10 Asian Street Food Recipes You Can Master

What is street food?

Street foods are food and drinks made by vendors and sold on the street or in other public places to be eaten immediately or later without any more processing or cooking. This includes fresh fruits and vegetables that are sold outside of authorized market areas and are meant to be eaten right away. 

Why is it called street food?

The concept of "street foods" refers to a wide range of meals and beverages sold and occasionally prepared in public places, most notably streets. Preparing street food, like fast food, is performed as consumers make their orders. Fast food and other street cuisine are appealing alternatives to home cooking due to their low pricing. Customers place their orders and consume them there or take them home to eat later. Fast food and other street food can be excellent inexpensive alternatives to home cooking.

Asian Cities That Are Known for The Best Street Foods

• Hanoi, Vietnam

In Hanoi, the streets are where you want to dine. Since it's so widely available and inexpensive, it enjoys widespread popularity. Hundreds of excellent, independently owned eateries are among the street vendors.

As far as cuisines go, Vietnamese is up there with the greatest. Pho, the traditional Vietnamese noodle soup, is often regarded as the city's most famous dish. It deserves praise since pho is prepared differently in different parts of Vietnam, and the one served in Hanoi is the best. In addition banh mi, these unassuming sandwiches are also a culinary delight and worth the try!

• Macau, China

Macau is rapidly evolving into a culinary mecca for residents and visitors interested in sampling dishes worldwide. Still, the cherry on top is when you head to the streets of Macau, where you may sample unique dishes like fish balls, Macau-style waffles, or fragrant durian ice cream. These street foods consist of inexpensive, uncomplicated dishes that are must-haves to ease your craving for delights!

• Bangkok, Thailand

One of the first things people learn about Bangkok is that it is home to some of the world's most sumptuous street cuisine. Dishes like papaya salad, fried fish, tom yum, and grilled bananas are on the menu. Locals often head to Victory Monument, Chinatown, or the vendors of Rangnam because of the excellent quality of their food and low costs.

On top of that, many of Thailand's street sellers also provide a variety of regional sweets to satisfy your sweet tooth. Mango Sticky Rice, Coconut Ice Cream, and Meringue-Filled Crepes are all must-tries for Thai desserts.

• Mumbai, India

Street food in Mumbai is a cultural melting pot that never ceases to astonish visitors and natives alike. Street food booths in Mumbai provide some of the most incredible local food, such as the Vada Pav, bhelpuri, panipuri, sevpuri, Bombay sandwich, ragda-pattice, pav bhaji, omlette pav, and kebab. Kulfi and Ice Gola are two of Mumbai's most well-known sweets. These most well-known street treats of Mumbai are definitely a reason to visit the city and feast!

• Fukuoka, Japan

The Nakasu Island riverfront is where you'll find most of Fukuoka's well-known yatai food vendors. A definite must-have is the yakitori (chicken skewers), miso soup, and Hakata ramen, and these are just a few of the many delicious options. These streets are usually packed with people; therefore, when visiting, ensure you don’t miss the thin ramen noodles in a murky pork-based broth, topped with green onions and char siu, which constitute the regional specialty (boiled or roasted pork) -  A food packed with flavors!

10 Asian Street Food Recipes You Can Master

     1. Bak Kwa Chinese Pork Jerky - Sichuan, China

Ingredients:

500 gr ground pork at least 85% lean 15% fat

80 gr sugar

1 tsp fish sauce

1 ½ Tbsp soy sauce

1 tsp sesame oil

1 tsp Chinese five-spice powder

¼ tsp ground white pepper

For Brushing:
1 Tbsp honey

1 tsp water

Marinade the Pork:

1. Choose pork with marbling for marinating. This ensures tender pork jerky.

2. Mix items by hand for 1 minute. The meat should get pasty. Cover and chill overnight, at least 6-8 hours, for maximum taste.

3. Bake at 300 F. (160 C). Transfer pork to an aluminum foil-lined jelly roll pan (a few layers of parchment paper will do too). Place some plastic wrap or parchment paper on top and use your palm to spread the beef roughly. Roll the meat out evenly to cover the pan and to around 3 mm thickness. Not too thin, not too thick. 

Cooking:

1. Bake for 15-20 minutes on the third rack from the top. Pour off baking liquid. If using ground turkey or chicken, bake longer since more liquid is produced.

2. Remove from the oven and carefully flip the meat with a spatula or turner. 

3. After turning, bake for 15 minutes more. If the bak kwa is still pale and looks far different from the expected finished product, do not worry, we're still in the process. 

4. Cut bak kwa using kitchen shears. You may cut it into the size you prefer. Replace aluminum foil or parchment paper on the baking sheet.

