Asian Food: 10 Must-Try Dishes from 10 Countries

1. Fish Amok, Cambodia

Fish Amok is a traditional Cambodian dish made with fish cooked in a thick, aromatic coconut-based curry mixture. It is commonly seasoned with ingredients such as lemongrass, galangal, turmeric, and kroeung, a traditional Cambodian spice paste. The result is a creamy, fragrant dish with a delicate balance of savory and aromatic flavors.

One traditional preparation involves wrapping the fish and curry mixture in banana leaves before steaming it. Depending on the recipe and restaurant, the dish may be served in a banana-leaf cup, sometimes with a soft, custard-like texture. It is often accompanied by steamed rice and may come with vegetables or fresh herbs.

Fish amok is a popular dish in Cambodia and can be found at restaurants throughout the country. You may also encounter it on menus featuring traditional Khmer cuisine during your travels.

• Travel tip: If you want to explore Cambodian food beyond the most familiar dishes, look for fish amok at a local Khmer restaurant in Phnom Penh or Siem Reap. Ask about the ingredients if you have allergies or dietary restrictions.

2. Stinky Tofu, China

Stinky tofu is a well-known Chinese street food made from tofu that has been fermented in a specially prepared brine. The fermentation process gives it its distinctive, strong smell and complex flavor. Indeed, it’s one of the world’s most smelly foods. Although the aroma can be surprising to first-time visitors, the taste and texture can be quite different from what the smell suggests.

Stinky tofu can be prepared in several ways, including deep-frying, steaming, and braising. Fried versions are especially popular at street stalls and night markets, where they are often served with spicy sauce, pickled vegetables, or other flavorful condiments.

This distinctive food can be found in different parts of China and Taiwan, with local variations in preparation and seasoning. Its strong aroma makes it one of the more adventurous Asian street foods for travelers to try.

• Travel tip: If you’re curious about stinky tofu, consider trying a freshly cooked portion at a busy local night market. Start with a small serving if you’re unsure about the flavor or smell.

3. Nasi Campur, Indonesia

If you are new to Indonesian cuisine, Nasi Campur is an interesting dish to start your culinary journey in the “Land of Thousand Islands“.

The name nasi campur simply means “mixed rice.” A typical plate features a serving of rice surrounded by a variety of side dishes, which may include fish, tofu, eggs, meat skewers, fried tempeh, vegetables, sambal, and sliced cucumbers.

Indonesia is a large and culturally diverse country, so nasi campur varies considerably from one region to another. In Bali, for example, you may encounter versions served with local meats, vegetables, and sambal, while other regions offer their own combinations of proteins, spices, and accompaniments.

This flexibility makes nasi campur one of the most interesting traditional Asian food options for travelers who want to sample several flavors in one meal.

• Travel tip: Look for nasi campur at a local warung, a small Indonesian eatery. You can often choose from the available side dishes, making it easier to discover new flavors and adjust your meal to your preferences. Ask about chili levels if you prefer milder food.

4. Jalebi, India

There are so many tempting dishes to try in India, a vast country whose cuisine varies greatly from region to region. If you’re looking for a sweet treat that is easy to enjoy on the go, jalebi is certainly worth trying.

Jalebi is a popular Indian sweet recognizable by its bright yellow or orange color and its distinctive spiral shape. It is known for its crispy exterior and syrup-soaked sweetness, making it a favorite treat for many people across the country.

To prepare jalebi, a flour-based batter is piped into hot oil in circular, spiral patterns and fried until crisp. The fried spirals are then soaked in sugar syrup, which gives them their characteristic sweetness and glossy appearance. Recipes vary, and some traditional preparations use fermented batter.

Many people think jalebi and funnel cake are the same. Both are made by pouring batter into hot oil, but they differ in their traditional shapes, ingredients, preparation methods, and toppings. Jalebi is typically soaked in syrup, while funnel cake is commonly served with powdered sugar or other toppings.

• Travel tip: Try jalebi fresh from a sweet shop or street vendor when visiting India. It is often enjoyed as a snack or dessert, and tasting it while it’s still warm lets you appreciate its contrast between crispy texture and syrupy sweetness.

5. Okonomiyaki, Japan

Although it may not be as internationally famous as sushi or ramen, Okonomiyaki is one of the beloved Japanese dishes. It is especially associated with Osaka and Hiroshima, where different preparation styles have developed. It is also a popular choice for casual meals with family and friends.

Okonomiyaki is a savory pancake commonly made with flour, cabbage, eggs, and a selection of additional ingredients. Depending on the style and restaurant, the toppings or fillings may include pork, seafood, cheese, and other ingredients. The name is often interpreted as “cooked as you like,” reflecting the dish’s customizable nature.

The pancake is typically cooked on a hot griddle and topped with a special okonomiyaki sauce, Japanese mayonnaise, aonori (dried green seaweed), and katsuobushi (dried, fermented, and smoked bonito flakes).

Osaka-style okonomiyaki generally mixes the ingredients into the batter, while Hiroshima-style okonomiyaki is traditionally assembled in layers and often includes noodles.

• Travel tip: Osaka is a great place to try this savory Japanese specialty. If you have time, compare it with Hiroshima-style okonomiyaki to experience two regional interpretations of the same popular dish.

