50 of the best street foods in Asia

<strong>Nam khao, Laos: </strong>This dish features crispy, deep-fried rice balls made with a base of red curry paste, coconut flakes and egg. The fried rice is then crumbled up and mixed with sausage, tempura, peanuts, onion, chili and more, and served with fresh lettuce leaves. Click on for photos of 39 more incredible street foods in Asia.

Nam khao, Laos: This dish features crispy, deep-fried rice balls made with a base of red curry paste, coconut flakes and egg. The fried rice is then crumbled up and mixed with sausage, tempura, peanuts, onion, chili and more, and served with fresh lettuce leaves. Click on for photos of 39 more incredible street foods in Asia.

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<strong>Khao jee, Laos:</strong> A grilled sticky rice patty on a stick with a thin egg coating and a light char from the grill, khao jee has a radiant golden hue, a sweet and nutty flavor and a delightfully chewy texture.

Khao jee, Laos: A grilled sticky rice patty on a stick with a thin egg coating and a light char from the grill, khao jee has a radiant golden hue, a sweet and nutty flavor and a delightfully chewy texture.

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<strong>Stinky tofu, Taiwan: </strong>The pungent aroma that stinky tofu (chou dou fu) is known for comes from the fermentation process. Vendors soak bean curd in brine, then let it ferment for long periods of time. It's often dressed up with tasty additions like pickled cabbage, chili sauce or garlic sauce.

Stinky tofu, Taiwan: The pungent aroma that stinky tofu (chou dou fu) is known for comes from the fermentation process. Vendors soak bean curd in brine, then let it ferment for long periods of time. It's often dressed up with tasty additions like pickled cabbage, chili sauce or garlic sauce.

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<strong>Ema datshi, Bhutan: </strong>This spicy stew, meaning "chili and cheese," comes in many variations, though most are served with onion, garlic and red rice.

Ema datshi, Bhutan: This spicy stew, meaning "chili and cheese," comes in many variations, though most are served with onion, garlic and red rice.

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<strong>Khuushuur, Mongolia: </strong>Mongolia's beloved street snack, khuushuur is both hearty and filling. A large, deep-fried meat pastry, it's usually filled with minced mutton or beef, plus onion and garlic.

Khuushuur, Mongolia: Mongolia's beloved street snack, khuushuur is both hearty and filling. A large, deep-fried meat pastry, it's usually filled with minced mutton or beef, plus onion and garlic.

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<strong>Kimbap, South Korea: </strong>These rice rolls wrapped in seaweed sheets are cut into easy-to-devour slices. Hawkers fill them with a wide assortment of ingredients including spinach, lotus root, eggs, cucumbers, bulgogi, crab sticks, pickled daikon radish, kimchi and roasted sesame seeds.

Kimbap, South Korea: These rice rolls wrapped in seaweed sheets are cut into easy-to-devour slices. Hawkers fill them with a wide assortment of ingredients including spinach, lotus root, eggs, cucumbers, bulgogi, crab sticks, pickled daikon radish, kimchi and roasted sesame seeds.

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<strong>Gado gado, Indonesia: </strong>Meaning "mix-mix," gado gado tosses together a garden of vegetables and tasty ingredients in a thick, peanutty sauce. These can often include green beans, cabbage, carrots, bean sprouts, lettuce, tofu, cucumbers, tempeh, potatoes and egg.

Gado gado, Indonesia: Meaning "mix-mix," gado gado tosses together a garden of vegetables and tasty ingredients in a thick, peanutty sauce. These can often include green beans, cabbage, carrots, bean sprouts, lettuce, tofu, cucumbers, tempeh, potatoes and egg.

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<strong>Rojak, Malaysia/Indonesia/Singapore: </strong>This tangy and spicy salad features a mix of fresh fruit like pineapple and mangoes, jicama, bean sprouts, cucumbers, fried tofu, and other additions -- all tossed in a thick, sweet and spicy dressing and a sprinkle of crushed peanuts.

Rojak, Malaysia/Indonesia/Singapore: This tangy and spicy salad features a mix of fresh fruit like pineapple and mangoes, jicama, bean sprouts, cucumbers, fried tofu, and other additions -- all tossed in a thick, sweet and spicy dressing and a sprinkle of crushed peanuts.

