According to TasteAtlas, raw blood pudding (Tiết canh) ranked 37th on the list. This vibrant red Vietnamese dish is prepared using fresh animal blood that is then mixed with fish sauce.
The base is then seasoned and incorporated with fried or roasted meat before it is then left to coagulate. Once set, the base transforms into a thick, gelatinous pudding which is usually garnished with chopped peanuts, Vietnamese coriander, and mint.
Meanwhile, sticky rice ginger peanut bars (Chè lam) came 53rd. This traditional treat is prepared using roasted glutinous rice that is then milled into a fine powder before it's combined with peanuts, ginger, and either molasses or sugar. The mixture is then continuously stirred until it develops a consistency of a sticky, pliable dough which can be flattened and coated in rice powder.
Placed at 66th on the list is Vietnamese raw fish salad (Gỏi cá mai), a traditional Vietnamese salad originating from southern and central coastal localities, especially in Vung Tau and Nha Trang.
It's prepared with fresh deep herring or white sardine (cá mai) as the key ingredient, a fish that has no scales and has a less pungent aroma than other types of fish.
Sour Pho (Phở chua) claimed 67th place.
The first version of this noodle soup usually contains six key ingredients, including pink rice noodles, peanuts, pickles, soy sauce, sour pickle liquid, and northern sauce. The second version consists of two components which are dry ingredients and the broth. The dry ingredients include noodles, sliced and fried potatoes, pig's cooked liver, and roasted duck meat; while the broth is made from garlic, vinegar, and sugar.
Both of these versions are popular in northern Vietnam, with the dish being garnished with fresh herbs, fried shallots, or crushed peanuts before serving.
Established in 2015, TasteAtlas connects with 9,000 local restaurants, introducing more than 10,000 dishes, thousands of reviews, and research carried out by an array of culinary experts and chefs.
