50 Iconic Street Foods Across Asia

From steaming bowls of noodle soup to crispy flatbreads and vibrant desserts, Asia offers an incredible array of street food, full of bold flavors and endless variety.

Spanning tropical rainforests, towering mountain ranges, volcanic islands, and bustling megacities, Asia is a region teeming with culinary diversity.

Despite its vast size and variety, there are many common threads. Centuries of migration and trade have led to recipes crossing borders, becoming beloved local specialties far from their original roots.

To honor the region’s rich culinary traditions and passion for food, we’ve put together a list of 50 must-try street foods and beverages from across Asia, arranged alphabetically.

This list is just a glimpse of the incredible food traditions across the region—merely a sampling of the flavors you can experience and where to find them.

Although the Middle East and Central Asia are part of the Asian continent, we’ve excluded these areas from this list. These sub-regions are home to an extensive range of dishes to explore, including these 20 amazing options.

Let’s dive in.

Achcharu, Sri Lanka

Sri Lanka puts a unique twist on pickles with achcharu—an irresistible blend of sweet, sour, and spicy pickled fruits and vegetables that make for the perfect street-food snack.

Packed with local spices, chili, turmeric, sugar, and salt, these pickled treats vary by region and season. You could find Ceylon olives (veralu), wood apple, pineapple, ambarella, mango, jackfruit, or eggplant, depending on where you are.

Asam Laksa, Malaysia

Sometimes, a hearty bowl of soup is all you need to satisfy a craving. Try asam laksa, a beloved local specialty, for a taste of Malaysia.

Thought to have originated on the coast, this tangy, fish-based soup is flavored with tamarind, giving it a refreshing sourness, perfect even on the hottest, most humid mornings.

A typical serving is packed with rice noodles, fresh vegetables, shredded fish, and coriander, usually accompanied by a side of shrimp paste to add an extra kick of flavor.

Banh Mi, Vietnam

While the French may have introduced the baguette to Vietnam, the iconic banh mi is a distinctly Vietnamese creation, with its own unique twist.

As with many street foods, the ingredients of banh mi can vary from region to region—north to south and east to west.

Nonetheless, a classic banh mi typically features a combination of pork, pickled vegetables, fresh coriander, chili, and a generous spread of pâté, all tucked inside a crispy, soft baguette.

Bubble Tea, Taiwan

No visit to Taiwan is complete without trying at least one bubble tea. This beloved Taiwanese drink, also called boba or pearl milk tea, has gained fans all over the globe.

First created in Taiwan in the 1980s, the traditional bubble tea recipe combines smooth, shaken green or black tea with chewy black tapioca pearls, which are sipped through a wide straw.

Today, bubble tea comes in a wide variety of fun flavors—think Oreo, sweet potato, matcha, or kumquat—and many shops allow customers to personalize their drink with adjustments to sugar and ice levels.

Bun Kebab, Pakistan

What could be better than a juicy kebab patty nestled between two golden, seared buns?

A favorite street food in Karachi and Lahore, bun kebabs are often made with a savory potato-lentil patty, though you can also find versions made with chicken, mutton, beef, or chickpeas.

Depending on where you get it, your bun kebab might be topped with red onions, tomatoes, a dollop of raita (spiced yogurt), and a drizzle of tamarind chutney for extra flavor.

Cheong Fun, Hong Kong

Cheong Fun, which translates to 'intestine noodles', is a beloved street food and dim sum classic. Despite the name, the dish contains no intestines—it's simply a nod to its tubular shape.

The dish features delicate, translucent rice rolls that are steamed, folded, and filled with savory ingredients like char siu (Chinese barbecued pork), dried shrimp, beef, or vegetables.

It’s then topped with a variety of sauces – soy, hoisin, peanut, and chili – and finished with a sprinkle of sesame seeds for added flavor.

