Southern Vietnamese beef pho ranked third place, and the northern variant secured fifth among the world's top 50 meat soups, as voted by international food magazine TasteAtlas readers.
The rankings are based on the number of votes from diners and culinary experts, with a total of 5,232 ratings recorded until Nov. 15.
Bowls of beef pho served at a restaurant in HCMC.
Ranked third, the beef-based pho variation prepared with various cuts and parts of beef with toppings like thinly sliced brisket, flank, eye-round steak, and beef balls.
The stock is created using beef bones, shank, oxtail, and neck. Beef pho is seasoned with spices like cinnamon, star anise, cloves, cardamom, and coriander.
Diners can customize it with a platter of bean sprouts, lime wedges, and sliced hot peppers, and often, hoisin and chili sauces are provided on the side for extra flavor.
The northern variation secures the fifth position. This version differs from the southern version by combining well-done and rare or half-done beef. The rare or half-done beef is cooked by the hot broth at the moment of serving.
Notably, beef balls are less popular in the northern region.
A bowl of pho ga is often served with fried dough and lime wedges.
Another variation on the list is chicken pho, securing the 25th spot. It offers various chicken parts, with a broth that is lighter and clearer compared to its beef counterpart.
A serving of beef pho or chicken pho in Ho Chi Minh City and Hanoi typically ranges from VND30,000 to VND50,000 ($1.34 to $2.07).
Tom Kha Gai, a dish featuring coconut milk-based soup, from Thailand was named the world's best meat soup. Other soups in the top 5 include Rawon, an Indonesian dark beef soup, and Ciorba Radauteana, a Romanian sour soup.