Preheat oven:

1. Arrange bak kwa in the pan. Brush bak kwa with honey and water. 

Optional: Brush sesame seeds on bak kwa. Preheat the oven to 425F. (220 C). Bake for another 10-15 minutes, until somewhat crimson and deeper but not burned. Flip and bake for another 10-15 minutes when the color is right.

2. Broiler also works. Broil for 5-10 minutes on high. NEVER leave. Flip and broil until honey is caramelized.
   

Serving and Storage:

1. Cool and store in airtight containers. Bak kwa's tastes grow after 24 hours. Keep at room temperature for three days or refrigerate for one month.

     2. Kluay Tod - Thailand

Ingredients: 

6-7 bananas, traditionally small Asian bananas are used but you can use any other type of bananas.
1/2 cup all-purpose flour (or 1 cup 2 tablespoon cake flour)
1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup shredded coconut

1/2 cup water

Ice

Oil for frying

Procedures:

1. Combine all-purpose flour, baking powder, salt, ice, and water in a large mixing basin—blend ingredients by stirring.

2. Bananas should be peeled, split in half lengthwise, and then dipped in flour.

3. Heat some oil in a small frying pan over medium heat.

4. To make golden-brown bananas, you need to fry them.

5. Scoop bananas out of the oil and place them on paper towels to dry. 

     3. Som Tam Thailand

Ingredients:

2 small garlic cloves (6g)

2 to 3 fresh Thai chiles (2 to 3g total), stemmed 

1 tablespoon (8g) dried shrimp 

2 tablespoons (30g) roasted unsalted peanuts, divided

1 tablespoon plus 2 teaspoons (35g) palm sugar, softened

4 cherry tomatoes (about 2 ounces; 60g), halved

2 long beans (about 30g), ends trimmed, cut crosswise into 2-inch pieces

3 tablespoons (45ml) fresh lime juice from 2 limes

2 tablespoons (30ml) fish sauce

2 cups (6 ounces; 170g) shredded green papaya, from 1 green papaya

Cooked sticky rice, for serving

Procedure:

1. Papaya must first be peeled and seeded before being shredded. Place in a basin for use.

2. Using a mortar and pestle, mash the garlic cloves, add the long beans and tomatoes and pound them several times to release their juices. 

3. Add the chillies and softly smash them so that the heat may be released. 

4. With a separate cup, mix the sugar in the lime juice and fish sauce until the sugar is completely dissolved. 

5. Combine all of the dish's ingredients at this time and toss to combine. 

6. To serve, place the dish in a wide bowl and top with the garnish.

     4. Pork Chop Bun -  Macau

Ingredients:

6 slices boneless pork shoulder or pork loin(about 3/4-inch thick)

1 clove garlic (minced)

1/8 teaspoon five spice powder

½ teaspoon sugar

½ teaspoon salt

1 tablespoon soy sauce

1/4 teaspoon white pepper

1 tablespoon Shaoxing wine

1 teaspoon cornstarch

2 cups corn flakes

1/2 teaspoon black pepper

¼ cup peanut oil, for frying

6 Portuguese rolls

1 onion (sliced)

Procedure:

1. Mix the pork, minced garlic, five spice powders, sugar, salt, soy sauce, white pepper, Shaoxing wine, and cornstarch in a large bowl. Use this mixture to marinate the pork for at least 2 hours or overnight.
2. Put the two cups of plain cornflakes and the black pepper in a food processor and pulse until the ingredients are coarsely ground. Place on a plate. Heat the peanut oil over medium-high heat in a skillet or frying pan made of cast iron.
3. Spread the cornflake crumbs over each pork chop for two to three minutes on each side. Place on a paper towel-lined plate and, if you want, sprinkle it with sea salt.
4. On each roll, put a chop and a good amount of sliced onion. Serve with a beer that is ice cold, and enjoy.

     5. Fresh Spring Rolls - Vietnam

Ingredients:

1 package spring roll rice wrappers, found in the Asian foods section at the grocery store

1 package vermicelli rice noodles 

2 mangos, peeled and sliced into thin strips· 

1 large carrot, peeled and shredded or sliced into thin strips· 

1 large English cucumber, peeled and thinly sliced· 

1 pound small, cooked shrimp, deveined, tails removed, or substitute chicken 

1 bunch fresh mint leaves

1 bunch fresh basil leaves 

1 bunch fresh cilantro

For the peanut sauce:

3/4 cup sweet chili sauce 

1/3 cup peanut butter, smooth or crunchy

1/2 teaspoon low-sodium soy sauce

1/2 teaspoon hoisin sauce

Procedure:

1. Cook vermicelli noodles in boiling water as directed. Then rinse with cold water.

2. Chop vegetables, herbs, and cooked shrimp. The sizes depends on your preference

3. Fill a deep dish with 1 inch of water. Soak one rice wrapper for 10 seconds. 

4. As you remove and place it, it should still feel solid. (It will soften as you add the filling ingredients, but soaking it too long will make it too soft to roll.)