Chili Crab, Singapore

Today, you can find chili crab in many hawker centers and specialty restaurants, but this iconic dish originally emerged from the streets of 1950s Singapore, where it was first served from a pushcart.

It’s messy, but that’s part of the fun – if you're not getting your hands dirty cracking open those succulent mud crab legs, you're missing out.

Once you've freed the tender crab meat, dip it into the rich, spicy chili-tomato sauce, and don’t forget to scoop up the sauce with some buttery fried mantou buns.

Crab Omelets, Thailand

Once you've tasted a kai jeow pu (Thai crab omelet), you'll wonder why every egg dish isn’t as amazing as this one.

The combination of crab and eggs is unbeatable – add crispy edges, a fluffy interior, and a drizzle of sweet chili sauce, and you’ve got a wok-cooked dish that’s in a league of its own.

Curry fish balls, Hong Kong

Fish balls – bite-sized, pounded fish spheres – are a beloved street snack that captures the essence of Hong Kong’s culinary scene.

A standout variety, curry fish balls, will leave you craving more long after the first taste.

Stewed in a savory blend of curry sauce, garlic, ginger, sugar, and chili, these snacks are packed with a full-bodied, bold flavor.

Relish them on bamboo skewers or served in a cup as you wander through Hong Kong’s lively streets.

Ema datshi, Bhutan

No trip to Bhutan is complete without diving into the country's love for bold, cheesy, spicy, and fresh flavors.

A beloved national dish, ema datshi is a must-try for anyone visiting Bhutan.

This fiery stew, translating to ‘chili and cheese,’ highlights Bhutan’s exceptional local cheese and fresh produce.

Though you’ll find it everywhere, ema datshi never gets old. Its many variations usually feature a spicy kick, paired with onions, garlic, and red rice.

Egg waffles, Hong Kong

Known as gai daan jai, these egg puffs (or eggettes) are the perfect handheld treat, ideal for street food lovers.

Made from a light, mildly sweet batter, these waffles use a special round-cell waffle iron to create their signature puffed, crispy exterior and soft, fluffy center.

The possibilities are endless: enjoy them plain, with fresh fruit, or as a cone filled with ice cream, syrup, and bananas. Some vendors even offer savory versions with salted egg yolk or seaweed.

Falooda, Pakistan

Not only delicious but also visually striking, falooda is the perfect treat to beat the heat during Pakistan’s sweltering summers.

Similar to an ice cream sundae, this milk-based dessert includes ice cream or kulfa (a rich, gelato-like ice cream), milk, condensed milk, jelly cubes, noodles, basil seeds, and sometimes a touch of rose water syrup for a vibrant pink color.

Topped with crushed pistachios and dried fruits, falooda offers a satisfying combination of smooth, crunchy, sweet, and cooling textures.

Fuchka, Bangladesh

Fuchka (a Bangladeshi version of panipuri, also known by names like gol gappa and gupchup in India) is a delightful combination of sweet, sour, and spicy flavors, making it one of Bangladesh’s most popular street foods.

Typically, these crispy spheres are filled with a mix of mashed potatoes and chickpeas, then topped with fresh onions, cucumber, lime, coriander, and green chilies, all dusted with a blend of chaat masala.

Before serving, vendors often sprinkle grated boiled eggs on top as a finishing touch. A small cup of tamarind water is also provided to pour into the crispy shells, amplifying the sweet, tangy, and spicy flavors that dance on your taste buds.

Gado gado, Indonesia

Gado gado, meaning “mix-mix,” is a nutritious and filling dish that combines a variety of fresh vegetables and savory ingredients, all coated in a creamy, peanut sauce.

The ingredients can vary from vendor to vendor, but it often includes green beans, cabbage, carrots, bean sprouts, lettuce, tofu, cucumbers, tempeh, potatoes, a hard-boiled egg, plus rice cakes (lontong) and prawn crackers on the side.

Getuk, Indonesia

This bright and vibrant dessert is impossible to resist, drawing you in with its eye-catching colors and inviting aroma.