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<strong>Takoyaki, Japan: </strong>To make Japan's famous takoyaki (octopus balls), vendors whip up the batter, pour it into a special iron and evenly disperse the fillings (diced octopus, spring onion, tempura flakes). Once ready, a drizzle of Japanese mayonnaise, takoyaki sauce, seaweed flakes and bonito (fish flakes) adds texture and flavor.

Takoyaki, Japan: To make Japan's famous takoyaki (octopus balls), vendors whip up the batter, pour it into a special iron and evenly disperse the fillings (diced octopus, spring onion, tempura flakes). Once ready, a drizzle of Japanese mayonnaise, takoyaki sauce, seaweed flakes and bonito (fish flakes) adds texture and flavor.

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<strong>Mohinga, Myanmar: </strong>The country's de facto national dish, this fish noodle soup combines a beautiful balance of fresh catfish and lemongrass, toasted rice, ginger, garlic and springy rice noodles.

Mohinga, Myanmar: The country's de facto national dish, this fish noodle soup combines a beautiful balance of fresh catfish and lemongrass, toasted rice, ginger, garlic and springy rice noodles.

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<strong>Bun kebab, Pakistan: </strong>Easy to find at roadside stalls all over Karachi and Lahore, these delectable Pakistani burgers often come with a potato-lentil patty, although chicken, mutton, beef and chickpea varieties are also common.

Bun kebab, Pakistan: Easy to find at roadside stalls all over Karachi and Lahore, these delectable Pakistani burgers often come with a potato-lentil patty, although chicken, mutton, beef and chickpea varieties are also common.

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<strong>Getuk, Indonesia:</strong> A delicious, brightly-hued dessert, getuk is normally made with peeled, boiled and mashed cassava mixed with coconut, but variations include yam, potato, banana, taro or even cheese.

Getuk, Indonesia: A delicious, brightly-hued dessert, getuk is normally made with peeled, boiled and mashed cassava mixed with coconut, but variations include yam, potato, banana, taro or even cheese.

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<strong>Fuchka, Bangladesh: </strong>Fuchka is one of the most ubiquitous street foods in Bangladesh. The crispy, hollow spheres commonly come with a filling of mashed potatoes and chickpeas, mixed with freshly chopped onions, cucumber, lime, coriander and green chillies in a chaat masala blend.

Fuchka, Bangladesh: Fuchka is one of the most ubiquitous street foods in Bangladesh. The crispy, hollow spheres commonly come with a filling of mashed potatoes and chickpeas, mixed with freshly chopped onions, cucumber, lime, coriander and green chillies in a chaat masala blend.

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<strong>Rou jia mo, China: </strong>This dense, chewy mo (bun), is stuffed with a mountain of pork belly braised in soy sauce, rock sugar, herbs, plus a dozen or so spices (think cardamom, Sichuan peppercorns, cloves, bay leaf and star anise).

Rou jia mo, China: This dense, chewy mo (bun), is stuffed with a mountain of pork belly braised in soy sauce, rock sugar, herbs, plus a dozen or so spices (think cardamom, Sichuan peppercorns, cloves, bay leaf and star anise).

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<strong>Laping, Tibet, China: </strong>A summer specialty in Tibet, laping (or laphing) is a spicy noodle dish that's served chilled. It features thick, jelly-like noodles made from mung beans and a fiery sauce featuring lots of red pepper.

Laping, Tibet, China: A summer specialty in Tibet, laping (or laphing) is a spicy noodle dish that's served chilled. It features thick, jelly-like noodles made from mung beans and a fiery sauce featuring lots of red pepper.

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<strong>Bubble tea, Taiwan: </strong>Also known as boba or pearl milk tea, this famous Taiwanese export has garnered a worldwide following. The classic recipe calls for rich, silky, shaken green or black tea with sizable black tapioca balls, which require a special straw to drink.

Bubble tea, Taiwan: Also known as boba or pearl milk tea, this famous Taiwanese export has garnered a worldwide following. The classic recipe calls for rich, silky, shaken green or black tea with sizable black tapioca balls, which require a special straw to drink.

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<strong>Banh mi, Vietnam: </strong>Like many foods in this gallery, the ingredients will vary from north to south, east to west. A classic combination includes pork, pickled vegetables, coriander, chili and a healthy smear of pâté sandwiched in a crispy, fluffy baguette.

