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Penang, Bangkok, Singapore, Hanoi, more -- the best street dishes from the best foodie cities
Food is one of the most enjoyable things for travelers in Asia. But do you know where to find its best street dishes?
Now you do, with this collection of best street food from 10 of the top food cities in Asia.
While the nature of mobile street carts and movable market stalls means pinpointing every dish isn’t possible, the listings below indicate roads in each city that are more than likely to have someone selling.
Start your Asian street food journey by clicking on a city on the left.
Vote for your favorite Asian street food here.
First published March 2012, updated February 2013.
Penang, Malaysia
Penang is one of the world's top eating destinations.
Street food--or hawker food, as it's locally known--is the city's big draw.
Penang hawker food reflects the multicultural makeup of the town, which has citizens of Chinese, Malay and Indian descent.
There'sl also a distinct Nyonya cuisine in Penang, the fusion food that has resulted from the intermarriage of Chinese and Malay immigrants.
The streets of Penang are lined with hawker stalls, coffee shops and hawker centers where multiple vendors offer their specialties.
 Penang’s personality in a bowl.
1. Penang assam laksaAssam laksa is so closely associated with the city that it's often called Penang laksa. The fiercely contrasting flavors of this soup -- fishy mackerel, sour tamarind and fiery chili -- come together perfectly in assam laksa.
It's served with chewy white noodles and garnished with fresh mint, shallots, cilantro, cucumbers and sweet pineapple.
You can find assam laksa outside of Penang, of course, but it's never as sour and certainly never as delicious.
Try it at: Cecil Market Food Court, Lebuh Cecil, Penang
 Chinese goes Malaysian.
2. Hokkien meeIt may have its roots in the Fujian province of China, but the Hokkien mee you'll find in Penang is different.
The soup is a fragrant, fatty prawn-and-pork-bone-based broth served with a combination of chewy yellow egg noodles and thin, white rice vermicelli. Topped with hard-boiled egg, small prawns, fish balls, crispy fried shallots and spicy sambal, the dish is a perfect breakfast food.
Try it at: Beach Street (between Magazine Road and Prangin Road Ghaut), Penang
 All together now.
3. Wonton meeYou'll find variations of wanton mee, a dish of Chinese origin, all over Asia, but the one in Penang leaves them in the dust.
Springy egg noodles are served al dente with a sticky sauce made from soy sauce and lard oil, with a spoonful of fiery sambal on the side. It's topped with pieces of leafy green Chinese kale, sliced green onions, pickled green chilies and wontons. The wontons are either boiled or steamed, as you'll find them elsewhere in Malaysia, or fried, in a unique Penang twist.
If you prefer, you can also order wanton mee "wet," meaning the noodles are served in a rich broth.
Try it at: Lebuh Chulia (in front of furniture shop), Penang
 Rich flavor for not-so-rich eaters.
4. Nasi kandarNasi kandar, a dish of Indian Muslim origin that’s now a Penang specialty, used to be peddled by men carrying containers full of rice and curry on poles balanced on their shoulders.
Today it’s most often found in small restaurants that spill out onto the street.
This richly spiced meal features various meat curries and gravy over white rice -- prawn curry is especially popular.
Try it at: Line Clear, Alley next to 177, Jalan Penang, Penang
 Fruit salad, Penang-style.
5. RojakA dish that sounds unappetizing but tastes wonderful, rojak is a fruit salad with pieces of fried crullers and topped with a thick, sweet sauce made of black shrimp paste and crushed peanuts. Sweet pineapple, green mango and papaya, rose apples, jicama, cucumber and guava are tossed in to the dark sauce, which has the consistency of molasses.
The combination of sweet fruit and savory seafood is surprisingly good.
Try it at: Gurney Drive Hawker Center, Persiaran Gurney, Penang
 So tasty, you don’t even need the dipping sauces. But try 'em anyway.
6. Lor bakA Nyonya dish that is a specialty of the Chinese of Penang, lor bak is minced pork that has been marinated in five-spice powder before being wrapped in soft bean curd skin and deep-fried. Lor bak is served with two dipping sauces, a spicy red chili sauce and a gravy thickened with cornstarch and beaten egg called lor.
Try it at: Jalan Johor (near Jalan Dato Keramat), Penang
 More ingredients, more taste. Forget about the more calories.
7. Curry meeSometimes called curry laksa, curry mee is an amazing spicy coconut curry soup with yellow egg noodles and rice vermicelli.
The soup is rich and a bit sweet; it's definitely not for calorie counters. Each bowl has at least a few of the following: chicken, tofu puffs, prawns, pork blood, cockles and cuttlefish. Garnished with fresh mint leaves and a spoonful of peppery sambal paste, curry mee is, at its best, transcendent.
