The world-renowned food website TasteAtlas has officially announced its list of the 100 best dishes in Southeast Asia. In this prestigious list, Vietnam’s famous pho impressively secured the 9th position.
It’s no coincidence that pho consistently receives such favor from diners and food experts worldwide. According to TasteAtlas, the appeal of beef pho lies in the meticulous preparation process that creates the broth, considered the “soul” of the dish.
Traditional pho broth is carefully simmered from beef bones, shank, and oxtail. To create a deep, unforgettable flavor profile, chefs skillfully combine characteristic dry spices such as cinnamon, star anise, cloves, cardamom, and coriander seeds.
“When enjoying it, diners will feel the perfect blend of ingredients. A steaming bowl of pho with soft, chewy rice noodles, topped with various meats such as brisket, flank, rare beef, tendon, or beef meatballs. The refreshing green of scallions and herbs, combined with the crispness of bean sprouts and onions, creates a visually appealing and delicious whole,” TasteAtlas commented.
Another interesting point that this website noted, and also a source of pride for Vietnamese people, is the incredible versatility in the preparation of pho. Vietnam’s “national dish” is not confined to its traditional flavor but also transforms into countless variations to satisfy every diner.
Besides the familiar rare and well-done beef pho, the culinary landscape of pho is incredibly rich with unique versions such as stir-fried pho, pho rolls with their distinctive richness; mixed pho and sour pho with their unique, refreshing flavors; Seafood pho and vegetarian pho – exciting variations catering to the diverse needs of modern diners.
In this year’s awards, the editors of TasteAtlas were particularly impressed with two long-standing pho brands in Hanoi: Pho Thin Bo Ho and Pho Bat Dan.
While Pho Bat Dan is renowned for its authentic, traditional flavor, clear broth, and sweet, savory flavor from carefully simmered bones, and the unique queuing style that is a fascinating aspect of Hanoi’s culinary culture, Pho Thin (especially Pho Thin Bo Ho with its refined, traditional flavor) evokes fond memories with its unique preparation methods. A prime example is the rare beef pho, where the beef is quickly stir-fried over high heat with garlic before being added to the broth, creating a rich, fatty layer and an irresistible aroma.
Two styles, two flavors, but both contribute to the widespread fame of Vietnamese pho.
The joy of Vietnamese cuisine doesn’t stop at pho. This year’s list of 100 delicious Southeast Asian dishes sees a strong influx of other Vietnamese dishes, spanning from North to South.
In the Top 50, Vietnamese cuisine proudly features famous names such as Quang noodles (ranked 11th), Southern-style grilled pork vermicelli (ranked 16th), braised pork (ranked 17th), stir-fried beef (ranked 18th), and roasted pork banh mi (ranked 19th). Other representatives include braised beef (ranked 26th), sweet and sour fish sauce (ranked 27th), vermicelli with grilled pork (ranked 30th), and shrimp paste skewers (ranked 49th).
From positions 51 to 100, there are Hue beef vermicelli (ranked 55th), banh khoai (ranked 70th)… Notably, the “specialty” broken rice with pork ribs, pork skin, and pork patties from Ho Chi Minh City ranks 81st.