first place.

Source: VOV