Get VnExpress first in Google Search 
See more of the news you trust. Make VnExpress a preferred source to prioritise our updates in your Google search results
Based in Croatia, TasteAtlas is an online culinary guide dedicated to preserving and celebrating traditional recipes, local ingredients, and authentic dining experiences from around the world.
The rankings evaluate dishes on flavor, global recognition, and cultural symbolism to inspire food lovers to discover new culinary horizons.
Soto Betawi, Indonesia
Rating: 4.4/5
Soto Betawi from Jakarta, Indonesia, is a rich beef soup central to the Betawi heritage.
Tender cuts of beef and offal are simmered in coconut milk broth seasoned with lemongrass, turmeric, galangal, kaffir lime leaves, and coriander.
It comes garnished with tomatoes, scallions, sweet soy sauce, crispy emping crackers, pickles, and a side of white rice.
Photo by Chocolate & Chai
Sinigang na baboy, Philippines
Rating: 4.4/5
This beloved Filipino comfort food features a tangy broth powered by tamarind. Pork is stewed alongside tomatoes, onions, garlic, okra, daikon radish, water spinach, and green chilies.
Typically served piping hot over rice, it also has popular regional variations like sinigang na miso, which uses fermented soybean paste.
Photo by Ian Kweks
Tom kha gai, Thailand
Rating: 4.4/5
Originating from central Thailand, tom kha gai strikes a balance between rich coconut cream and citrusy aromatics.
Chicken pieces and shiitake mushrooms absorb the flavors of galangal, lemongrass, kaffir lime leaves, bird's eye chilies, and fish sauce resulting in a comforting soup that is spicy, sour, and velvety smooth.
Photo by Woks of Life
Sinigang, Philippines
Rating: 4.4/5
Sinigang stands as a cornerstone of Filipino home cooking.
Highly versatile, its main protein ranges from beef and chicken to fish or shrimp, simmered with water spinach, yardlong beans, tomatoes, and aromatics.
In some provinces, green mangoes or guavas replace tamarind to create a fruity sourness.
Photo by Ian Kweks
Beef pho, Vietnam
Rating: 4.4/5
Beef pho is prepared with a broth made by simmering beef bones, shank, tail, and neck, combined with spices such as cinnamon, star anise, cloves, black cardamom, and coriander.
Depending on preference, diners can choose brisket, flank, rare beef, well-done beef, tendon, tripe, or meatballs to go with flat rice noodles.
The dish is usually served hot and topped with onions, coriander, herbs, lime, and chili.
It is one of the most popular Vietnamese dishes among international tourists.
Photo by Bui Thuy
Gulai, Indonesia
Rating: 4.3/5
Rooted in Sumatran tradition and heavily influenced by Indian spices, Gulai is a flavorful curry enjoyed nationwide.
Meat, offal, seafood, or vegetables are simmered slowly in spiced coconut milk until the sauce reduces into a thick gravy.
It is best enjoyed poured over warm white rice.
Photo by Slurrp
Bulalo, Philippines
Rating: 4.3/5
From the Luzon region, bulalo is a hearty beef soup created by boiling beef shanks and marrow bones for hours until the collagen and fat melt into the broth.
Cabbage, green beans, onions, and sweet corn add freshness to balance the richness.
The dish remains a favorite cure for chilly days.
Photo by Wiki
Sarawak laksa, Malaysia
Rating: 4.3/5
A signature noodle dish from Kuching, Sarawak laksa is famous for its broth.
Prepared from chicken or shrimp stock blended with a spice paste made from over 20 ingredients, it is layered over thin rice vermicelli and topped with shredded chicken, cooked prawns, and omelet, and served with a dollop of sambal chili and fresh lime.
The dish is believed to have originated on Carpenter Street in Kuching, 1945.
Photo by Zafigo
Rare and well-done beef pho, Vietnam
Rating: 4.3/5
Highlighting northern Vietnamese traditions, TasteAtlas singles out the rare and well-done beef combo (pho bo tai chin).
This variation pairs melt-in-your-mouth slow-cooked beef with thinly sliced raw beef, cooked instantly when scalding bone broth, scented with charred ginger, onion, and warming spices, is ladled over top.
It is typically enjoyed with fresh herbs, bean sprouts, lime, and chili.
Photo by Giang Huy
Rawon, Indonesia
Rating: 4.3/5
Rawon is an iconic East Javanese beef soup known for its pitch-black, earthy broth.
The deep color and nutty flavor come from kluwak (black nuts), which must be fermented before use because it is toxic when raw.
Beef is stewed with lemongrass, ginger, chili, and local spices, elevating what was once a humble folk dish into a national delicacy, usually served with salted duck egg and rice.
Photo by Vocal Media
