TasteAtlas: Four Vietnamese Dishes Among World’s 100 Best Dishes With Ginger

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VOV reported that TasteAtlas is a website dedicated to discovering fresh ingredients, traditional dishes, and authentic restaurants from all over the world. The voting results were based on evaluations given by culinary experts and readers globally.

Stick rice balls in ginger syrup (Che Troi Nuoc) and black chicken hotpot (Lau Ga Den) are among the four local dishes to feature on the list of the 100 best-rated dishes with ginger from across the world.

TasteAtlas also ranked boiled chicken (Ga Luoc) and black chicken hotpot (lau Ga Den) in 38th and 68th positions, respectively. Photo: Cooky

Sticky rice balls in ginger syrup (Che Troi Nuoc) were 23rd among the world's 100 best-rated dishes with ginger.

The soup is usually sweetened with palm sugar and is sometimes additionally flavored with pandan leaves, while the filling inside the glutinous rice balls traditionally includes a combination of coconut milk and mung bean paste, according to the website.

Elsewhere, Mix Pho (Pho Tron) was placed in the 25th position on the list. The sliced meat is marinated in salt, ginger, pepper, garlic, lime juice, and a five-spice powder. The dish is typical of Hanoi and is especially popular during the summer, the website wrote.

TasteAtlas also ranked boiled chicken (Ga Luoc) and black chicken hotpot (lau Ga Den) in 38th and 68th positions, respectively.

Taste Atlas was originally founded in 2015 and is headquartered in Zagreb Croatia. It is best known for its global map of traditional dishes. The rankings on Taste Atlas are based on opinions and reviews offered by culinary experts and critics, thereby ensuring the reliability of the awards.

Che Troi Nuoc

Traditionally, Che Troi Nuoc with ginger syrup is made and served in time for Vietnamese New Year (Tet). It’s also portioned into small bowls with 3-5 balls in each then offered to the ancestors as part of a Buddhist ritual. It is generally warmed before eating and garnished with sesame seeds and coconut milk.

Traditionally, Che Troi Nuoc with ginger syrup is made and served in time for Vietnamese New Year (Tet). Photo: TasteAtlas

Two northern Vietnamese desserts, Banh Troi and Banh Chay, are similar to Che Troi Nuoc.

In southern Vietnam, three bowls of Che Troi Nuoc are customarily prepared for Tet Ong Tao, or Ong Tao’s Return to Heaven, which takes place on December 23.

Ga Luoc

Living in a culture of wet rice civilization, Vietnamese have a deep connection with nature and to them, besides the buffalo, chicken is one of the six most familiar animals (including chicken, pig, goat, buffalo, and horse).

During Tet, boiled chicken is essential – it is often considered a symbol of purity and the best offering to ancestors. Photo: TasteAtlas

During Tet, boiled chicken is essential – it is often considered a symbol of purity and the best offering to ancestors.

Chickens used for Tet must meet strict demands such as crests must be bright red, feathers are smooth, and legs are small – signs of a strong rooster. After being boiled, the cock holding a rose in its beak will be respectfully displayed on the family’s altar. In some families, people trim a carrot into a flower to replace the rose, whether it is a rose or a trimmed carrot, it shows the Vietnamese’s yin-yang concept, as the flower demonstrates the yin (female).

Pho Tron

Pho Tron or Mix Pho is a classic Vietnamese pho variety. This type of pho is dry, meaning that it doesn't contain broth – instead, it's a salad with meat (beef or chicken) and noodles. The dish is typical of Hanoi and it's especially popular during summer.

Pho Tron or Mix Pho is a classic Vietnamese pho variety. Photo: TasteAtlas

The sliced meat is marinated in salt, ginger, pepper, garlic, lime juice, and five-spice powder. It's then browned in a pan and mixed with fresh greens (mint, Thai basil, lettuce, cilantro, bean sprouts), fried shallots, rice noodles, and a dressing consisting of vinegar, fish sauce, sugar, and tamarind paste.

The noodle salad is often garnished with chopped peanuts and red chili peppers, while lime wedges are usually served on the side.

Lau Ga Den

Lau Ga Den is a traditional Vietnamese dish that's especially popular in the mountainous Sapa region. The dish is a hotpot made with Ga Den or black chicken, one of the most unique animals in Sapa. The meat of these chickens is sweet, aromatic, and somewhat tough.

Lau Ga Den is a traditional Vietnamese dish that's especially popular in the mountainous Sapa region. Photo: TasteAtlas

It's usually cooked in a broth with young bamboo, mushrooms, ginger, red apple, and various local wild greens and vegetables. This hotpot is served as a communal dish so every person can cook the ingredients in the hot broth according to their own preferences.

Although black chicken hotpot is prepared in a few Vietnamese regions, it's still the easiest to find it in Sapa.

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