Beef salad ranked 30th. This dish consists of stir-fried beef mixed with lime juice, fish sauce, chili, and different kinds of vegetables such as cucumbers, carrots, tomatoes, green starfruit or green banana, served while the beef is still warm.

Beef salad is served along with shrimp crackers.

At 44th place is nom, a northern-style salad made from grated vegetables like papaya, green mango, and banana flowers. In southern Vietnam, it is called goi. The salad is typically dressed with a combination of fish sauce, water, sugar, and is often served with prawn crackers.

Mixed pho, ranked 45th, is a dry variation of traditional pho, served with beef or chicken and a tangy-sweet dressing instead of broth. Originating from Hanoi, it is often garnished with peanuts, chili, and lime.

Vietnamese chicken salad, ranked 77th, combines shredded chicken, carrots, and cabbage, topped with roasted peanuts and fried shallots. Its flavor comes from a dressing of lime juice, fish sauce, and sugar.

The ranking is based on over 13,000 votes collected by Aug. 15, of which 7,722 were recognized by the system as legitimate, according to TasteAtlas.

A plate of chicken salad with green mangosteen, cabbage and carrot.

At the top of the list, Greek's dakos took first place, described by the magazine as consisting of a dry barley rusk called paximadi that is topped with crumbled myzithra cheese, chopped ripe tomatoes, whole olives, capers, fresh oregano, and a few splashes of olive oil.

China’s smacked cucumber came second.

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