Six Vietnamese soups, including pho and bun bo Hue, rank among the world's top 100 soups in TasteAtlas' global rankings. Six Vietnamese soups, including different versions of the iconic pho, have secured spots in the top 100 soups in the world, according to the international food magazine TasteAtlas. The rankings, based on verified user ratings, reflect a growing global appreciation for the rich and diverse flavors of Vietnamese cuisine. Out of 23,248 legitimate ratings from 39,784 recorded by mid-September, the Vietnamese soups performed impressively.

Pho: Vietnam's Most Famous Dish

Ranked 29th, pho is Vietnam's most well-known culinary export. This noodle soup, made with a slow-simmered broth of chicken or beef, rice noodles, fresh herbs, and tender cuts of beef, has become a global favorite. Pho is available in two main styles: pho Bac from the north, known for its delicate and clear broth, and pho Nam from the south, which boasts a bolder flavor with additional spices and toppings. Despite some speculation about possible French influence, particularly from pot au feu, pho remains a uniquely Vietnamese dish and a staple in its food culture.

Other variations of pho also made it to the list. Beef pho ranked 37th, known for its robust beef flavor with cuts of beef simmered in a broth seasoned with star anise, cloves, and cinnamon. Additionally, Northern beef pho earned the 86th spot, offering a combination of rare and well-done beef served in a broth made from beef bones poured over fresh rice noodles. Pho ga, or chicken pho, ranked 96th, presenting a lighter, aromatic broth featuring chicken, herbs, and lime. This variation is said to have originated in the 1930s during a period when beef was not always available.

Bun Bo Hue: A Spicy, Flavorful Classic

Another Vietnamese favorite, bun bo Hue, ranked 56th globally. This spicy beef noodle soup hails from Hue, a central Vietnamese city known for its imperial cuisine. The soup’s broth, made from beef and pork bones, is flavored with lemongrass, fermented shrimp paste, and chili oil, giving it a distinctive, bold taste. While its exact origins remain uncertain, bun bo Hue is celebrated for its balance of heat and complexity.

Canh Chua Ca: A Tangy, Refreshing Delight

Taking the 77th spot, canh chua ca, or sweet and sour fish soup, showcases the lighter side of Vietnamese cuisine. This soup is built around a tamarind-based broth, which provides a pleasant tanginess, complemented by ingredients like pineapple, tomatoes, okra, and bean sprouts. Typically made with catfish, it can also feature other types of fish such as carp, snakehead, eels, or salmon. Canh chua ca is typically garnished with cilantro and served alongside rice, offering a refreshing contrast to the richer, heavier soups in the rankings.

Global Soup Rankings: Vietnam Holds Its Own
Topping the global list is vori-vori from Paraguay, a hearty soup with chicken or beef, vegetables, and cornmeal-and-cheese dumplings. Malaysia leads the rankings with seven dishes featured, followed by Indonesia with six, the Philippines with three, and Thailand with two.

Vietnam's strong presence in the TasteAtlas top 100 list highlights the international appeal of its soups. From the fragrant simplicity of pho to the tangy complexity of canh chua ca, Vietnamese soups are making their mark on the global culinary stage.