Getuk (or gethuk) comes in many variations, made from a variety of ingredients like cassava, yam, potato, banana, taro, or even cheese, often paired with coconut for a sweet, nutty flavor.

Halo-halo, Philippines

A refreshing blend of crushed ice, sweetened condensed milk, and a spectrum of colorful toppings, halo-halo (which means 'mix-mix' in Tagalog) is the ultimate summer treat in the Philippines, offering relief from the intense heat and humidity.

The ingredients can vary by region, but common additions include cubed yam, taro, coconut flakes, tapioca pearls, flan, sweetened beans, plantains, jackfruit, coconut jelly, nuts, sago, cheese, ice cream, ube (purple yam), and even toasted rice.

The diverse textures—crunchy, crispy, chewy, and creamy—come together to create a dessert that truly lives up to its name.

Hoppers, Sri Lanka

Start your day with the irresistible aroma of appa (also known as aapa or appam) in Sri Lanka!

Hailing from southern India over 2,000 years ago, appa, or hoppers, are made from a fermented rice flour and coconut milk batter, cooked like a crêpe in a small wok.

This unique cooking technique gives the hoppers a bowl-like shape—thicker and spongier at the bottom with crispy edges.

Plain hoppers and egg hoppers (a basic hopper with a soft-boiled egg in the center) are typically served with chutney, coconut sambal, and often accompanied by various curry dishes.

Iced coffee, Vietnam

Cà phê, as it’s called in Vietnam, is a versatile coffee enjoyed in many styles – black, with condensed milk, lightly sweetened, or even mixed with coconut milk, served by both street vendors and cafes.

Sit down on a plastic stool, strike up a conversation with locals, or keep exploring with your chilled cà phê in hand.

Jalebi, India

Don’t be surprised if you find yourself waiting for a plate of jalebi, those bright orange funnel cakes dipped in sugary syrup and often infused with saffron.

Best enjoyed straight from the fryer or cooled, these crispy, syrup-soaked swirls of deep-fried fermented batter are a sweet, juicy treat, often accompanied by rabri (a rich condensed milk dish) or curd to balance out the sweetness.

Thanks to their versatility, jalebi makes a perfect breakfast, a delightful pairing with chai, or an irresistible dessert after a meal.

Jianbing, China

Chinese street food vendors have perfected the art of breakfast with this delicious crepe-inspired dish.

Ideal for a quick snack, these vendors fry up a thin pancake and load it with a variety of savory fillings – think eggs, scallions, radishes, chili sauce, and your choice of sausage or chicken.

The highlight? Crispy bao cui, or fried crackers. Originally from northeastern China, jianbing has spread across the country, with regional variations to try in every corner.

Jiaozi, China

Dumpling lovers will appreciate the irresistible jiaozi from China.

Whether steamed, boiled, or pan-fried to crispy perfection, these crescent-shaped dumplings are typically filled with minced pork, ginger, scallions, and Chinese cabbage, though endless variations exist.

Kavaabu, Maldives

In the Maldivian capital of Male, one street food you won’t want to miss is kavaabu (or kavab).

A deep-fried fish fritter, kavaabu boasts a crunchy exterior that encases a flavorful filling of smoked tuna, shredded coconut, peppers, onions, lentils, ginger, rice, and aromatic curry leaves.

Kaya toast, Singapore/Malaysia

Struggling to pick between a sweet or savory breakfast? Kaya toast has you covered: a perfectly toasted sandwich with a delicious, charcoal-kissed exterior, this breakfast favorite is a staple in both Singapore and Malaysia.

What makes it irresistible is the kaya – a fragrant jam made from coconut milk, eggs, sugar, and pandan leaves.

Savor it with soft-boiled eggs for dipping or enjoy it separately with a dash of dark soy sauce. Pair it with a cup of thick kopi (Nanyang coffee) or milk tea to complete this authentic experience.

