Stir-fried morning glory (rau muong xao toi) claims ninth spot and is the top entry from Vietnam. It is made by blanching water spinach and stir-frying it with garlic and seasonings. It is often a part of a three-course home meal, served alongside a savory main and a soup.

Cut into bite-sized pieces, quay serves as the companion to congee at a Hanoi eatery.

The dish has also found its way onto menus for visiting heads of state and foreign dignitaries. In late May 2025, French President Emmanuel Macron and his wife enjoyed rau muong xao at a Hanoi restaurant alongside spring rolls and bun rieu (crab noodle soup).

Further down at number 62 is herb platter. The spread usually features lettuce, Thai basil, cilantro, cucumber, and bean sprouts. It serves as an accompaniment to classics such as pho and bun cha (grilled pork and noodle).

Rounding out Vietnam's presence at number 76 is quay, a deep-fried dough stick adapted from Chinese youtiao. Puffed in hot oil, this pastry has a crisp shell and hollow center. It can be paired with porridge and noodle dishes.

Topping the ranking is hummus Beiruti, a Lebanese take on hummus made with an addition of garlic and spices.

Second place goes to Iran's kateh, a quick-cooking rice dish. Indonesia's perkedel, a fried patty of mashed potatoes and fillings, is third.

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