#street-food
22 viral recipes tagged #street-food.
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Pad krapow — saltato thai di maiale e basilico santo
Bangkok street stir-fry in five minutes: pounded chili and garlic, minced pork tossed with fish sauce, oyster sauce, sugar, and a final fistful of holy basil. Served over rice with a runny-yolk fried egg.
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Koshari — lenticchie, riso e pasta egiziani
Egypt's beloved street-food national dish: a carb-on-carb marvel of rice, lentils, and macaroni layered with a spiced tomato sauce, a sharp garlic-vinegar daqqa, chickpeas, and a crown of crispy fried onions. Entirely vegan, endlessly comforting.
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Falafel — polpette di ceci
Shatteringly crisp outside, herby and green within: falafel made the right way, from soaked (never cooked) dried chickpeas blitzed with garlic, herbs, and spice, then fried. The Levantine street-food icon, naturally vegan.
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Bánh mì — panino vietnamita
Vietnam's perfect sandwich and a relic of French colonialism reinvented: an airy, crackly baguette spread with pâté and mayo, layered with savory protein, quick-pickled daikon and carrot, cucumber, cilantro, chili, and a dash of Maggi. Crunch, freshness, funk, and heat in one bite.
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Tteokbokki — gnocchi di riso piccanti coreani
Korea's favorite street snack: chewy cylindrical rice cakes simmered in a sweet-and-spicy gochujang sauce with fish cakes and scallion, until the sauce turns thick and glossy. Comforting, fiery, addictive.
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Currywurst — salsiccia al curry di Berlino
Berlin's iconic street snack: a fried pork sausage sliced and drowned in a tangy-sweet curried tomato sauce, dusted with more curry powder. Invented in postwar Berlin, eaten standing up with a little wooden fork and fries.
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Tacos al Pastor — tacos di maiale marinato
Mexico City's most iconic taco: thin slices of pork marinated in dried chillies, achiote and pineapple, traditionally stacked on a vertical trompo and shaved off crisp. This home version uses the oven or grill to get the same sweet-smoky, slightly charred pork, served on warm corn tortillas with pineapple, onion and cilantro.
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Okonomiyaki — frittella salata di Osaka
Osaka's beloved 'grill what you like' pancake: a batter loosened with dashi, packed with shredded cabbage, griddled with pork belly until golden, then lacquered with sweet-savoury okonomiyaki sauce and mayo and finished with dancing bonito flakes and aonori. Crisp outside, soft and cabbage-sweet within.
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Dan Dan Mian — noodles piccanti del Sichuan
Chengdu's famous street noodles: a slick, spicy-numbing sauce of chilli oil, Sichuan pepper, sesame paste and black vinegar pooled in the bottom of the bowl, topped with crisp stir-fried minced pork and savoury preserved mustard greens (ya cai). You toss it all together at the table — fiery, nutty, tingly and utterly addictive.
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Lahmacun — focaccia turca speziata con carne
Turkey's thin, crackly 'pizza': a paper-thin round of dough spread with a vivid topping of minced lamb, tomato, pepper and parsley, baked blistering hot for minutes. You squeeze over lemon, pile on parsley and onion, and roll it up to eat — a street-food staple from Gaziantep to Istanbul.
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Shawarma di pollo — arrosto speziato levantino
The Levant's great spit-roast, made at home: chicken thighs marinated in yogurt, lemon, garlic and a warm spice blend of cumin, coriander, paprika and cinnamon, then roasted and crisped and sliced thin. Tucked into warm flatbread with garlicky toum, pickles and tahini sauce — fast street food with deep flavour.
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Sate Ayam — spiedini di pollo indonesiani con salsa di arachidi
Indonesia's most famous street snack: bite-size chicken threaded onto skewers, marinated in sweet soy and grilled over hot charcoal until smoky and caramelised, then drowned in a rich peanut sauce. Served with kecap manis, fried shallots and a little rice cake — smoky, sweet, savoury and impossible to stop eating.
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Bánh Xèo — crêpe croccanti vietnamite
Vietnam's sizzling crêpe (the name means 'sizzle cake'): a crisp, golden, turmeric-yellow rice-flour pancake made shatteringly thin and filled with pork, prawns and bean sprouts. You tear off pieces, wrap them with herbs and lettuce, and dip in nuoc cham — a hands-on, fresh-and-crunchy feast that's naturally gluten- and dairy-free.