Read more: Monjayaki vs Okonomiyaki: A Battle of the Japanese Savory Pancakes

6. Gopchang, Korea

Gopchang is a popular Korean dish made from animal intestines, particularly beef or pork intestines, depending on the preparation. It is commonly grilled or cooked in a pan and is known for its rich flavor and distinctive chewy texture. For travelers interested in trying something beyond familiar Korean barbecue dishes, gopchang offers a different culinary experience.

Grilled gopchang is often served with garlic, vegetables, dipping sauces, and other Korean side dishes. The preparation and seasonings vary between restaurants, and some versions are served with vegetables or other ingredients cooked together.

Seoul is a good destination for travelers who want to explore Korean food, including gopchang. The city has many restaurants specializing in grilled meats and offal, and certain neighborhoods, including Gangnam, offer plenty of dining options.

• Travel tip: Choose a restaurant that specializes in gopchang and ask the staff about its preparation if you’re trying it for the first time. Because the dish is made from animal intestines, check the ingredients and cooking method if you have dietary restrictions.

7. Momo, Nepal

Momo is a traditional Nepalese and Tibetan dumpling that has become one of Nepal’s best-known comfort foods. These delicious dumplings are commonly steamed, although fried and other variations are also available. They are widely enjoyed in restaurants and at street food stalls.

The filling can include a variety of ingredients, from vegetables to meat. Vegetarian momos may contain cabbage, onions, and other vegetables seasoned with spices. Non-vegetarian versions often feature minced chicken, buffalo, or other meats, depending on local preferences. The dough is typically made from wheat flour and water.

Momos are commonly served with a dipping sauce known as achar, which may contain tomatoes, chili, garlic, ginger, and spices. Recipes vary, so the sauce can range from tangy and mildly spicy to fiery hot.

For travelers looking to discover traditional food in Nepal, momos are an easy and satisfying introduction to local flavors. They are also widely available in different parts of the country.

• Travel tip: Try momos at a busy local restaurant or street food stall in Kathmandu. Ask whether the filling is vegetarian or meat-based, and check the sauce’s spice level before adding it to your plate.

8. Hot Chili Crab, Singapore

Singapore is renowned for its chili crab, one of the country’s best-known seafood dishes. It combines crab with a rich sauce made with chili, tomato, garlic, and other seasonings. The result is a delicious mixture of sweet, savory, tangy, and mildly spicy flavors, although the heat level varies by restaurant.

The crab is cooked in the sauce until the flavors come together, creating a dish that is both flavorful and satisfying. The sauce is an essential part of the experience, coating the crab and making it perfect for enjoying with steamed rice or fried mantou buns.

Chili crab is popular with both locals and visitors, and it is often shared at the table. Eating it can be a hands-on experience, as you’ll need to crack the shell to reach the meat and may want to use bread to soak up the sauce.

• Travel tip: When visiting Singapore for food, consider ordering chili crab as a shared meal. Check the menu for the crab’s market price and serving size before ordering, as seafood prices can vary. If you prefer a milder dish, ask the restaurant about the sauce’s spice level.

9. Som Tum, Thailand

Thai food is popular around the world for its bold flavors and balance of sweet, sour, salty, and spicy ingredients. If you’re visiting Thailand, especially the northeast, make sure Som tum is on your Asian food list.

Som tum, also known as green papaya salad, is a refreshing dish made with shredded unripe green papaya, tomatoes, long beans, lime juice, chili, fish sauce, and palm sugar. Depending on the recipe, it may also include peanuts and other ingredients.

The ingredients are traditionally pounded together in a mortar, helping release their flavors while keeping the shredded papaya crisp. Different versions of som tum can vary considerably in their seasoning and ingredients, from milder preparations to intensely spicy versions.

This salad is often served with sticky rice and can accompany grilled chicken or other dishes. Its fresh, crunchy texture and lively flavors make it particularly appealing in Thailand’s hot weather.

• Travel tip: If you’re trying som tum at a local restaurant or street food stall, tell the vendor how spicy you would like it. Traditional versions can be very hot, and the seasoning may differ from what you’re accustomed to.

10. Bánh Xèo or Vietnamese Pancake, Vietnam

Vietnamese cuisine offers a wide variety of delicious dishes for visitors to enjoy, from fresh summer rolls and bánh mì to steaming bowls of noodle soup. Among these specialties, Bánh xèo is a dish you shouldn’t miss when exploring Vietnamese food.

Bánh xèo is a crispy Vietnamese pancake typically made from rice flour, water, and turmeric, with regional recipes sometimes incorporating coconut milk. Its golden color and crunchy edges make it especially appealing. Common fillings include thinly sliced pork, shrimp, bean sprouts, and sometimes other ingredients, depending on the region and recipe.

The pancake is cooked in a hot pan until crisp, then folded around its filling. It is usually served with fresh herbs and leafy vegetables, along with a dipping sauce commonly based on fish sauce, lime or another souring ingredient, sugar, garlic, and chili. The exact ingredients and proportions vary by household and region.

One of the most enjoyable parts of eating bánh xèo is combining the crispy pancake with fresh greens and herbs. You can wrap pieces of the pancake in lettuce or other leaves, add herbs, and dip each bite into the sauce for a balance of crunchy, savory, and refreshing flavors.

• Travel tip: Try bánh xèo at a local Vietnamese restaurant or food stall. Different regions in Vietnam will have their own kinds of bánh xèo. Ask the staff how they recommend eating it, as the herbs, dipping sauce, and wrapping method can vary by region.

Read more: Best Vietnam Fruits and Where to Find Them