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In Taste Atlas’ list of the 100 Best Stir-Fry Dishes in the World, stir-fried morning glory with garlic ranked 17th, the highest position for any Vietnamese dish.

The site describes stir-fried morning glory with garlic as “a traditional Vietnamese dish that’s suitable for vegetarians” and “a great accompaniment to white rice.”

The key to achieving the perfect dish is blanching the morning glory before stir-frying it with garlic and a sauce mixture of salt, sugar, and fish sauce.

In Taste Atlas’ list of the 100 Best Stir-Fry Dishes in the World, stir-fried morning glory with garlic ranked 17th, the highest position for any Vietnamese dish. Photo: Taste Atlas

Other Vietnamese entries include stir-fried Pho at 31st, stir-fried crab glass noodles at 72nd, and stir-fried spotted babylon snails at 78th.

These dishes are well-loved by both local and international food enthusiasts, showcasing Vietnam’s rich culinary heritage.

Another Vietnamese dish featured on the list is stir-fried chayote with garlic.

Hailing from Sa Pa Town in Lao Cai Province, northern Vietnam, this dish is honored in the 75th place for its refreshing crunch, combining chayote with garlic, fish sauce, and oil.

The top 10 list also highlights other renowned Asian dishes, including dak galbi (stir-fried chicken and cabbage) from South Korea, phat kaphrao (stir-fried holy basil) from Thailand, nasi goreng ayam (chicken fried rice) from Indonesia, pad Thai (stir-fried noodles)from Thailand, and various stir-fried dishes from China, such as beef, shrimp, and Kung Pao chicken.

Founded in 2015 and based in Zagreb, Croatia, Taste Atlas is known for its extensive collection of traditional dishes from around the world.

According to Matija Babić, the founder, the rankings are based on the opinions and reviews of culinary experts and food critics, ensuring the reliability and prestige of their awards.

Stir-fried morning glory with garlic

Stir-fried morning glory is a popular dish in many Vietnamese daily meals. Also found throughout many other Asian countries, it is a nutritious side dish for every Vietnamese family.

Morning Glory is a very typical Vietnamese vegetable. It is also known as swamp morning glory, water spinach, swamp spinach, or "rau muong" in Vietnamese. It is a leafy green vegetable with long slender stems and tiny white flowers. Morning Glory has a slightly bitter taste and is often compared to spinach or watercress in terms of texture and flavor.

Aside from its delicious taste and versatile use in various dishes, Morning Glory has numerous health benefits. Photo: Future Dish

Aside from its delicious taste and versatile use in various dishes, Morning Glory has numerous health benefits. It is low in calories (stir-fried morning glory calories are only about 45 per cup) but high in essential vitamins and minerals such as A, C, E, K, B6, calcium, iron, magnesium, and potassium. These nutrients help boost the immune system and promote healthy bones and muscles.

However, it's worth noting that morning glory should be consumed in moderation, especially for those with certain health conditions. According to research, Morning Glory contains a substance called oxalic acid, which can interfere with the absorption of nutrients and may cause kidney stones when consumed excessively. Therefore, it is advised to limit the consumption of Morning Glory for individuals with kidney problems or frequent urinary tract infections.

Moreover, there are also certain precautions to take when preparing and cooking morning glory. This vegetable should be thoroughly washed and cooked before consumption to remove dirt or bacteria. Also, it is recommended to stir-fry morning glory at high heat for a short time to retain its nutrients and prevent it from becoming too soggy.

Stir-fried Pho

Often regarded as a more convenient variation of the classic Pho, this traditional Vietnamese dish employs similar ingredients, but they are stir-fried rather than cooked, and the dish does not contain broth. Stir-fried Pho is typically made with beef (or optionally chicken), flat rice noodles (phở), and various sliced vegetables.

Often regarded as a more convenient variation of the classic Pho, this traditional Vietnamese dish employs similar ingredients, but they are stir-fried rather than cooked, and the dish does not contain broth. Photo: Dien may XANH

All the ingredients are stir-fried, and the dish is usually seasoned with condiments such as oyster sauce, soy sauce, and fish sauce. Stir-fried Pho is traditionally accompanied by a plate of fresh herbs or sliced raw vegetables.

Stir-fried glass noodles with crab

Vietnamese Crab Glass Noodles Stir-fry (Mien Xao Cua) is a traditional dish that appears in daily meals as well as special occasion meals. The dish is incredibly delicious with delicate crab meat, soft translucent glass noodles, crunchy vegetables, and refreshing lime fish sauce dressing.

Vietnamese Crab Glass Noodles Stir-fry (Mien Xao Cua) is a traditional dish that appears in daily meals as well as special occasion meals. Photo: Delightful Plate

In two separate bowls, soak noodles and mushrooms to rehydrate for about 10-15 minutes. Thinly slice the mushrooms. Mix the dressing.

In a pan, add oil and white onion and saute for a few minutes. Add crab meat and a drizzle of fish sauce and cook until heated through. Set aside. In the same pan, add a bit more oil and mushrooms. Cook for a few minutes until softened. Add drained noodles and dressing and toss until combined. Add carrots and beansprouts drizzle a bit more fish sauce and cook for a few minutes. Top with a generous amount of pepper and mix well.

Stir-fried chayote with garlic

This is a traditional Vietnamese dish originating from Sapa, where it's made with highland vegetables. Photo: Bun Bo Bee

This is a traditional Vietnamese dish originating from Sapa, where it's made with highland vegetables. The dish is made with a combination of chayote squash (su su), garlic, fish sauce, oil, and dried shrimp. The chayote squash is usually sliced into matchsticks, then stir-fried with shrimp sautéed in olive oil, garlic, and fish sauce.

The ingredients are stir-fried until the chayote squash becomes tender while remaining slightly crunchy.

Stir-fried spotted Babylon snails

Spotted Babylon, a precious seafood delicacy popular in many coastal regions, especially in Vietnam, is renowned for its delicious flavor and high nutritional value. The name "Spotted Babylon" derives from its distinctive aroma when cooked. With its unique shape and bright color, this seafood not only captivates diners with its taste but also with its appealing appearance.

Spotted Babylon, a precious seafood delicacy popular in many coastal regions, especially in Vietnam, is renowned for its delicious flavor and high nutritional value. Photo: Cuisine of Vietnam

Typically inhabiting tropical coastal areas, mainly coral reefs, and sandy shores. In Vietnam, this seafood species is widely distributed from north to south, with high yields in renowned marine areas such as Khanh Hoa, Phu Yen, and Quang Ngai.

They usually reside at depths ranging from 5 to 20 meters, where algae and marine organisms are abundant. Harvesting this seafood requires skill and experience. Coastal residents often use nets or traps to catch them. Harvesting is usually done at night or early morning when the snails are actively foraging. This process must be carried out carefully to avoid damaging coral reefs and their natural habitats.

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