The rankings were compiled from over 20,400 reviews by diners and food experts worldwide to celebrate local gastronomy, honor tradition, and inspire food enthusiasts to explore new flavors.

Beef pho

This dish has flat rice noodles in a rich broth slowly simmered with beef bones, shank, oxtail, and neck.

Dry spices such as cinnamon, star anise, cloves, and black cardamom give it a distinctive aroma.

Topped with cuts ranging from rare or tender brisket to shank, tendon, and meatballs, beef pho is served piping hot with fresh herbs, scallions, chili sauce, garlic vinegar, and a squeeze of lime.

Rank: 11/100 - 4.4/5 stars.

Photo by Quynh Mai

Bun bo Hue (Hue breakfast noodle soup)

Influenced by the delicate culinary heritage of the former royal capital Hue, bun bo Hue stands out for its bold, spicy, and complex flavor.

Its savory broth combines slow-cooked pork and beef bones infused with lemongrass and fermented shrimp paste (mam ruoc).

Served over round rice vermicelli (bun), the bowl is typically topped with sliced beef shank, crab balls (cha cua), fresh herbs, and a splash of lime juice.

Rank: 26/100 - 4.2/5 stars. Photo by Khuong Ho

Chicken pho

Originating in the 1930s during a beef shortage, chicken pho offers a lighter, clearer alternative to its beef counterpart.

The broth is seasoned with ginger, fish sauce, and shallots.

Diners can customize their bowl with various cuts, from chicken breast and thighs to skin, unlaid eggs, or organ meats, that are garnished with scallions, cilantro, mint, fresh chili, and lime.

Rank: 33/100 - 4.1/5 stars. Photo by Ngoc Diep

Bun rieu (Tomato and crab noodle soup)

Highlighting freshwater crab, bun rieu is beloved for its mild sour broth crafted from ripe tomatoes and fermented rice vinegar.

The dish pairs rice vermicelli with soft crab paste, fried tofu, beef, pork knuckles, or snails, accompanied by a side of crisp lettuce and perilla leaves.

Rank: 38/100 - 4/5 stars. Photo by Khanh Thien

Vegan pho

A plant-based take on the classic dish, vegan pho features a broth simmered from mushrooms, ginger, onions, soy sauce, and aromatic spices like cloves, cinnamon, and coriander seeds.

The natural sweetness is often enhanced with ingredients like carrot, leek, bok choy, or apple.

It is finished with fresh cilantro and served with vegan fish sauce.

Rank: 40/100 - 4/5 stars. Photo by Vegkit

Vietnamese hotpot

A communal dining favorite, Vietnamese hotpot centers around a bubbling pot of broth kept hot at the table.

Diners cook a variety of fresh ingredients directly in the pot, such as thinly sliced meat, seafood, tofu skin, mushrooms, and leafy greens, which deepen the broth's flavor throughout the meal.

The cooked pieces of food are then dipped into spicy lime-garlic salt sauce or sweet sesame-soy sauce.

Rank: 73/100 - 3.8/5 stars. Photo by SKDS

Canh chua (Vietnamese sweet and sour soup)

This southern Vietnamese dish embodies a balance of sour, sweet, and spicy notes.

Its refreshing tamarind-infused broth is cooked with pineapple, tomatoes, okra, bean sprouts, and elephant ear stems.

While traditionally prepared with catfish, regional variations also feature carp, snakehead, or salmon.

The soup is garnished with cilantro and eaten with warm white rice.

Rank: 74/100 - 3.8/5 stars. Photo by Bui Thuy

Seafood pho

A modern coastal twist on traditional pho, this variation pairs classic dry spices, cinnamon, star anise, and cardamom with a light broth simmered with chicken bones and fresh seafood.

A bowl comes with shrimp, clams, squid, and mushrooms, and is served with bean sprouts, scallions, and fresh chili.

Rank: 75/100 - 3.8/5 stars. Photo by TasteAtlas

Banh da cua (Red noodle soup with crab)

A specialty of the coastal city of Hai Phong, this dish is defined by its signature red flat rice noodles served in a savory pork and crab broth.

The bowl is loaded with crab meat, pork meatballs, pork sausage, or beef wrapped in betel leaves, and is complemented by fresh lime, perilla, and sliced chili.

Rank: 95/100 - 3.7/5 stars. Photo by Bui Thuy

Bun mang vit (Duck noodle soup with bamboo shoots)

This soup combines duck meat with dried bamboo shoots in a ginger-infused broth.

Served over rice vermicelli and sprinkled with chopped scallions, mint, and cilantro, the dish is usually eaten with a tangy, spicy ginger dipping sauce for the meat.

Rank: 100/100 - 3.7/5 stars. Photo by Bui Thuy