Vietnamese Dishes Shine: Beef Pho Wins International Acclaim in 2025

Beef pho noodle soup is the only Vietnamese representative in Taste Atlas's top 100 best dishes of 2025, the largest and most anticipated annual ranking, receiving a score of 4.44/5. The results were based on nearly 400,000 votes from food experts, diners, and chefs, covering over 11,000 dishes worldwide. Beef pho is made from various cuts of beef, with a broth simmered from bones and oxtail, infused with spices like cinnamon and star anise. The noodles are topped with cuts like brisket, eye-round steak, rare or well-done beef and accompanied by scallions, fried dough sticks, lime, and chili. Photo by Quynh Mai Vietnamese banh mi was among CNN's top 10 best sandwiches in the world. In 2025, banh mi was twice chosen by the American newspaper. CNN said banh mi was reinterpreted to suit local tastes by the Vietnamese and is widely loved well beyond the country's borders. The classic version is a fusion of cold cuts and vegetables such as coriander, cucumber, pickled carrots, and daikon, paired with French-style condiments like pâté and mayonnaise. A wide range of popular fillings is also used, including cha lua (Vietnamese pork bologna), fried eggs, grilled pork, and meatballs. Banh mi is a symbol of Vietnam's cuisine and has won different honors from global travel magazines over the years. Yet the beloved street food has raised concerns among diners amid a series of food-poisoning incidents. Photo by Mai Trung Vietnam's blood pudding (pictured) appeared in TasteAtlas's top 50 duck dishes, along with bamboo shoot noodle soup and porridge. Duck blood pudding ranked 41st. The dish is made by letting duck blood set, then mixing it with meat, offal, herbs, and spices. It is finished with peanuts, lime, and served with herbs, rice crackers, or a cup of rice wine. This contrasts with TasteAtlas's earlier rankings. Early last year, the magazine had placed bloodpudding among the world's worst dishes. In another 2024 list, it was named the second-worst Vietnamese dish, behind green bean cake. The controversy lies in eating it raw, which raises hygiene concerns among diners. Photo by TasteAtlas TasteAtlas last year listed Vietnamese sun-dried squid as one of the best dishes made of squid in the world. The on-line travel guide for culinary fans collates authentic recipes, food critic reviews and research articles about popular ingredients and dishes. In its "Top 33 Squid Dishes in the World", TasteAtlas placed the sun-dried squid from Phan Thiet in south central Vietnam at number 10, with a score of 4.1 out of 5. It wrote: "A large, fresh squid is sun-dried for a day and it's then grilled over hot coals. As it cooks, the squid turns yellow and develops a unique aroma. When served, the dried and grilled squid is shredded, and it's usually accompanied by fish sauce with chilli for dipping the pieces into it. It's recommended to pair the dish with a cold beer on the side." Photo by TasteAtlas Beef stew (pictured), bun bo Hue, and broken rice dishes were named among the world's 100 best breakfasts for 2025 by TasteAtlas. Vietnamese beef stew (bo kho) ranked 28th. The dish is typically served with a baguette or noodles and features beef, carrots, and lemongrass simmered in a spiced broth, often garnished with scallions, coriander, and fresh herbs. Bun bo Hue, a spicy beef noodle soup, placed 53rd. Originating from the central city of Hue, the dish is made with a pork and beef bone broth infused with lemongrass, shrimp paste, and chili, and is known for its bold, spicy flavor and variety of toppings, including brisket and crab balls. Broken rice with grilled pork (com tam suon) ranked 75th. A popular breakfast dish in southern Vietnam, it features grilled pork served over broken rice, typically accompanied by pickles, scallion oil, and fish sauce. Photo by TasteAtlas TasteAtlas also listed goat meat with lemon, locally known as de tai chanh, as one of most tasty dishes in the world. Ranked 28th among the list of 36, the dish is a specialty in Ninh Binh, around two hours from Hanoi. The raw goat meat is cut into thin slices, par-boiled and mixed with lemon juice, so its original sweetness is retained. Other ingredients include lemongrass, chilli, garlic, ginger, lemon leaves, pepper and sesame, while the dish is topped with roasted peanuts. It is even more enjoyable when eaten with fig, green bananas soaked in vinegar, soy sauce and fresh herbs. Photo by TasteAtlas Two Vietnamese snacks, banana fritters and mung bean-filled doughnuts (pictured), made it to TasteAtlas's list of world's best street food sweets. At number 98, banh cam, a fried doughnut, is a popular dessert in southern Vietnam. This round pastry is filled with mung bean paste and coated in sesame seeds. Made from rice and glutinous rice flour mixed with sugar, it is fried until crisp outside and soft inside. Vietnam's fried bananas ranked 53rd. The dish is made with chuoi xiem, a small and fragrant banana variety. The fruit is split lengthwise, pressed flat and dipped in a batter of rice and wheat flour blended with coconut milk or cream. Some cooks further enrich the mixture with honey or shredded coconut. The fritters are crisp on the outside, soft inside, and topped with sesame seeds or a drizzle of coconut sauce. Photo by Vi Yen