The Very Best Ways to Devour Street Food Around The World

Posted on February 27, 2020 by Leslie Wu

Part of the joy of discovering new flavours and ingredients comes from the experience: the sights, sounds and smells of your surroundings as you take that perfect bite. Inexpensive and portable, street food can be one of the best ways to suss out a country’s cuisine. Here, we’ve rounded up some of the world’s best, with recipes to match so you can recreate them at home and relive the magic.

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Kimbap (Korea)

Kimbap (or gimbap) may bear a strong resemblance to that perennial favourite, sushi rolls, but these culinary cousins enjoyed throughout Korea are seasoned with sesame oil and stuffed full of cooked ingredients such as pickled vegetables, beef or even ham and cheese. Learn more about the <a href="https://www.foodnetwork.ca/fun-with-food/photos/hottest-food-trends-of-2020/" rel="noopener noreferrer" target="_blank">hottest food trends we're devouring in 2020</a>. Get the recipe for <a href="https://www.foodnetwork.ca/shows/eat-st/recipe/fugu-kimbap/14837/" rel="noopener noreferrer" target="_blank">Kimbap</a>
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Okonomiyaki (Japan)

Hearty okonomiyaki are egg and cabbage-based savoury pancake-style snacks, packed with add-ins ranging from bacon to seafood, and topped with dancing bonito flakes, tonkatsu sauce and a drizzle of mayonnaise. Whether you eat it from a street vendor or one of the tiny restaurants devoted to okonomiyaki in Japan, you’re sure to want another one. Get the recipe for <a href="https://www.foodnetwork.ca/recipe/okonomiyaki-cabbage-bacon-and-seafood-omelet/19974/" rel="noopener noreferrer" target="_blank">Okonomiyaki</a>
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Scotch Egg (U.K.)

Leave it to the Brits to make a moreish version of a hard-boiled egg by wrapping it in sausage meat and bread crumbs, then deep frying the whole creation for an indulgent treat. Find more <a href="https://www.foodnetwork.ca/everyday-cooking/photos/creative-ways-to-cook-eggs/" rel="noopener noreferrer" target="_blank">creative ways to cook eggs</a>. Get the recipe for <a href="https://www.foodnetwork.ca/shows/eat-st/recipe/feisty-jacks-scotch-egg/14982/" rel="noopener noreferrer" target="_blank">Scotch Egg</a>
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Doubles (Trinidad)

A small fried bread (or bara) stuffed with spicy <a href="https://www.foodnetwork.ca/healthy-eating/photos/20-chickpea-recipes-to-make-your-heart-happy/" rel="noopener noreferrer" target="_blank">chickpeas</a>, Trinidadian doubles are a slightly messy but enjoyable portable snack that can be enjoyed any time of day. we've got more <a href="https://www.foodnetwork.ca/everyday-cooking/photos/best-recipes-with-beans/" rel="noopener noreferrer" target="_blank">recipes that will make you rethink canned beans</a>. Get the recipe for <a href="https://www.foodnetwork.ca/recipe/trinidadian-doubles/19830/" rel="noopener noreferrer" target="_blank">Doubles</a>
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Badrijani (Georgia)

Although shown here as a sandwich, a traditional Georgian badrijani is more of an eggplant roll with a walnut paste filling, lush with garlic and spices including a blue fenugreek called utskho suneli (“foreign spice”). We tested these <a href="https://www.foodnetwork.ca/global-eats/blog/trending-international-spices/" rel="noopener noreferrer" target="_blank">six trending spices to see if they're worth the hype</a>. Get the recipe for <a href=" https://www.foodnetwork.ca/shows/eat-st/recipe/badrijani/14822/" rel="noopener noreferrer" target="_blank">Badrijani</a>
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Sabich (Israel)

Sabich, a substantial <a href="https://www.foodnetwork.ca/healthy-eating/photos/high-protein-vegetarian-meals/" rel="noopener noreferrer" target="_blank">vegetarian</a> sandwich eaten as a street food in Israel, cuts the richness of creamy fried eggplant and tahini with tart pickles and vibrant salad – a complex interplay of textures and flavours. Get the recipe for <a href=" https://www.foodnetwork.ca/healthy-eating/blog/sabich-sandwich-israeli-pita/" rel="noopener noreferrer" target="_blank">Sabich</a>
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Currywurst (Germany)