Kerak telor, Indonesia

Think you know omelets? Think again.

Grilled over charcoal, kerak telor (literally “egg crust”) is a flavorful Betawi dish brimming with texture. It combines duck eggs, sticky rice, shredded coconut, fried shallots, dried shrimp, and a blend of Indonesian spices.

Khao jee, Laos

It may seem simple – a grilled sticky rice patty on a stick – but this popular street food has a surprising depth of flavor.

With its thin egg coating and the light char from the grill, khao jee boasts a golden color, a sweet-nutty taste, and a wonderfully chewy texture.

Interestingly, another delicious street food shares the same name: khao jee pâté, a Lao-style baguette sandwich filled with pork liver pâté, pickled veggies, papaya, and a local chili paste called jeow bong.

Khao soi, Thailand

A beloved classic in Northern Thailand, khao soi is a rich curry noodle soup topped with crispy fried egg noodles – pure comfort in a bowl.

Vendors serve up steaming bowls of thick, creamy coconut broth with a touch of chili, poured over egg noodles, and topped with your choice of chicken legs or beef.

Accompanying this dish, you’ll often find mustard greens, freshly chopped shallots, lime wedges, and a dollop of chili paste.

Khuushuur, Mongolia

When exploring the vast Mongolian steppes, hunger is sure to strike – but no worries, khuushuur, the country’s beloved street snack, is the perfect hearty meal to refuel.

These large, deep-fried meat-filled pastries, typically packed with minced mutton or beef, onions, and garlic, are best enjoyed with a warm cup of traditional Mongolian tea.

Kimbap, South Korea

Kimbap, also known as gimbap, is the perfect portable meal.

Similar to Japan’s makizushi (rolled sushi), these rice rolls wrapped in seaweed are sliced into convenient bite-sized pieces, filled with a mix of savory ingredients.

Common ingredients include spinach, lotus root, eggs, cucumbers, bulgogi, crab sticks, pickled daikon radish, kimchi, and roasted sesame seeds.

Kuih cincin, Brunei

Kuih cincin, or 'ring cakes,' are a popular and delicious dessert in Brunei, often enjoyed after meals.

This visually stunning, cookie-like treat is easy to recognize thanks to its unique flower-shaped design. It combines a sweet, nutty flavor with a delightfully crisp texture.

Kwek kwek, Philippines

When in the Philippines, don’t miss kwek kwek – deep-fried quail eggs coated in a vibrant orange batter made with annatto powder.

The slightly peppery, sweet, and nutty orange powder comes from the prickly fruits of the achiote tree, though some vendors may use orange food coloring to achieve a similar effect.

After being dipped in the vibrant orange batter, the hard-boiled eggs are deep-fried before being served with a tangy and spicy dipping sauce on the side.

Laping, Tibet, China

A refreshing summer dish in Tibet, laping (or laphing) is a spicy cold noodle soup that packs a punch.

The dish bursts with bold flavors and textures, thanks in part to thick, jelly-like mung bean noodles and a fiery sauce made with plenty of red pepper.

Lahpet thoke, Myanmar

Lahpet thoke, or tea leaf salad, offers an earthy, tangy, and slightly bitter flavor profile, thanks to its star ingredient: fermented or pickled Assam tea leaves.

The tea leaves are combined with cabbage, tomatoes, beans, roasted nuts, toasted seeds, dried shrimp, and fried garlic, creating a salad bursting with a variety of textures and aromas.

Lort cha, Cambodia

When it comes to satisfying stir-fried noodles, Cambodia’s lort cha is the ultimate go-to dish.

Often found at street carts and markets, lort cha features thick, short rice noodles stir-fried with spring onions, Chinese broccoli, crunchy bean sprouts, chives, garlic, and beef, all crowned with a fried egg and a special sauce.

A generous helping of Cambodian fermented red chili paste adds heat, and vendors are always ready to adjust the spice level to your liking.