Try it at: Lebuh Cintra between Lebuh Campbell and Lebuh Chulia, Penang
 Even better when served on a banana leaf.
8. Char kway teowA Penang specialty, char kway teow consists of long, flat rice noodles stir-fried in a hot wok with soy sauce, fresh prawns, cockles, scrambled egg, bean sprouts and green onions. The dish is commonly served on a banana leaf and is one of the most popular hawker dishes in town.
Try it at: Pulau Tikus Night Market, Jalan Pasar, Penang
 Taste the adventure. And the ears, tongue and blood.
9. Koay chiapThis fragrant pork and duck soup is flavored with star anise and cinnamon and filled with the parts of the duck and pig that many prefer to avoid: ears, tongue, liver, intestines, blood.
The rice and tapioca noodles, or koay chiap, are handmade and the soup is served with a hard-boiled egg, sliced green onions and spicy chili sauce. Usually served at night, this is a delicious dish that rewards the adventurous.
Try it at: Kimberley Street Duck Koay Chiap, Lebuh Kimberley, Penang
 Beans and corn for dessert? Some might say.
10. Ice kacangThe perfect refreshment on a hot day, ice kacang is a shaved ice dessert topped with red bean, grass jelly, sweet corn and attap chee (palm fruit). Sugar syrups and condensed milk or coconut milk are then poured over the ice to sweeten the dish. A Penang variation on this Malaysian dessert is the punchy addition of shredded nutmeg, a native fruit.
Try it at: Gurney Drive Hawker Center, Persiaran Gurney, Penang
◆ Taipei
One of the best street food cities in Asia, Taipei has streets that teem with vendors serving savory noodle soups, dumplings and steamed buns.
In the evening, night markets open all over the city selling a plethora of clothes and household goods, but their real draw is the food.
Much of Taipei's street food has its roots in mainland China, but the people of Taiwan have put their own spin on the dishes. Flavored with star anise, Taiwanese basil, chilis, pickled vegetables, white pepper and cilantro, the street foods of Taipei might not be strictly native to Taiwan, but they just seem to taste better there.
 Who doesn't love a nice set of oiled buns?
1. Sheng jian baoThese small pork dumplings topped with nutty, toasted sesame seeds are worth waiting for. They hail from Shanghai, where they are commonly eaten for breakfast.
In Taipei you'll find them at night markets being cooked in oiled, shallow pans while people line up -- sometimes 40 deep -- to get the chance to savor them.
Try it at: Linjuang Night Market, Tonghua Street, Taipei
 Smells like sewage; tastes great.
2. Chou doufuFamous around the world for its unmistakable odor, chou doufu, or stinky tofu, is a Taipei night market specialty.
Fermentation gives the tofu its distinctive odor and delicious taste.
Although it's available elsewhere, it's best from street vendors, who usually make it by hand in the traditional (rather than mass-produced) way. It's served deep-fried or grilled and topped with pickled vegetables.
Those new to the dish often find that deep-fried chou doufu is less intimidating and less, well, stinky.
Try it at: Raohe night market, Rahoe Street, Taipei
 Taiwanese vermicelli: slightly gooey, very oystery.
3. Oa misuaA Taiwanese specialty often seen in the night markets, oyster vermicelli, or oa misua, is a soup made from misua, a thin Chinese wheat-flour noodle.
In Taiwan these noodles are steamed until the sugar in the noodles caramelizes and turns the noodle brown. The thick, rich broth is topped with fresh oysters, finely minced garlic and cilantro and a bracing splash of vinegar.
Try it at: Shilin night market, 101 Jihe Road, Taipei
 A burger good enough to make you forget about the fries.
4. Gua baoGua bao is the sort of street food that inspires big name chefs to serve knock-offs at posh restaurants for inflated prices. But this pork belly bun (or "Taiwanese burger," as it's sometimes called) tastes even better on the streets of Taipei.
Braised pork belly is served in a steamed bun with fresh cilantro, pickled mustard greens and pulverized peanuts, creating one of the world’s greatest snacks.
Try it at: Gongguan night market, Luoifu Rd, next to the Gongguan MRT station, Taipei
 Like having a pepper plant in a pie.
5. Hujiao bingBaked in a clay oven, hujiao bing may not look like much, but they’re a deceptively delicious, meaty snack. They're wheat buns (more accurately, pies or pockets) topped with sesame seeds and filled with minced pork, caramelized green onions and lots (and lots) of ground black pepper.