This German hotdog dish, or “poor man’s steak” – sometimes shredded and often topped with a combination of ketchup and curry powder – can be an acquired taste. Sold streetside from vendors in areas of Germany from Frankfurt to Berlin, currywurst is a memorable experience to try at least once.
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Jhal Muri (India)

There are endless variations on this East Indian snack that builds on puffed rice – regional variations in added ingredients can be as diverse as potatoes, coconut or peanuts and a cornucopia of spices. For more inspiration, try these <a href="https://www.foodnetwork.ca/global-eats/photos/indian-recipes-better-than-takeout/" rel="noopener noreferrer" target="_blank">Indian recipes that are even better than takeout</a>. Get the recipe for <a href=" https://www.foodnetwork.ca/shows/eat-st/recipe/jhal-muri/12575/" rel="noopener noreferrer" target="_blank">Jhal Muri</a>
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Halo-Halo (Phillipines)

For a sweet entry into the street food scene, this jumble of textures enjoyed in the Philippines has a little something for everyone: chunks of velvety custard, cold purple yam ice cream, sweet red beans and more. Sip, slurp or chew away as you walk around – there’s a different experience in each bite. Find more <a href="https://www.foodnetwork.ca/global-eats/photos/popular-filipino-dishes-you-need-to-try/#!filipino-mango-float" rel="noopener noreferrer" target="_blank">popular Filipino dishes to try at home</a>. Get the recipe for <a href=" https://www.foodnetwork.ca/recipe/halo-halo/20495/" rel="noopener noreferrer" target="_blank">Halo Halo</a>
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Arepa (Venezuela and Colombia)

This tasty cross between a flatbread and a small cake is made with corn flour. With a crispy crust and a variety of fillings, arepas are enjoyed in many countries throughout South America, including Venezuela and Colombia. Regional differences can include fillings such as hard-boiled eggs, seafood, cheese or even nothing at all, as part of a simple breakfast. Check out these <a href="https://www.foodnetwork.ca/healthy-eating/photos/healthy-people-eat-for-breakfast/" rel="noopener noreferrer" target="_blank">things healthy people eat for breakfast</a>. Get the recipe for <a href=" https://www.foodnetwork.ca/recipe/gambas-arepa/13468/" rel="noopener noreferrer" target="_blank">Gambas Arepa</a>
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Bitterballen (The Netherlands)

Deep-fried croquettes studded with a variety of ingredients (often meat) bitterballen are a crunchy delight. It’s often consumed in the Netherlands as an afternoon or late night snack, typically with local beer or jenever, a Dutch malt-based juniper-flavoured beverage somewhat reminiscent of gin.
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Banh Mi (Vietnam)

A history of French colonialism left a legacy of baguettes in Vietnamese cuisine, where the banh mi blends pate and sliced meats (or in this version, meatballs) and pickled vegetables for a combination of cultures and palates. Get the recipe for <a href=" https://www.foodnetwork.ca/recipe/meatball-banh-mi-sandwich/15164/" rel="noopener noreferrer" target="_blank">Banh Mi</a>
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Crepes (France)

Although they're often relegated to the dessert menu in North America, crepes are the perfect envelope for a variety of savoury fillings and easy to eat as you traipse through the arrondissements in Paris. Get the recipe for <a href=" https://www.foodnetwork.ca/recipe/asparagus-crepe/14937/" rel="noopener noreferrer" target="_blank">Asparagus Crepe</a>
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Mofongo (Puerto Rico)

With a culinary lineage that includes influences from Puerto Rico, the Dominican Republic and West and Central Africa, this fried and mashed plantain-based dish is a rich and comforting experience. Get the recipe for <a href=" https://www.foodnetwork.ca/shows/eat-st/recipe/the-shrimp-mofongo/12593/" rel="noopener noreferrer" target="_blank">Mofongo</a>
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Soup Dumplings (China)

There’s a trick to eating these <a href="https://www.foodnetwork.ca/comfort-food/photos/dumplings-around-world/#!wonton-soup" rel="noopener noreferrer" target="_blank">dumplings</a> so that you consume rather than costume yourself with the liquid filling: place it into a spoon and take a small bite or poke a small hole in the steaming hot dumpling to cool it down first. Although the origin stories are varied, Xiao Long Bao are enjoyed in many areas of China, including Shanghai.
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