The World’s Most Delicious Broth: Vietnamese Frozen Meat and Pork Skin Soup.

The rankings were determined by aggregating 626,000 user ratings on
Taste Atlas up until August 16. Of these, over 441,000 ratings
were deemed valid.

Among the dishes that made the cut is frozen meat, a traditional
Vietnamese delicacy often savored during the Lunar New Year alongside
pickled onions and hot rice. It secured the 46th spot on the list.

This dish is also a winter favorite, as it was traditionally used as a
food preservation method during the colder months.

Securing the 46th spot, frozen meat is a traditional Vietnamese dish, often enjoyed during the Lunar New Year with pickled onions and hot rice. Photo: Cookbeo.com

To prepare frozen meat, a mixture of pork, pork leg, pork skin,
carrots, mushrooms, and spices is simmered. After cooking, the dish is
cooled until it sets into a jelly-like consistency.

Pork skin soup, ranked 60th, is another notable mention. This soup
features dried pork skin as its primary ingredient. The skin undergoes
a meticulous cleaning process with ginger water and vinegar, followed
by sun-drying and grilling until completely dry.

The soup’s broth is crafted by simmering pork bones, with
additional ingredients such as carrots, onions, shiitake mushrooms,
wood ear mushrooms, and meatballs added later. This dish embodies
warmth and the essence of family reunion.

The top three dishes on the list include Japan’s ramen, Turkey’s
Kuzu şiş grilled lamb, and Thailand’s iconic spicy and sour tom yum
soup.

Established in 2015, Taste Atlas, headquartered in Zagreb, Croatia,
has earned a reputation as a comprehensive map of traditional dishes
from around the globe.

According to Matija Babić, the founder of Taste Atlas, the rankings
for dishes and beverages are carefully curated based on expert
opinions and reviews from culinary critics, ensuring the credibility
of their awards.

Vietnamese Frozen Meat Delicacy

Frozen meat holds a special place in the culinary traditions of
Vietnamese people, especially those residing in the Northern regions,
during winter or on Tet holidays. The cooked meat is placed in a
bowl and then frozen, resulting in a clear and appealing
presentation. To serve, the bowl is simply turned upside down.

Frozen meat is a beloved traditional dish among Vietnamese people, especially those in the Northern regions, during winter or Tet holidays. Photo: Dien may xanh

The frozen meat boasts a tender texture, fresh taste, and impeccable
marinade. Its color is visually appealing, and the aroma is a
delightful blend of savory pork, pepper, and wood ear mushroom. As
this dish is best enjoyed during the cold season, it has become a
staple for Northern families during Tet celebrations.

Canh Bong: Vietnam’s Pork Skin Soup

Canh Bong, a traditional soup with roots in Vietnam, holds a
special place in Hanoi’s culinary culture during the Lunar New Year
(Tet) festivities. The star ingredient of this soup is dried pork
rind, which is meticulously cleaned, washed with ginger juice and
vinegar, sun-dried, and roasted to perfection.

Canh Bong, a traditional soup originating from Vietnam, is especially popular in Hanoi during the Lunar New Year (Tet) celebrations. Photo: Vietnamnet

The dried rind is seasoned with scallions, fish sauce, ginger, and
pepper, then cooked with a variety of vegetables, including
broccoli, carrots, and mushrooms. The soup is served in a bowl, with
the cooked rind floating on top, accompanied by the other
ingredients.

To prepare the soup, start by soaking the dried pig skin in water for
at least 8 hours or a few days in the refrigerator. When ready to
cook, cut the skin into 1-inch pieces and set them aside.

The main ingredient of the soup is dried pork rind, which is cleaned with ginger water and vinegar, sun-dried, and grilled to perfection. Photo: Bep MiNa

Wash and chop your choice of vegetables, such as napa cabbage. Bring
the broth to a boil and add the chopped pork skin and vegetables.
Simmer for 20 minutes, allowing the cabbage and skin to soften. For
quicker-cooking vegetables like bok choy, add them towards the end
of the cooking process.