The name translates literally to “black pepper pie.” The baking method gives them a crisp bottom; the contrast with the steaming, savory filling is impossible to resist.
Try it at: Raohe night market, Rahoe Street, Taipei
 Taiwan's signature soup.
6. Niu rou mianA Taiwanese specialty, niu rou mian is a spicy beef soup with hand-pulled noodles.
The aromatic broth has subtle hints of cinnamon and star anise and the beef is cooked until it is ridiculously tender.
Served on the side is a mixture of finely chopped ginger and garlic, chili flakes in oil and tart, pickled mustard greens. The Taiwanese like to sprinkle these spicy pickles on top.
Try it at: LaoPai Niurou La Mian Da Wang, Chongqing Nan Lu Yi Duan 46 Xiang, Taipei
 Soft and silky, like eating melted butter. Well, nothing could be that good -- but this is close.
7. DouhuaA popular Taiwanese dessert made from the softest, silkiest tofu that you can imagine, this dish has its origins in China, where it's a savory snack. But in Taiwan, douhua is a sweet dessert often served with large, chewy boba, or tapioca pearls, and simple sugar syrup.
In winter it's served warm, in the summer, over crushed ice.
Try it at: Shilin night market, 101 Jihe Road, Taipei
 A meatball inside a rice ball wrapped in delicious.
8. Ba wanThey're often called Taiwanese meatballs, but these savory snacks are more like dumplings, with a glutinous outer wrapper stuffed with bamboo shoots, shiitake mushrooms and pork. Sticky, chewy ba wan are served with a sweet and spicy sauce and topped with cilantro.
Ba wan are a traditional Taiwanese snack food considered by many to be the country's national dish and can be found at every night market in Taipei.
Try it at: Shilin night market, 101 Jihe Road, Taipei
 The ultimate scallion recipe.
9. Cong you bingAnother dish with its roots in China, cong you bing is a flaky scallion pancake made with hand-rolled dough. The Chinese rendition of this flatbread is usually thicker and doughier than its Taiwanese counterpart and sometimes stuffed with meat.
In Taipei you’ll find vegetarian versions that are light and fluffy, the result of many thin layers of dough being folded over each other.
Try it at: Shilin night market, 101 Jihe Road, Taipei
 Proof that anything can be made into a sausage.
10. Da chang bao xiao changFound at every night market in town, dachang bao xiao chang is a popular snack. The name literally means "big sausage wrapped around small sausage," and it's served in manner similar to a hot dog.
A sausage casing stuffed with sticky rice acts as the bun -- it's split open and a tender ground-pork sausage is inserted. Topped with garlic and basil, it's also available in different styles flavored with butter, chili or black pepper.
Try it at: Shilin night market, 101 Jihe Road, Taipei
◆ Bangkok
Bangkok is a street food heavyweight; one can eat well in the city without ever setting foot inside a restaurant.
The street food scene in Bangkok is an integral part of the culture and locals know that the cuisine you'll find on the sidewalk is often the tastiest.
Bangkok street food culture is built around the Thai habit of eating many small meals throughout the day.
The sheer variety of street food options in Bangkok can be overwhelming -- from fried noodles to creamy coconut and tropical fruit desserts -- but those who choose to indulge are amply rewarded.
 Despite the name, there¹s nothing "ew" about this dish.
1. Pad see ewFresh rice noodles are stir-fried with Chinese broccoli and dark soy sauce to make pad see ew, a dish that's considered comfort food by many Thais. The wide, flat noodles are added to a protein or two -- in Bangkok it's usually chicken or pork and a fried egg -- and cooked on a sizzling hot wok.
You can try to make this at home, but it will never be as good as what you get on the streets of Bangkok.
Try it at: Ran Guay Jab Jaedang, Ratchawithi Road, Bangkok
 Shredded papaya, chili, som tom ... if only every salad were this exciting.
2. Som tamMany travelers have found themselves unable to leave Thailand due to a serious som tam addiction. The refreshing salad made from unripe green papaya is similar to dishes found in Cambodia and Laos, but the Thai versions, like som tam Thai, a mild, sweeter variation with peanuts, are better known. The combination of sour, sweet, salty and spicy makes for an unbeatable afternoon snack.
Try it at: Sukhumvit 38, Bangkok
 As long as the pork is this good, the tiny stick industry will never suffer.
3. Moo pingOften served with sticky rice, these grilled pork skewers are a fragrant, smoky and inexpensive snack.
Pork that's been marinated with tangy fish sauce and cilantro is brushed with rich, creamy coconut milk while being grilled over hot coals.
