Travelling encompasses many adventures, and perhaps the most important is food. South East Asia offers myriad culinary escapades, that cater to everyone – from the very tame to the most intrepid traveller. The flavours are very tropical, and seafood and pork forms an important part of the cuisine, but every country has something unique to offer. Here’s a guide of local recipes or produce you shouldn’t miss in each of the great South East Asian countries.
Malaysia: Penang laksa/assam laksa + Nasi lemak
Singapore: Chilli crab + Kaya Toast
Vietnam: Pho + coffee
Thailand: Thai curry + mango and sticky rice
Laos: Laab/Larb + Kaipen
Sometimes “larb,” laab is regarded as the national dish of Laos. Simple but delicious, laab is made of roughly chopped meat blended with toasted rice and fish sauce. No trip to Laos or Northern Thailand is complete without sampling a few different varieties of laab – made from chicken, fish, beef, pork, or even duck. Sticky rice is a huge part of their culture – often the Lao will refer to themselves as “luk khao niaow“, which can be translated as “children or descendants of sticky rice”. Kaipen is a dish made from Mekong River weed that is dried and flattened and may be topped with vegetables, then sprinkled with sesame seeds, and then fried. It’s as thin as rice paper and as crunchy as a light crisp. It’s eaten as a snack on all occasions – from a casual beer with friends to formally toasting at weddings.
Cambodia: Nom banh chok + On som ang
A breakfast food, nom banh chok is usually sold by women carrying the ingredients in baskets hanging from a pole balanced on their shoulders. The noodles are made from fermented rice and topped with aromatic green fish curry. The sight of the women selling this food is as native as it gets. On som ang – grilled roasted bananas – are another simple and delightful street food here. Sweet bananas are encased in sticky rice that has been cooked with coconut milk and palm sugar, then the whole package is roasted inside a banana leaf. The rice caramelises and forms a hard crust while the banana melts inside – a south-east Asian, street-side version of crème brûlée.
Indonesia: Nasi goreng + gado gado + Kopi Luwak
Philippines: Lechon +Taho
While there are many staples that remain common across South East Asia, like sticky rice and the use of a lot of veggies and fruits in their food, what makes this region so special is that each country adds a different spin to them and it has gone on to become an integral part of their cultures.
Was that Yum! Then look out for more such blogs here as we cover more countries and regions in our Bragpacker Food Series.
Bon Appetit!
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