5. On 1/3 of the spring roll nearest to you, layer 1-2 slices of each veggie, a few shrimp, a few leaves of each herb, and a pinch of noodles.
6. Overfill the spring roll. Then fold up the side nearest to you like a burrito to seal the ingredients.

For Peanut Butter:

Blend all peanut sauce ingredients until smooth.

      5. Fresh Spring Rolls - Vietnam

Ingredients:

600 g (21 oz.) shelled cockles/bloody clams, optional
500 g (17 oz.) prawns, steamed and shelled; use the heads to sweeten the stock by liquidizing them with 500ml water
3 to 4 pieces soaked cuttlefish heads
200 g (7 oz.) fried soya bean cubes/ tow pok, halved or quartered
200 g (7 oz.) cooked pig blood, cut into cubes, optional
300 g (10 oz.) shredded, cooked chicken meat
500 g (17 oz.) blanched bean sprouts
600 g (21 oz.) blanched yellow noodles
300 g (10 oz.) blanched vermicelli/rice sticks
1 kg (35 oz.) grated coconut, mixed with 4 liters water and squeezed for the coconut milk to be used as main stock

Seasoning:

4 tbsp salt or to taste
1 1/2 tablespoons rock sugar
1/2 tablespoon MSG, optional
Spices (Finely Ground):
100 g (4 oz.)shallots
25 g (1 oz.) garlic
3 tablespoons coriander seeds
4 tablespoons chili paste
2 tablespoons lemongrass
10 peppercorns
1/2 tablespoon belacan, Malaysian shrimp paste granules

Chili Oil:

110 g (4 oz.) chili paste
25 g (1 oz.) garlic, pounded
175 ml to 200 ml oi

Procedure:

1. Saute the spices in 1/2 cup oil until they smell good. Salt, rock sugar, and 500ml of general santan are added, and the mixture is brought to a low boil until the sugar dissolves. Add the rest of the coconut milk, the tow pok, and the pig's blood if you're using it. When the soup starts to boil, add the prawn stock and seasonings and bring it back to the point where it is just boiling. Take the pot off the heat and use the stock to make soup for the noodles and vermicelli. (If gravy or stock gets lumpy, strain it.
2. To make the chili oil, Cook garlic paste and chili paste in oil until the chili breaks down and the oil rises to the top. (You can use this as a garnish when you serve.)

      7.Tako Tamagoyaki Wrap - Japanese

Ingredients:

3 Egg

0.5 tablespoon mirin

0.5 tablespoon sugar
0.5 tablespoon salt

1 tablespoon pickled red ginger
1 tortilla wrap

Toppings:

cabbage

takoyaki sauce

Japanese Mayonnaise

dried bonito flake

dried green seaweeds

cooking oil

octopus sashimi

Procedure:

1. First, whisk together the eggs, soy sauce, mirin, sugar, and salt in a bowl. Combine everything well.
2. Next, get the square egg pan hot and grease it a little.
3. Then, add a little egg mixture to the pan. Once the egg is almost fully cooked, move it to the side of the pan.
4. Add the octopus and ginger to the pan, and then pour in another egg mixture. When the omelette is almost done, roll it toward you. Put the remaining eggs through the process again.
5. Build the wrap by placing the cabbage in the wrap's center and topping it with tamagoyaki. They are served with mayonnaise, bonito flakes, dried seaweed, and takoyaki sauce.
6. Toasted on both sides, the wrap is ready to be rolled. Bonito flakes and dried seaweeds look great as a finishing touch when you cut the dish into four bite-sized pieces.