Mohinga, Myanmar

Grab a seat at a bustling street food stall anytime of day and enjoy a hot bowl of mohinga, Myanmar’s iconic fish noodle soup.

This beloved national dish strikes the perfect balance of fresh catfish, lemongrass, toasted rice, ginger, garlic, and chewy rice noodles, all topped with a choice of flavorful garnishes.

Finish your meal with a hard-boiled egg, crispy fried onions, fresh cilantro, and a squeeze of lime for a satisfying, flavorful dish that’s both rich and refreshing.

Momos, Nepal

If you’ve tasted anything from Nepal, chances are it was a delicious serving of momos.

Recipes vary greatly from region to region and from family to family, with no two being exactly alike.

Typically, these delicate dumplings are filled with minced meats such as buffalo, chicken, mutton, yak, or pork, and seasoned with ingredients like cabbage, onions, spring onions, ginger, garlic, tamarind, coriander, and an array of spices.

Nam khao, Laos

Nam khao, a refreshing crispy rice salad, can also be found in Thailand, but it is believed to have originated in the Laotian capital of Vientiane.

This dish is a wonderful medley of flavors and textures, featuring crispy, deep-fried rice balls made with red curry paste, coconut flakes, and egg.

The fried rice is crumbled and combined with sausage, tempura, peanuts, onions, chili, and more, then served alongside fresh lettuce leaves.

Nasi lemak, Malaysia

For those who love Asian cuisine, nasi lemak is a dish that needs no introduction.

This dish is Malaysia's national favorite for a reason: a delectable combination of coconut rice, crunchy anchovies, roasted peanuts, hard-boiled eggs, cucumbers, and sambal, all wrapped in a fragrant banana leaf.

There are many variations, with some vendors adding fried chicken, curry, fish, or fried eggs to the mix.

Pho, Vietnam

Few street foods are as internationally beloved as pho.

On street corners and in cafes, bowls of this savory noodle soup are served, featuring a rich, aromatic broth, tender rice noodles, and a choice of protein, usually beef or chicken.

Typically served with an array of fresh garnishes such as herbs, bean sprouts, lime, chili sauce, and chili slices, allowing you to adjust the flavors of your noodle soup to suit your taste.

Rojak, Malaysia/Indonesia/Singapore

Rojak (or rujak), which originated in Java, Indonesia, has spread widely across Malaysia and Singapore.

This vibrant and zesty salad captures the essence of Southeast Asia, combining a medley of fresh fruits like pineapple and mangoes, crunchy jicama, bean sprouts, cucumbers, fried tofu, and other ingredients. All of this is coated in a thick, sweet, and spicy dressing with the richness of caramel or mole sauce, and topped off with a sprinkle of crushed peanuts.

Roti prata, Southeast Asia

There’s never a wrong time to enjoy a roti prata.

Originating from India, this golden, flaky flatbread is a beloved staple across Singapore, Malaysia, and many parts of Southeast Asia.

Found in abundance at hawker centers, food courts, and eateries, ghee-infused roti prata is delicious on its own or paired with classic dishes like fish or mutton curry. But its versatility knows no bounds, with modern twists such as egg, cheese, ham, chocolate, bananas, ice cream, or even durian filling the crispy folds.

Rou jia mo, China

Imagine a thick, chewy bun (mo) stuffed with tender pork belly braised in soy sauce, rock sugar, herbs, and a complex blend of spices like cardamom, Sichuan peppercorns, cloves, bay leaves, and star anise. That’s the essence of rou jia mo, often referred to as a Chinese hamburger.

This dish’s origins trace back to the Qin dynasty for the bread, followed by the meat in the Zhou dynasty, making it a recipe that has stood the test of centuries.

Sai krok Isan, Thailand

Sai krok isan, a short and plump pork sausage, is a popular street food in northeastern Thailand and beyond.

With a tangy, garlicky flavor, this sausage is typically made with pork, sticky rice, and garlic, before being hung to ferment and dry.

