3 Vietnamese staples make top Asian side dishes list

A plate of stir-fried morning glory is frequently topped with lots of garlic. Photo by VnExpress/Bui Thuy

Ranked at number 9 is rau muong xao toi or stir fried morning glory.

This household dish features water spinach blanched and then stir-fried with garlic and oyster sauce. The addition of fish sauce in the final seconds of cooking provides the savory aroma that has made it a favorite in both homes and restaurants.

Coming in at number 62 is rau song or herb platter.

Rather than a single recipe, it is a platter of greens, typically featuring lettuce, Thai basil, cilantro, cucumbers, and bean sprouts. These elements provide a contrast to classic Vietnamese noodle dishes like pho and bun cha (grilled pork with vermicelli).

Rounding out the Vietnamese entries at number 77 is quay or fried dough. Inspired by the Chinese youtiao, this snack is made from a fermented dough of flour, leavening agents and salt. When fried, the dough puffs golden with two sticks connected in the center. It is used as an accompaniment to rice porridge and noodle soups.

Fried dough, cut into bite-sized pieces, is used as a topping for porridge in Hanoi. Photo by VnExpress/Khanh Ly

Topping the Asian list is hummus Beiruti, a Lebanese version of hummus, the chickpea-based dip. It is followed by Iran’s Kateh, a one-pot rice dish, and Indonesia’s Perkedel or fried patties made of potato, meat or fish.