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Takoyaki — polpettine di polpo giapponesi
Osaka's most famous street snack: a savoury batter cooked in a special dimpled pan, each ball hiding a nugget of octopus, then turned with picks into crisp-outside, molten-inside spheres. Brushed with takoyaki sauce and Japanese mayo, showered with aonori and dancing bonito flakes, takoyaki is hot, gooey, theatrical fun — best eaten straight off the griddle (and blown on first).
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Acarajé — frittelle di fagioli dall'occhio di Bahia
The soul of Bahian street food, with roots across the Atlantic in West Africa: fritters of ground black-eyed peas and onion, deep-fried in dendê (red palm oil) until crisp and golden, then split open and stuffed with vatapá, caruru, dried shrimp and a fiery pepper sauce. Sold by the baianas in their white lace on the streets of Salvador, acarajé is sacred to Candomblé and beloved as a snack — crunchy, spicy, and deeply Afro-Brazilian.
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Gyros — pita greca con carne
Greece's favourite fast food: spiced pork (or chicken) marinated, stacked and roasted, then shaved into thin, crisp-edged slices and wrapped in a warm, oil-brushed pita with tzatziki, tomato, red onion and a tangle of fries. At home you skip the vertical spit and pan-roast the marinated meat instead — same garlicky, oregano-scented, smoky-savoury wrap that's eaten on every Greek street corner.
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Lángos — focaccia fritta ungherese
Hungary's irresistible fried street food: a disc of soft yeasted (often potato) dough stretched thin and deep-fried until golden, puffy and crisp, then rubbed with raw garlic and piled high with sour cream and grated cheese. Lángos is the smell of Hungarian markets, festivals and beaches — hot, chewy, garlicky and indulgent, eaten with your hands. From the classic sour-cream-and-cheese to a hundred loaded toppings, it's pure comfort.
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Choripán — panino argentino al chorizo con chimichurri
The undisputed king of Argentine street food and the opening act of every asado: a juicy grilled chorizo, butterflied for maximum char, tucked into crusty bread and slathered with vibrant, garlicky, herby chimichurri. Choripán (chori + pan) is simple, smoky and gloriously messy — the thing everyone eats while the rest of the barbecue is still cooking. The chimichurri is non-negotiable, and the bread should be sturdy enough to soak up all the juices.
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Cong you bing — focaccine cinesi al cipollotto
China's savoury, flaky street snack: an unleavened dough rolled with oil and a blizzard of scallions, then coiled, flattened and pan-fried until shatteringly crisp and golden outside with chewy, layered, oniony insides. The trick to those famous flaky layers is the roll-coil-and-flatten technique that laminates oil through the dough. Cong you bing is quick, cheap and deeply moreish — torn into wedges and dipped in a soy-vinegar sauce, hot from the pan.
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Gözleme — focaccia ripiena turca cotta sulla piastra
The hand-rolled stuffed flatbread of Turkey, a beloved street and village food: a simple dough rolled paper-thin into large rounds, filled with spinach and crumbly white cheese (or spiced minced meat, or potato), folded into a parcel and cooked on a hot griddle (sac) brushed with butter until golden, blistered and crisp at the edges. You see it made by hand at markets and roadside stalls all over Turkey, often by women at a low table. Gözleme is thin, savoury and satisfying, folded and eaten warm — humble, fast and irresistible, especially with a glass of çay.
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Elote (pannocchia messicana di strada)
Elote is Mexico's beloved street-cart snack: corn on the cob charred over open flame, slathered in a tangy mayo-crema, then rolled in salty crumbled cotija, chile powder, and lime. The kernels stay juicy and sweet while the outside picks up smoky blisters that grip the creamy coating. Grilling the corn naked (no husk) is the key move — direct contact with the grates builds the caramelized, lightly charred spots that make real elote taste like the street version.
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Tacos Quesabirria
Quesabirria tacos fold slow-braised, chile-stained beef and molten Oaxaca cheese into corn tortillas that are dipped in the consomé's red fat, then griddled until the edges shatter. A low oven braise with guajillo and ancho chiles builds a deeply savory broth and meat so tender it falls apart, and cooking the tortillas in the skimmed birria fat is what gives these tacos their signature color, crunch, and dunkable richness.
mexicanbeefbraised