      8. Pav Bhaji - India

Ingredients:

for bhaji:

1 tbsp + 1 tbsp butter

3 tomato (finely chopped)

¼ cup peas 

½ capsicum (finely chopped)

2 potato (boiled & mashed)

1 tsp salt

1 tsp + ¼ tsp kashmiri red chilli powder / lal mirch powder

¼ tsp turmeric / haldi

1 tsp + ½ tsp pav bhaji masala

1 tsp + 1 tsp kasuri methi / dry fenugreek leaves

2 tbsp + 1 tbsp coriander leaves (finely chop ped)

1 tsp ginger garlic paste

1 onion (finely chopped)

½ lemon juice

3 drops red food colour (optional)

water to adjust consistency

To Toast Pav:

8 pav/bread rolls

4 tsp butter

½ tsp kashmiri red chilli powder / lal mirch powder

½ tsp pav bhaji masala

4 tsp coriander leaves (finely chopped)

Procedure:

1. Melt one tablespoon of butter in a large kadai and add the veggies. Get it nice and mashed after cooking.
2. Stir in 1 teaspoon of chili powder, 1/4 teaspoon of turmeric, one teaspoon of pav bhaji masala, one teaspoon of Kasuri methi, and two tablespoons of chopped coriander leaves.
3. Melt a tablespoon of butter, then stir in a quarter teaspoon of chili powder, half a teaspoon of pav bhaji masala, and one teaspoon of Kasuri methi.
4. Combine with one onion, 12 a lemon, and 1 tbsp each coriander leaves and ginger-garlic paste. Use a healthy amount of sauteing.
5. Now, stir in three drops of the red food coloring.
6. Prepare by boiling the ingredients for 5 minutes and mashing them to the desired consistency.
7. Combined pav and bhaji are now ready to be served.

      9. Sea Snails in Coconut Milk Recipe (Oc Len Xao Dua) - Vietnam 

Ingredients:

1 lb cone-shaped escargot/mud creepers

2 tablespoons vegetable/coconut oil

1 tablespoon minced garlic

2 tablespoons minced lemongrass (the tender stalk of about 2 fresh lemongrass stalks)

1 14-oz can coconut milk

1/3 cup water

1 teaspoon salt

1 teaspoon sugar

Vietnamese coriander (optional)

Red chili peppers (optional)

Procedure:

1. To remove any grit or sand from new snails, immerse them in salt water for at least 30 minutes before usage. To reduce the snails' suction, carefully remove the cone from their end. 

2. After that, give it a good rinsing and let it drain. When working with frozen sea snails, the ends are often prepared for you.

3. Cooking oil, preferably vegetable, should be heated on medium-high in a pan of suitable size. 

4. Put in some chile peppers, lemongrass, and garlic (optional). When using fresh lemongrass, it is best to trim the rough leafy sections into 2-inch pieces and add them to the pan instead of discarding them. 

5. Add snails to the hot oil as soon as they get aromatic (after about 15 seconds). The aromatics should be added and cooked for about a minute.

6. Blend in some water and coconut milk. Reduce heat and simmer for 5–7 minutes. Adding sugar and salt to taste. Use fresh coriander leaves from Vietnam as a garnish (optional).

      10.Mango Sticky Rice - Thailand

Ingredients:

1 c. glutinous sweet rice

1 1/2 c. water

1 (13.5-oz.) can coconut milk, divided

1/4 tsp. kosher salt

1/4 c. granulated sugar

2 large mangoes, peeled and cubed

Toasted sesame seeds

Procedure:

1. Rinse the rice well using a strainer with a fine mesh. Let the rice and 1 1/2 cups water sit in a medium saucepan for 30 minutes to an hour.
2. Throw in some salt and a cup of coconut milk with your rice while you bring the pot to a boil over high heat. Rice should be done after 10 to 12 minutes of simmering with the top propped up slightly.
3. Take it off the heat and cover it tightly. Sit for 5 minutes.
4. In the meantime, dissolve the sugar in the remaining coconut milk by heating it with the sugar in a separate medium saucepan over medium heat, stirring constantly. Turn off the heat.
5. Arrange mango and rice on a serving plate. Sprinkle some sesame seeds over the rice and then cover it with sauce. Sticky rice is delicious, both hot and cold.

In terms of cultural empowerment, employment growth, and social inclusion, street food culture is crucial to the survival of communities worldwide. Street vendors bring life and color to the city, enriching the environment and the everyday routine. People of all socioeconomic backgrounds find themselves interested in it and on top of that, the underestimated revenue from street food sales helps boost economies in developing nations.

FAQ

1. Isn't it unsafe to consume street food?

There's no reason why street food shouldn't be safe to eat as long as specific hygiene criteria are fulfilled, such as cleanliness, temperature, storage, and product freshness.

2. Can street food be a profitable business?
Since the startup expenses are generally modest and the street food industry is expanding and will continue to develop, starting your own street food business is advantageous.

In addition, you can run a thriving street food business with little expertise, and you don't have to confine yourself to one place since it is a mobile business. You will also be in charge of all business operations.

Tuk Tuk Mart is the best online shop that you should go to if you are looking for fresh ingredients. Cook these street foods now in the comfort of your home and shop at Tuk Tuk Mart!