Nasi Goreng | Indonesia
An ever-popular and versatile recipe, you can encounter the Indonesian fried rice anywhere from humble street food carts to high-end restaurants. The curious combination of savory taste, sweetness, spiciness, and appetizing greasiness make up a distinctive meal that is surprisingly simple to make. Nasi goreng uses Indonesian palm sweet soy, white rice, and whatever ingredients they can think of or are conveniently available — vegetables, egg, chicken, sausage, mutton, stink bean, and many more.
Pad Thai | Thailand
A staple dish in the Thai cuisine, the Thai-style fried noodles is one of the classic delicacies which is served worldwide. An easy and quick preparation, this generic dish is made with wide noodles, eggs, onion, meat, (usually prawn, which is quite famous in Pattaya) as its base. To add an extra crunch to this delicious meal, crunchy bean sprouts are added.
Sinigang | Philippines
Sinigang is a Pinoy classic. A delicious sour broth usually made tangy by tamarind (sometimes kamias), it’s filled with different vegetables and a meat of choice. Popular variants include sinigang na baboy (pork), sinigang na hipon (shrimp), and sinigang na isda (fish).
Tom Yum Goong | Thailand
No visit to Bangkok or Thailand is complete without trying the popular local dish, Tom Yum Goong. Known as the mother of all Thai soups, Tom Yum Goong is a spicy and sour soup cooked with prawn. The soup base was rich and savory, while the seafood were all super fresh.
Fish Amok | Cambodia
Fish Amok is one of the most well-known Cambodian dishes and easily find similar meals in neighboring countries. The addition of slok ngor, a local herb that imparts a subtly bitter flavor, separates the Cambodian version from the pack.
Fish Amok is a fish mousse with fresh coconut milk and kroeung, a type of Khmer curry paste made from lemongrass, turmeric root, garlic, shallots, galangal and fingerroot, or Chinese ginger. At upscale restaurants, fish amok is steamed in a banana leaf, while more local places serve a boiled version that is more like a soupy fish curry than a mousse.
Pho | Vietnam
Pho is a noodle soup that is classically made from rice noodles, fresh herbs, vegetables (cilantro, lime, bean sprouts and chilies) and raw beef that cooks itself in a steaming bone broth. Although the noodles have no flavour on their own, they are absorbent of other flavours, making them flexible and complementary to different types of soups. Top your fragrant bowl of broth with rare beef, braised brisket, beef meatballs or, for the adventurous eaters, chewy strips of beef tendon.