Bun cha (Grilled pork with noodles)

Bun cha leads the Vietnamese entries in fourth place. It pairs pork patties and pork belly with vermicelli, herbs, and a tangy-sweet dipping broth. While found all over Vietnam, it remains associated with the capital.

It gained international recognition in 2016 when the late chef Anthony Bourdain and then U.S. President Barack Obama shared a bowl during the latter's visit to Vietnam, an episode that later featured on Bourdain's CNN series Parts Unknown.

Topping Asian list is samgyeopsal, a South Korean pork belly delicacy, followed by China's shao rou (roast suckling pig) and Dongpo pork (red-cooked pork belly).

Thit kho tau (Braised pork belly)

Ranking 20th in the list is thit kho tau, a braised pork dish slow-cooked in caramelized sugar until the meat turns brown. It is typically made with hard-boiled eggs, fish sauce, and coconut water.

Nem lui (Lemongrass pork skewers)

Listed at number 24, nem lui is a specialty of Hue in central Vietnam. The pork is molded around lemongrass skewers and grilled, and served with greens, rice paper, and a sweet-and-sour dipping sauce.

Com tam (Broken rice)

TasteAtlas calls com tam a classic of southern Vietnamese cuisine, placing it 29th. The dish centers on rice served alongside pork ribs, pickles, fish sauce, and pork skin mixed with toasted rice powder.

Thit dong (Pork aspic)

Coming in at 50th place is thit dong with its jelly-like consistency. This dish is made by simmering pork with carrots, mushrooms, and wood ear fungus. The mixture is left to set until it achieves a jelly-like texture. Northern families often serve it during Tet and in the chill winter months.

Khau nhuc (Marinated roasted pork loin)

Khau nhuc comes in at 57th. The braised pork belly dish is a favorite in the northern provinces of Lang Son and Quang Ninh. The name comes from a Chinese transliteration of "khau" meaning steamed until soft and "nhuc" meaning meat.

The dish traces its origins to a Cantonese red-braised pork preparation before becoming a Vietnamese specialty. It is reserved for special occasions like Lunar New Year and wedding banquets.

Cai meo xao thit lon gac bep (Mustard greens with smoked pork belly)

At number 73 is cai meo xao thit lon gac bep, a staple from northern mountainous places such as Sa Pa. This stir-fry combines preserved mustard greens with smoked pork belly and seasonings. The pork is hung on racks above the kitchen stove and cured by the rising smoke.

Thit lon nuong muoi vung (Black pork skewers)

Ranking 74th is a specialty of Sa Pa. Black-pig pork is threaded onto skewers, seasoned with herbs and spices, grilled over charcoal, and served with a sesame salt dip.

Nem phung (Fermented pork)

Rounding out the Vietnamese entries at 75th is nem phung, a fermented pork specialty from Phung Town in Hanoi's Dan Phuong Commune.

The dish blends lean and fatty pork with pig skin, toasted rice, and soybeans. The mixture is then wrapped in fig leaves and sealed in banana leaves to ferment.

Founded in 2015, TasteAtlas is a food travel guide that rates and ranks dishes based on reviews from food critics, chefs, and diners from around the world.