You can easily find mu ping vendors by searching for the clouds of garlicky, porky smoke coming from their grills. Moo ping is often served with a spicy chili dipping sauce called jaew.
Try it at: Sukhumvit 38, Bangkok
 Nowadays, most bowls of Thai boat noodles are served on dry land.
4. Boat noodlesGuay teow rhua, a flavorful Thai noodle dish, was traditionally sold by vendors in boats who paddled down Thailand's many canals.
Nowadays, boat noodles are a popular street food in Bangkok, served with morning glory, pork blood, bean sprouts and pieces of pork or beef.
The bowls are cheap and tiny, allowing patrons to order several and try different meat and noodle combinations.
Try it at: Boat noodle alley, Victory Monument, Bangkok
 "Poo" is Thai for "crab," which some Thai English menus sometimes render as "crap." Be not afraid.
5. Khao pad pooIt might not sound exciting, but the fried rice you get in Thailand is a world apart from what you're used to.
Khao pad, or fried rice, is made with fragrant Jasmine rice and the ubiquitous Thai fish sauce. Poo is fresh crab, and crab fried rice is cooked in a sizzling hot wok with a scrambled egg and topped with cilantro and fresh lime. The result is moist, fluffy and delicious.
Try it at: Naay Mong, 539 Thanon Phlapplaachai, Bangkok
 Air-dried pork. Tastes better than it looks.
6. Moo dad diewA dish that is best accompanied by cold beer, moo dad diew is pork that's been marinated in a dark soy sauce with crushed coriander root and fish sauce, then air-dried in the sun until it has a jerky-like texture. Later, it's deep fried and served with a dry-roasted ground chili sauce. The fatty, spicy combination is the perfect Bangkok booze food.
 Think of it as cold spaghetti.
7. Kanom jeenServed at room temperature, this dish of noodles made from fermented rice is the perfect breakfast or refreshing early afternoon snack. The noodles, called kanom jeen, are topped with a curry, or gang.
There are many varieties of curry for kanom jeen, including chicken and fish, all of them appetizing. It's served with crisp fresh vegetables, lightly pickled cucumbers and other pickles and blanched greens.
Try it at: Ko Lun, Thanon Mahanop, Bangkok
 Dessert in a glass.
8. Cha yenYou can find cha yen, or iced tea, in Thai restaurants all over the world, but it always tastes better in Thailand, where it's usually served in a plastic bag with a straw.
Cha yen is strong black tea flavored with star anise and crushed tamarind seeds, which give the drink its unique reddish-orange hue.
The tea is served over ice with sweet condensed milk and topped with a floater of evaporated milk for extra creamy goodness.
Try it at: Or Tor Kor Market, Kamphaeng Phet Road, Bangkok
 So delicious you'd arm wrestle your grandma for the last bite. Well, we'd arm wrestle your grandma for it.
9. Khao niew ma muangIt may not sound like much, but khao niew ma muang is one of the most perfect food combinations in the world.
It's glutinous sticky rice paired with fresh sweet mango and drizzled with rich coconut cream. Widely available in Bangkok when mangoes are in season, khao niew ma muang is sometimes topped with peanuts, toasted sesame seeds or fried salty mung beans.
Try it at: Thonglor Night Market, Sukhumvit Soi 38, Bangkok
 Coconut pudding topped with fried shallots. Sounds crazy, but it works.
10. Khanom krokA simple yet delicious Thai dessert, kanom krok is best described as coconut pudding, made by cooking a mixture of flour batter and coconut cream over a charcoal fire. The snack is often served with crispy fried shallots on top, a tasty contrast to the rich flavor of the coconut.
Try it at: Or Tor Kor Market, Kamphaeng Phet Road, Bangkok
◆ Fukuoka, Japan
Japan is famous for its cuisine, but one city in particular is known for its street food scene. Fukuoka, on the northern shore of Kyushu, has more than 150 open air food stands, called yatai.
Yatai resemble miniature restaurants, except that most fold up shop every night and disappear until the next day.
The food served there is famous for being delicious and affordable.
Yatai open around dusk and offer diners the opportunity to drink sake and shochu with locals and sample Fukuoka's specialties. Yatai can be found all over the city, but many are clustered on the southern end of Nakasu Island and near Tenjin Station.
 Tonkotsu ramen. Like a good sumo wrestler, made from pork bones and fat.
1. Tonkotsu ramenNo two bowls of tonkotsu ramen are alike, which is all the more reason to eat as many as possible.
The richest of all the standard ramen types, tonkotsu ramen has a creamy, whitish broth made from pork bones and fat. Fukuoka is famous for Hakata-style tonkotsu ramen, served with straight, thin noodles, chashu (braised pork belly), red pickled ginger and fresh minced garlic.
