The dish ranked 15th with a score of 4 out of 5 stars.
The list is based on 14,498 ratings, of which 7,288 were recognized as legitimate by the TasteAtlas system.
As a plant-based version of Vietnam’s iconic noodle soup, vegan pho features a broth typically simmered with mushrooms, ginger, onions, soy sauce, cloves, cinnamon, coriander seeds, and black cardamom.
The dish is made by pouring hot broth over blanched flat rice noodles and adding toppings such as bean sprout, tofu, mushrooms, and sliced chili.
Other ingredients may include leek, carrot, and bok choy, and fruits such as apples.
The pho is usually topped with fresh coriander and served with vegan fish sauce on the side.
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Bowls of vegan pho with plant-based toppings at an eatery in Hanoi. Photo by VnExpress/Duk Sun |
Topping the list is Iran’s zeytoon parvardeh, an olive-based appetizer made with green olives, pomegranate molasses, walnuts, garlic, and herbs.
It is followed by Lebanon’s hummus, made with mashed chickpeas, tahini, lemon juice, and garlic.
Rounding out the top three is Turkey’s domates çorbasi, a traditional tomato soup.
TasteAtlas says its food rankings are based on reviews from its user community and culinary professionals, and it only verifies the users, filters out biased local ratings, and gives greater weight to expert reviews.
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