According to the Croatia-based publication, the rankings were calculated from over 7,000 ratings collected as of March 15, 2026, 3,500 of them verified as valid.

A bowl of mien ga, featuring glass noodles, chicken, wood ear mushrooms, and herbs.

Pho bo (beef pho), Vietnam's most internationally recognized dish, is a broth simmered from beef bones with spices such as cinnamon, star anise, and cardamom. It comes with rice noodles and toppings like brisket, flank, and tendon.

In southern Vietnam, it is accompanied by bean sprouts, with hoisin and Sriracha served on the side.

Coming in at number 11 is pho bo tai chin, or northern beef pho. The Hanoi-style version pairs well-done and rare beef, with the rare slices cooked in the hot broth at serving.

While southern pho comes with herbs, in the north, diners usually get fried dough on the side.

Another pho variation, pho ga (chicken pho), secured 15th spot in the list. The broth is clearer and milder than the beef version, and is made with ginger, shallots, and fish sauce.

Diners can order it with a mix of white and dark meat or lean breast alone. The dish is said to have originated in the 1930s when beef was unavailable in markets on certain days of the week.

Down the list in 32nd place is mien ga (chicken and glass noodle soup). The broth is flavored with lemongrass, onions, ginger, and fish sauce. It is served with glass noodles, chicken, shiitake mushrooms, and bamboo shoots.

The final Vietnamese representative on the list is lau ga den (black chicken hotpot) at number 53.

The dish uses ga den, a black chicken variety, and is associated with Sa Pa town in northern Vietnam. The broth is cooked with bamboo, mushrooms, ginger, and wild greens. Diners then cook the ingredients in a shared pot at the table.

Topping the overall list is Turkey's beyran corbasi, a spiced lamb and rice soup. It is followed by Indonesia's soto Betawi, a beef soup made with coconut milk, and Japan's tonkotsu ramen, a noodle dish featuring a fatty pork bone broth.

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