Two Vietnamese dishes make TasteAtlas list of top Asian soups

Phở bò (Vietnamese beef noodle soup) ranks 11th with a score of 4.4 out of five, while phở bò tái chín (Vietnamese beef noodle soup served with both rare and well-done beef) comes 18th with 4.3 points.

TasteAtlas describes phở bò as a noodle soup distinguished by its slow-simmered beef stock, varied cuts of meat and aromatic spices. Cinnamon, star anise, cloves, cardamom and coriander contribute to its characteristic fragrance, while fresh herbs, sliced onions and spring onions complete the dish.

The toppings include thinly sliced fatty brisket (gầu), flank, eye-round steak, tripe, cooked and raw beef (tái nạm), tendon (gân), or beef balls (phở bò viên).

The soup is typically served hot with rice noodles and beef, accompanied by optional garnishes such as lime, chilli and bean sprouts.

Meanwhile, Phở bò tái chín offers a different combination of textures, bringing together rare and well-done beef in the same bowl. The hot broth cooks the thinly sliced rare beef as the dish is served, creating a balance between tender meat and the rich stock.

Other common components of the soup include beef broth, bones, ginger, onions, fish sauce, sugar, anise, cloves, cinnamon, and rice noodles. A few slices of roast beef and raw beef are served in each bowl before the broth is ladled into the bowls.

Topping the ranking is Beyran çorbası, a traditional soup originating from Gaziantep, Turkiye where it's served for breakfast. Indonesia’s Soto Betawi comes second, followed by Japan’s Yokohama-style ramen and Tonkotsu, and the Philippines’ Sinigang na baboy.

Vietnamese dishes make TasteAtlas list of Asia’s best side dishes

VOV.VN - Vietnamese cuisine has earned further international recognition after three local favourites - Rau muống xào tỏi (morning glory stir-fry), Đĩa rau sống (herb platter), and Quẩy (crullers) were included in TasteAtlas’ list of the 100 Best Side Dishes in Asia.