Try it at: Daichan, Nakasu Seiryu koen, Nakasu, Hakata-ku, Fukuoka
 Spicy pollack roe, a Fukuoka fave.
2. MentaikoAlthough the dish originated in Korea, Fukuoka is famous for its mentaiko, or spicy pollack roe. Pollack eggs are marinated in chili, sake, konbu and yuzu and you'll find the resulting spicy red eggs in dishes from spaghetti to onigiri (rice balls). Mentaiko can also be eaten by itself or with rice, complemented by a glass of sake.
Try it at: Tsukasa (司), By Haruyoshi bridge, on the side of Nakagawa, Nakasu, Hakata-ku, Fukuoka
 Nothing says Hakata at night better than the sizzle of gyoza in a pan.
3. Hakata gyozaHakata gyoza are crispy on the outside and juicy on the inside, stuffed with cabbage and pork.
They're bite-sized and often eaten as an accompaniment to a bowl of ramen.
A variation, tetsunabe Hakata gyoza, originated in Fukuoka's yatai: the gyoza are served directly in the iron frying pan that they’ve been cooked in, to keep them crisp and warm in the cool night air.
Try it at: Take chan, Adjacent to Haruyoshi bridge, Haruyoshi, Hakata-ku, Fukuoka
 Real men have their yakitori with shio -- tare’s for wimps.
4. YakitoriBite-sized pieces of chicken are skewered and grilled over hot charcoal, either with salt or tare, a sweet soy-and-mirin-based sauce. It's customary to order two skewers at a time, and most yatai will serve skewers of wings, skin and chicken liver in addition to white meat.
Try it at: Hiroya, In front of Nihon Ginko (Bank of Japan), 4-2-1, Tenjin, Chuo-ku, Fukuoka
 Tempura. Deep-fried yet light as air when done right.
5. TempuraIn this famous Japanese dish, seafood and vegetables are battered and deep-fried. The best tempura is light and not greasy, and served with a dipping sauce and grated daikon radish.
A delicious Fukuoka specialty is mentaiko that’s wrapped in a shiso leaf, then deep-fried in tempura batter.
Try it at: Ten'ichi, in front of Fukuoka Diamond building, 1 Tenjin, Chuo-ku, Fukuoka
 Some say it’s offal, but we quite like motsunabe.
6. MotsunabeMotsunabe is a type of Japanese hotpot invented in Fukuoka that is popular throughout the country.
The dish is made from beef or pork offal, cabbage, leeks and chili peppers in a soy or miso broth. When eating motsunabe, diners ask for rice or noodles to be added at the end to soak up the remaining liquid. This steaming hot pot is the perfect dish to eat in cool weather.
Try it at: Chikara, At the intersection in front of Hakata Police Department, Gion-machi, Hakata-ku, Fukuoka
 The piñata of the fish world.
7. Iwashi mentaikoJapanese sardines stuffed with mentaiko, or spicy pollack roe, are grilled over hot charcoal and served with sake. Iwashi mentaiko is a Fukuoka specialty, and the strong, salty flavor when you bite into the sardine bulging with roe makes the dish a perfect accompaniment to a night of drinking.
Try it at: Tsukishan, On Hakata River; Suzaki, Hakata-ku, Fukuoka
 There’s nothing that can’t be improved with a splash of Worcestershire.
8. Yaki-ramenAnother Fukuoka specialty, yaki-ramen was invented by a yatai owner 40 years ago and remains popular today. Ramen noodles are pre-cooked and then stir-fried with vegetables, pork and tonkotsu broth.
Served with Worcestershire sauce, yaki-ramen is a filling dish that, although imitated all over the country, still tastes the best in Fukuoka.
Try it at: Koganechan, Oyafuko-dori Ave. 2-14-13, Tenjin, Chuo-ku, Fukuoka
 Like Christmas with the in-laws, this one's best taken with alcohol.
9. Chicken tsukuneLike many yatai foods, tsukune is a dish best accompanied by alcohol. A combination of minced chicken parts are made into a patty and grilled over charcoal with salt. Chicken tsukune is often served with a raw quail egg or a sweet soy dipping sauce and is a popular after-work snack with salarymen.
Try it at: Tsukasa (司), by Haruyoshi bridge, on the side of Nakagawa, Nakasu, Hakata-ku, Fukuoka
 Bacon maki -- king of pig-based eats.
10. Bacon makiA modern Japanese dish that is meant to complement copious amounts of alcohol, bacon maki comes in many forms, all of them delicious.
