Rau muong xao toi features morning glory (also known as water spinach) blanched and stir-fried with garlic and salt. A splash of fish sauce is added near the end of cooking, and many versions include a touch of oyster sauce for extra depth.

A plate of stir-fried morning glory is frequently topped with lots of garlic.

The dish is typically served hot as the first course in a traditional Vietnamese three-part meal, followed by a boiled or steamed dish and then soup.

Beyond its place in the global rankings, stir-fried morning glory is also rated as one of the best Vietnamese stir-fry and side dishes by TasteAtlas.

At the top of the list is parmigiana from Italy, a baked eggplant dish layered with tomato sauce and cheese.

It is followed by fritto misto, another Italian dish which is a mix of fried seafood, vegetables, or meat.

Another Italian entry, parmigiana alla napoletana (casserole featuring fried eggplant slices), comes next, with sopa tarasca (a bean-based soup) from Mexico and diri ak pwa (rice and beans) from Haiti complete the top five.

The rankings were based on 18,878 user ratings, with 10,667 confirmed as valid by the TasteAtlas system.

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