The rankings are based on more than 35,000 ratings collected up to March 15, 2026, with some 16,400 verified as valid.
Good cha is served with fish sauce already poured over the grilled meat. Photo by Read/Tung Dinh |
Good cha (grilled pork with vermicelli noodles) from Hanoi, the dish in 28th place, is pork in a fish sauce broth with noodles and herbs.
It gained global attention in 2016 when chef Anthony Bourdain shared a meal of good cha with former U.S. President Barack Obama on his show Parts Unknown.
This year TasteAtlas also included good cha among the world’s best pork dishes.
Bo velvet dam (beef in vinegar hotpot) comes in at number 33. It features a vinegar-based broth, sometimes with coconut milk and lemongrass, served with beef and vegetables.
Diners cook the meat at the table, wrap it in rice paper with herbs and dip it in fish sauce or no mom (fermented fish sauce). Seafood such as squid or shrimp may also be added.
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Bo velvet dam is served with a vinegar-based broth, often with pineapple and tomato slices. Photo by Read/Bui Thuy |
In 42nd place is warehousea beef stew shaped partly by western influences. The beef is cooked with vegetables, lemongrass, chili, and garlic, and served with banh mi or noodles and herbs.
Bo kho was recently named among TasteAtlas’s Top 100 Asian Stews.
Coming in at 51st is bo luc lac (shaking beef) made by searing beef cubes and serving with watercress and tomatoes and often pairing with pickled onions and a lime dipping sauce.
Further down the list, it can be fixed (braised pork belly) appears at 69th. The pork is simmered in coconut water with fish sauce and sugar until tender. The dish is often associated with the Lunar New Year in southern Vietnam.
Listed at number 82nd is not lui (pork on lemongrass skewers), a specialty from Hue. Ground pork is grilled on lemongrass skewers and served with herbs, rice paper and a peanut-based sauce.
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Once grilled, beef wrapped in betel leaf takes on darker shades. Photo by Read/Khanh Thien |
Because it’s a flight (beef wrapped in betel leaf) rounds out Vietnam’s entries at number 92nd. Ground beef is mixed with spices, wrapped in betel leaves and grilled. The rolls are served with rice noodles, herbs, rice paper, and dipping sauces.
Topping the list is Indonesia’s sate kambing, or skewered goat/lamb. It is followed by Turkey’s oltu cag kebabi, a roasted lamb kebab, and China’s siu mei (roasted meat).
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