Usually it's bacon wrapped around asparagus, okra or green pepper and then grilled and served with mayonnaise or ponzu sauce. Other variations wrap the bacon around prawns, scallops or other types of seafood.
Try it at: Hanayama 1-44-18, Hakozaki, Higashi-ku, Fukuoka
◆ Hanoi
Hanoi and its environs are the birthplace of many quintessential Vietnamese dishes, such as pho and bun cha, and the city is often cited as one of the world's great food capitals.
It's a street eater's paradise, with a plethora of options for those who want to eat like a local. In fact, many swear that the best food in Hanoi is found on the sidewalk, with dishes that often feature fish sauce, lemongrass, chilies, and cilantro and other fresh herbs.
The city, which celebrated its one-thousandth birthday last year, has put those centuries to good use perfecting its curbside nibbles.
Although vendors often cook in small shop fronts, they serve their wares on the sidewalk, on small plastic tables and chairs that can seem woefully inadequate for overgrown foreigners.
 Voted Vietnam’s tastiest pork. By the guy who wrote this caption.
1. Bun chaPossibly the most delicious food available to man, bun cha is the lunch of choice all over Hanoi.
Pork patties and slices of pork belly are grilled over hot coals and served with fish sauce, tangy vinegar, sugar and lime, which, when combined, creates a sort of barbecue soup that is eaten with rice vermicelli and fresh herbs.
Accompanied by deep-fried spring rolls, this calorically rich dish is served with garlic and chilies on the side for an extra kick.
Try it at: Bun Cha, 34 Hang Than, Hanoi
 A true world traveler, born in Hanoi.
2. PhoAs the birthplace of pho, Hanoi is ground zero for the fragrant rice noodle soup served with fresh herbs that has become popular all over the world. It's no surprise, then, that Hanoi's pho is outstanding. Two variations are most popular: pho ga (with chicken) and pho bo (with beef). Pho is traditionally served as a breakfast food, so you'll find pho sellers all over town from before dawn to mid-morning.
Try it at: Pho 112, 112 Van Phuc, Ba Dinh, Hanoi
 Even without the purple shrimp paste (really) it’s delicious.
3. Bun rieu cuaFreshwater crabs flavor this tangy tomato soup that's made with round rice vermicelli and topped with pounded crabmeat, deep-fried tofu and, often, congealed blood. An odoriferous purple shrimp paste is offered on the side -- it tastes delicious.
Chilies and fresh herbs are the finishing touches for a complete one-dish meal.
Try it at: 11 Hang Bac St, Old Quarter, Hanoi
 In Hanoi, where there’s smoke, there’s flavor.
4. Barbecue chickenLy Van Phuc is its official name, but the place is colloquially known as "Chicken Street" in honor of the tasty poultry being barbecued up and down this crowded alley.
Grilled chicken wings and feet, sweet potatoes and bread that's been brushed with honey before being grilled are served with chili sauce and pickled cucumbers in sweet vinegar.
The simple, enticing menu is nearly identical for all the vendors on the street.
Try it at: Pho Ly Van Phuc, Hanoi
 Rib-sticking breakfast to go.
5. Sticky riceIn the morning you'll find the sticky rice vendors out hawking their wares. Sticky rice is a hugely popular carb-rich breakfast food that comes wrapped in a banana leaf. There are dozens of variations on the dish.
One is served with crushed peanuts and sesame salt, another involves white corn and deep-fried shallots.
Try it at: Street Xoi, 6 Hang Bac St, Old Quarter, Hanoi
 So good, they drank it before we could take a picture.
6. Iced coffeeCoffee was brought to Vietnam by the French and is, along with baguettes, one of their lasting culinary legacies. Beans are grown in Vietnam and roasted, often with lard, before being ground and served in single-serving metal filters.
Drinking a cup of cafe nau da, iced coffee with condensed milk, on a busy side street is one of Hanoi's great pleasures.
Try it at: Cafe Nang, So 6 Hang Bac, Hanoi
 Can “rolls” be square? In Hanoi, yes.
7. Nem cua beYou can find many types of excellent spring rolls all over Vietnam, but nem cua be, made with fresh crab meat, are particularly good. Unlike regular spring rolls, they are wrapped into a square shape before being fried.
Nem cua be are a specialty of Hai Phong, a seaside town not far away, but are fantastic in Hanoi as well.
Try it at: Nem Vuong Pho Co, 58 Dao Duy Tu, Old Quarter, Hanoi
 Vietnam’s take on Chinese congee.
8. Chao caToast has nothing on chao ca, so if you're looking for a satisfying breakfast in Hanoi, why not try a steaming bowl of fish porridge?