Banh mi, Vietnam: Like many foods in this gallery, the ingredients will vary from north to south, east to west. A classic combination includes pork, pickled vegetables, coriander, chili and a healthy smear of pâté sandwiched in a crispy, fluffy baguette.

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<strong>Sai krok Isan, Thailand: </strong>These short and plump pork sausages are sour and garlicky. Popular in the country's northeast, they're usually made from pork, sticky rice and garlic, then hung up to ferment and dry.

Sai krok Isan, Thailand: These short and plump pork sausages are sour and garlicky. Popular in the country's northeast, they're usually made from pork, sticky rice and garlic, then hung up to ferment and dry.

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<strong>Lahpet thoke, Myanmar: </strong>This delicious tea leaf salad has an earthy, sour and slightly bitter taste, owing to the star ingredient: fermented or pickled Assam tea leaves. The leaves are mixed with cabbage, tomatoes, beans, roasted nuts, toasted seeds, dried shrimp and fried garlic.

Lahpet thoke, Myanmar: This delicious tea leaf salad has an earthy, sour and slightly bitter taste, owing to the star ingredient: fermented or pickled Assam tea leaves. The leaves are mixed with cabbage, tomatoes, beans, roasted nuts, toasted seeds, dried shrimp and fried garlic.

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<strong>Hoppers, Sri Lanka: </strong>Hoppers are made from fermented rice flour and coconut milk batter cooked like a crêpe in a small wok. Plain hoppers and egg hoppers (a plain hopper with a soft-boiled egg in the middle) typically come with chutney, coconut sambal and often a range of curry dishes.

Hoppers, Sri Lanka: Hoppers are made from fermented rice flour and coconut milk batter cooked like a crêpe in a small wok. Plain hoppers and egg hoppers (a plain hopper with a soft-boiled egg in the middle) typically come with chutney, coconut sambal and often a range of curry dishes.

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<strong>Falooda, Pakistan: </strong>Akin to an ice cream sundae, this milk-based drink is comprised of ice cream or kulfa (a dense, gelato-like ice cream), milk, condensed milk, jelly cubes, noodles, basil seeds and sometimes rose water syrup to achieve a bright, rosy pink hue. A crown of crushed pistachios and dried fruit add more texture.

Falooda, Pakistan: Akin to an ice cream sundae, this milk-based drink is comprised of ice cream or kulfa (a dense, gelato-like ice cream), milk, condensed milk, jelly cubes, noodles, basil seeds and sometimes rose water syrup to achieve a bright, rosy pink hue. A crown of crushed pistachios and dried fruit add more texture.

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<strong>Vada pav, India: </strong>It's hard to go wrong with vada pav -- deep-fried, spiced potatoes with tamarind paste, chili pepper and various chutneys on a fluffy pav (or bun).

Vada pav, India: It's hard to go wrong with vada pav -- deep-fried, spiced potatoes with tamarind paste, chili pepper and various chutneys on a fluffy pav (or bun).

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<strong>Sofuto kurimu, Japan: </strong>Japanese sofuto kurimu (or soft cream, which is akin to soft serve) is made with fresh cream and milk. It has an impossibly silky texture that melts in your mouth.

Sofuto kurimu, Japan: Japanese sofuto kurimu (or soft cream, which is akin to soft serve) is made with fresh cream and milk. It has an impossibly silky texture that melts in your mouth.

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<strong>Lort cha, Cambodia: </strong>Typically prepared in street carts and markets, lort cha features short and squat rice pin noodles tossed with spring onions, Chinese broccoli, crunchy bean sprouts, chives, garlic and beef then topped with a fried egg and a special sauce.

Lort cha, Cambodia: Typically prepared in street carts and markets, lort cha features short and squat rice pin noodles tossed with spring onions, Chinese broccoli, crunchy bean sprouts, chives, garlic and beef then topped with a fried egg and a special sauce.

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<strong>Achcharu, Sri Lanka: </strong>Sweet, sour and spicy pickled fruits and vegetables are seasoned with local spices, chili, turmeric, sugar and salt. The offerings will differ depending on the region and seasons.