Spices and herbs differ from vendor to vendor, while traditional accompaniments like ginger, chilies, and cabbage complete the ideal dish.

Salt & pepper fried chicken, Taiwan

Taiwan’s street food scene is renowned for its rich flavors and diverse textures, and popcorn chicken, seasoned with salt and pepper, is a shining example.

Coated in sweet potato flour and double-fried for extra crunch, this dish remains juicy and is ideal for snacking on the move at Taiwan’s famous night markets.

Sofuto kurimu, Japan

Japanese sofuto kurimu, a type of soft serve, stands out for its silky smoothness and vast array of flavors.

Crafted from fresh cream and milk, sofuto kurimu boasts a luxurious texture that dissolves effortlessly on your tongue. You can indulge in familiar chocolate and vanilla combinations or explore unique regional flavors like matcha, red bean, or even squid ink.

Stinky tofu, Taiwan

The distinctive smell of stinky tofu (chou dou fu) comes from its fermentation process.

Vendors typically soak bean curd in a brine, allowing it to ferment for varying lengths of time—anywhere from a few hours to several months.

Once fermented, the tofu is cooked in various ways—steamed, fried, grilled, or braised—and served with delicious toppings like pickled cabbage, chili sauce, or garlic sauce.

Takoyaki, Japan's iconic street food, is a must-try for any food lover.

Chewy, salty, and juicy—takoyaki, the famous octopus-filled balls from Osaka, are a beloved snack throughout Japan.

To prepare takoyaki, which means 'roasted octopus,' vendors mix a batter, pour it into a special griddle, and then add diced octopus, spring onions, and tempura flakes to create these savory bites.

To ensure that each takoyaki cooks to perfection and forms a perfect ball, skilled cooks flip them individually using a bamboo skewer. Once cooked, they're topped with a generous drizzle of Japanese mayo, takoyaki sauce, seaweed flakes, and bonito for added texture and flavor.

Tteokbokki, South Korea's beloved stir-fried rice cakes, are a must-try street food.

Rice cakes, humble yet irresistible, are a cherished comfort food in South Korea, and it's easy to understand why they hold such a special place in people's hearts.

Tteokbokki, which translates to 'stir-fried rice cakes,' offers endless variations. While the most famous version features spicy chili paste and fish cakes, you can also enjoy rice cakes served with a milder soy-based sauce, cheese, or in a variety of soups and hot pots.

Vada pav, India’s iconic street food, consists of a deep-fried potato patty served on a soft, fluffy bun.

In Mumbai, the air is filled with the aromatic spices of masala chai and the sizzling sounds of street vendors frying up crispy treats like vada pav.

For a guaranteed hit at any gathering, vada pav is always a great choice – crispy, spiced potatoes paired with tamarind, chili, and chutneys, all nestled inside a soft, fluffy bun.

Xiao long bao, China

There’s nothing quite like the experience of your first xiao long bao, or 'little basket buns.'

Widely regarded as one of the world’s most exquisite dishes, these petite soup dumplings are a prized specialty from Shanghai.

Each perfectly folded dumpling holds a burst of hot broth and a savory filling of ground pork, creating an unforgettable flavor explosion.

Order more than you think you'll need – at least half a dozen extra – because they’re so delicious, they’ll disappear in no time. Pair them with a dipping sauce made of vinegar, soy sauce, and fresh ginger for extra flavor.

Yakitori, Japan

In Japan, small charcoal grills (shichirin) cook up a variety of treats like squid, fish, quail eggs, and mushrooms, but yakitori – skewered grilled chicken – is the standout dish. 'Yaki' means grilled, while 'tori' refers to bird.

And it's not just about wings: typical yakitori menus feature everything from chicken thighs and breasts to kidneys, gizzards, skins, livers, and hearts, all slowly grilled over binchotan charcoal and either salted or glazed with a savory soy-based sauce called 'tare.'