Like Chinese congee, it's a rice gruel made by cooking down the grains until they are nearly liquid. In Hanoi, it's most often served with green onion, sprigs of dill and slivers of ginger.
Try it at: Doan Xom Chao Ca, 213 Hang Bang, Hanoi
 The city’s “goopiest” snack.
9. Banh cuonBanh cuon is a Northern Vietnamese dish that migrated to Hanoi. Thin steamed rice flour pancakes filled with minced pork and cloud ear mushrooms are served with nuoc cham, a fish-sauce-based dipping sauce, fried shallots and fresh herbs. Slightly goopy in texture, banh cuon are often eaten for breakfast or as an evening pick-me-up.
Try it at: Thanh Van Banh Cuon, 14 Hang Ga, Old Quarter, Hanoi
 Pairs well with rice wine. But you can do it straight.
10. Muc nuongThere's no greater pleasure than drinking on a busy Hanoi sidewalk, and what better to nosh on at while you do than muc nuong? Dried squid is grilled over hot coals before being shredded and served with a spicy sauce. It's a chewy treat that is best washed down with shots of rice wine.
Try it at: Muc Nuong, 36 Hang Bo, Old Quarter, Hanoi
◆ Singapore
The street food scene in Singapore is now less “street food” and more “food court.”
Regulated out of existence years ago, street food vendors moved into government-sanctioned "hawker centers" where they still sell the same dishes.
While this may undermine the cuisine’s credibility as street food, it offers those with delicate stomachs the opportunity to partake -- strict safety and hygiene regulations make Singapore's hawker food some of the safest “street food” around.
Hawker centers offer a blend of inexpensive Malaysian, Indian and Chinese cuisines, which combine to offer a uniquely Singaporean eating experience.
A strong food culture also means that Singaporeans feel passionately about their hawker centers and the dishes found there, keeping standards of tastiness and authenticity high.
 The sloppiest delicacy you’ll ever crave.
1. Chili crabOne of Singapore's signature dishes, chili crab was invented in the 1950s when a Singaporean chef steamed crabs in chili and tomato sauce.
Since then it's become the go-to dish for tourists, but locals flock to it as well.
Toasted buns called mantou are often eaten with chili crab to sop up the sweet tomato gravy, although it's virtually guaranteed that you'll end up with at least some on your shirt. Chili crab has become so popular in the last half century that it's widely considered the Singapore national dish.
Try it at: Mattar Road BBQ Seafood, Old Airport Road Food Center, Block 51 Old Airport Road, Singapore
 Can’t live on bread alone? Add coconut, pandan and coffee.
2. Kaya toastOften called Singapore's national breakfast dish, kaya toast is thinly sliced, crisply toasted bread served with a spread made of eggs, sugar and coconut milk that has been flavored with pandan leaves.
Hinting at a colonial influence, kaya toast is usually enjoyed with tea or strong coffee (called kopi) and soft-boiled eggs.
Try it at: Hylam Brothers, Amoy Food Center, 7 Maxwell Road, Singapore
 Simple, not simplistic.
3. Chicken riceAnother contender for Singapore's national dish, this is sometimes called Hainanese chicken rice due to its Chinese roots. Chicken is steamed or boiled until it is just cooked and still a little bit pink near the bone.
It's served with oily rice that's made with chicken broth and slices of cucumber on the side. Chicken rice's simplicity belies its deliciousness, especially when eaten with chili sauce.
Try it at: Tian Tian Hainanese Chicken Rice, Maxwell Food Center, Corner South Bridge Road and Maxwell Road, Singapore
 Fishy feast.
4. Barbecue stingray sambalA dish with Malaysian roots, stingray (sometimes called skate in the United States) is coated in sambal, a sauce made from fresh chilies, garlic, tamarind, shallots and belacan, a mild fermented fish paste, then wrapped in a banana leaf and grilled.
The dish, also called ikan pari bakar in Malay, is spicy and aromatic.
Try it at: Leng Heng Seafood BBQ, East Coast Lagoon Food Center, East Coast Lagoon Road, Singapore
 Slurp, smile, repeat.
5. Katong laksaNamed for an area of Singapore near the seafront, Katong laksa is the Singaporean take on curry laksa.
With a base of fresh coconut milk and spices ground into a paste, Katong laksa features rice noodles and shrimp and is served with a scoop of sambal and slivers of laksa leaves.
Katong laksa noodles are cut into bite-sized pieces, allowing those who enjoy it to ditch the chopsticks and eat the entire dish with a spoon.
Try it at: 328 Katong Laksa, 216 East Coast Road, Singapore
 It’s bread that goes down like butter.