Achcharu, Sri Lanka: Sweet, sour and spicy pickled fruits and vegetables are seasoned with local spices, chili, turmeric, sugar and salt. The offerings will differ depending on the region and seasons.

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<strong>Jianbing, China: </strong>Perfect for on-the-go snacking, vendors fry the pancake then fill it with a variety of savory flavors -- think eggs, spring onions, radishes, chili sauce and sausage or chicken.

Jianbing, China: Perfect for on-the-go snacking, vendors fry the pancake then fill it with a variety of savory flavors -- think eggs, spring onions, radishes, chili sauce and sausage or chicken.

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<strong>Tteokbokki, South Korea:</strong> Tteokbokki, meaning "stir-fried rice cakes", are incredibly versatile; the most famous variation stars spicy red chili paste and fish cakes.

Tteokbokki, South Korea: Tteokbokki, meaning "stir-fried rice cakes", are incredibly versatile; the most famous variation stars spicy red chili paste and fish cakes.

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<strong>Nasi lemak, Malaysia: </strong>This treat tantalizes taste buds with a bed of coconut rice topped with salty anchovies, roasted peanuts, boiled eggs, cucumbers and sambal served hot and steamy in a fragrant banana leaf.

Nasi lemak, Malaysia: This treat tantalizes taste buds with a bed of coconut rice topped with salty anchovies, roasted peanuts, boiled eggs, cucumbers and sambal served hot and steamy in a fragrant banana leaf.

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<strong>Chili crab, Singapore: </strong>This iconic dish is messy in all the best ways. After excavating the crab meat, scoop up the rich chili-tomato sauce with buttery fried mantou buns.

Chili crab, Singapore: This iconic dish is messy in all the best ways. After excavating the crab meat, scoop up the rich chili-tomato sauce with buttery fried mantou buns.

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<strong>Xiao long bao, China: </strong>One of the most delicious dishes on Earth, these tiny bite-sized soup dumplings are a Shanghainese specialty. Each delicate, carefully folded parcel contains piping hot broth and a ball of ground pork.

Xiao long bao, China: One of the most delicious dishes on Earth, these tiny bite-sized soup dumplings are a Shanghainese specialty. Each delicate, carefully folded parcel contains piping hot broth and a ball of ground pork.

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<strong>Kuih cincin, Brunei: </strong>Kuih cincin (meaning "ring cakes") makes for a delicious after-dinner treat. This photogenic, cookie-like dessert is easily identifiable thanks to its flower-esque appearance.

Kuih cincin, Brunei: Kuih cincin (meaning "ring cakes") makes for a delicious after-dinner treat. This photogenic, cookie-like dessert is easily identifiable thanks to its flower-esque appearance.

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<strong>Salt & pepper fried chicken, Taiwan: </strong>Coated in sweet potato flour, then double-fried to add crunch and lock in moisture, this street food is easy to eat while wandering through the island's famous night markets.

Salt & pepper fried chicken, Taiwan: Coated in sweet potato flour, then double-fried to add crunch and lock in moisture, this street food is easy to eat while wandering through the island's famous night markets.

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<strong>Jiaozi, China: </strong>Whether steamed, boiled or pan-fried to perfection, these delightful crescent-shaped morsels are most commonly filled with minced pork, ginger, scallions and Chinese cabbage.

Jiaozi, China: Whether steamed, boiled or pan-fried to perfection, these delightful crescent-shaped morsels are most commonly filled with minced pork, ginger, scallions and Chinese cabbage.

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<strong>Halo-halo, Philippines: </strong>A mountain of crushed ice and condensed milk with a rainbow of toppings, halo-halo (also haluhalo, meaning "mixed" in Tagalog) is the perfect antidote to the Philippines' hot and humid summers.

Halo-halo, Philippines: A mountain of crushed ice and condensed milk with a rainbow of toppings, halo-halo (also haluhalo, meaning "mixed" in Tagalog) is the perfect antidote to the Philippines' hot and humid summers.

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<strong>Pho, Vietnam: </strong>This hearty noodle soup is known for its aromatic and nuanced broth, springy rice noodles and tender protein (usually beef or chicken).

Pho, Vietnam: This hearty noodle soup is known for its aromatic and nuanced broth, springy rice noodles and tender protein (usually beef or chicken).

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