Vietnam’s beef stew and chicken curry have made TasteAtlas’s Top 100 Asian Stews list, reflecting a cuisine shaped by influences and rooted in daily life.
For the rankings, over 15,000 ratings were recorded until March 15, 2026, of which around 9,700 were verified as legitimate.
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A serving of Vietnamese beef stew accompanied with banh mi and fresh herbs. Photo by VnExpress/Le Nguyen |
Ranked 19th, beef stew (warehouse) reflects a blend of eastern and western influences. The stew is fragrant with lemongrass, cinnamon, chili, and garlic, and is often served with banh mi or egg noodles topped with scallion, coriander and herbs.
Regional variations add further character. In rural areas, warehouse is spicier, while in Hanoi and Ho Chi Minh City, the broth tends to be milder.
Bo kho was also recently named among the world’s 100 best breakfasts in the 2026 TasteAtlas rankings.
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Chicken curry is often served with a side of salt and lime dipping sauce. Photo by VnExpress/Chang Chep |
At number 60 sits that ri gaor chicken curry, an interpretation of the Indian dish. While the dish draws on the same foundation as its cousin, it has been shaped into something Vietnamese. The dish is lighter with lemongrass and fish sauce, and enriched with coconut milk and chicken broth.
Chicken, potatoes, carrots, and onions are cooked with garlic, bay leaves and curry powder. The meat is simmered until the potatoes are soft and the broth is rich. Like he is, we didn’t say is often served with banh mi or rice vermicelli.
At the top is Thailand’s phanaeng curry, known for its thick texture and sweet-salty peanut flavor. It is followed by Turkey’s hunkar begendi, a lamb stew with eggplant, and India’s butter chicken.
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