6. Roti prataIt’s not unique to or even from Singapore, but that doesn't stopped the locals from scarfing roti prata whenever possible.
Roti prata has its roots in Southern India, but you'll find it being eaten all over the city here. One of the joys of eating this richly textured flatbread is watching it being prepared -- flipped repeatedly in the air until tissue thin, then folded over and grilled until it's crispy on the outside and soft on the inside.
Try it at: Prata Saga Sambal Berlada, 665 Buffalo Rd, Tekka Center, Singapore
 Tastes much better than it translates.
7. OtahIt's called Otak-Otak in Malaysian, which means brains, but don't let the mushy consistency scare you.
Otah is a fish paste made from mackerel, chilies and spices, then put into either a coconut or banana leaf and grilled over hot coals.
The result, though it may look slightly disgusting, is a salty, spicy treat.
Try it at: Lee Wee Brothers, Blk 51 Old Airport Road, Old Airport Road Food Center, #01-79, Singapore
 Need an excuse to eat pure lard? Right here.
8. Hokkien meeHokkien mee is a dish you'll find all over Malaysia, but the Singapore version is distinctly different from its Penang and KL counterparts. Singaporean hokkien mee includes both egg and rice noodles that are stir-fried and served dry (as opposed to in a soup) with prawns and sambal paste. What makes Singapore's hokkien mee so delicious is the healthy helping of lard that’s used to prepare every plate.
Try it at: Tiong Bahru Hokkien Prawn Mee, 30 Seng Poh Rd, Tiong Bahru Market & Food Center, #02-50, Singapore
 Peanuts turned delicacy.
9. SatayOne of the first street foods in Singapore -- back when street food was still legal -- satay can be enjoyed across Southeast Asia and at hawker stands all over Singapore.
Satay consists of marinated skewers of meat, grilled and served with a peanut sauce.
Chicken is most common, but you'll also find beef, mutton and tripe. It's best to order 10 at a time, because you won't be able to eat just one.
Try it at: East Coast Lagoon Food Village, 1220 East Coast Parkway, Singapore
 When is a carrot cake not a carrot cake?
10. Chai tao kwayNo, it's not a dessert, and no, there are no carrots in it, but chai tao kway, also known as carrot cake, is nevertheless one of the tastiest dishes that Singapore's hawkers offer.
A mixture of shredded white radish (daikon) and rice flour is stir-fried with egg, garlic and green onions. You can order it white or black -- the black version is darker because it includes sweet soy sauce.
Try it at: Heng Carrot Cake, #01-28 Newton Food Center, 500 Clemenceau Ave, Singapore
◆ Seoul
Seoul is a city that doesn’t exactly embrace its street food -- street carts are illegal and the authorities are trying to get rid of them -- but that doesn’t stop the locals from enjoying every morsel.
Pojangmacha, or street vendors, line busy shopping districts selling sweets and savory snacks. Some operate in the open air, and others have small, portable restaurants that offer shelter from inclement weather.
Pojangmacha literally means "covered wagons," and their tented street food stalls are popular with the after-work crowd.
Later in the evening, pojangmacha serving soju, a Korean spirit made from rice, are the perfect place to drink on the cheap.
The many markets in town also offer places to try a wide variety of inexpensive Korean snacks.
 Paradise on a plate.
1. TteokbokkiThey used to be considered Korean royal court cuisine, but nowadays, tteok, or rice cakes, are found on street corners all over Seoul.
Tteokbokki is a dish made from cylinder-shaped rice cakes called garaetteok. The glutinous rice cakes are cooked with spicy red pepper paste and fish cakes to create this seriously chewy, seriously satisfying dish.
Try it at: Hyojadong Old-Fashioned Tteokbokki, Tongin Market, Tongin-dong, Jongno-gu, Seoul
 Koreans know how to entertain their pancakes.
2. Haemul pajeonThis savory pancake is filled with a combination of seafood: oysters, shrimp, squid, clams.
It's a delicious and filling dish that's often served in restaurants as an appetizer or one of the small side dishes known as banchan.
Eaten at pojangmacha, haemul pajeon taste best when accompanied by copious amounts of alcohol.
Try it at: Gongdeok Market, Gongdeok Station Exit 4, Gongdeok-dong, Mapo-gu, Seoul
 Seoul's streets don't discriminate against vegetarians.
3. Gimbap
The perfect street food, gimbap is tasty and easy to eat on the go. Made from steamed white rice and gim (dried laver seaweed), gimbap can have many possible fillings.
Vegetarians can rejoice as most street foo
By Lina Goldberg 22 February, 2013
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