Top 12 Must-Try Street Foods Around the World

Currywurst is a beloved German street food that’s so iconic, it inspired an art museum and even a musical. Fans of this dish celebrate its own holiday, Currywurst Day, on September 4th. A staple of German cuisine, Currywurst is often enjoyed as a quick snack or street food, and even as a main dish in Berlin. To prepare Currywurst, the sausage (usually made from pork meat and fat) is grilled to perfection and then topped with a special curry ketchup sauce. The sauce, made from fresh tomatoes or tomato paste combined with curry powder, creates a mouthwatering combination that coats the golden sausage, infusing it with rich aromas and vibrant flavors.

The creation of Currywurst is credited to Herta Heuwer in Berlin in 1949. She mixed tomato sauce and curry powder, which she received from British soldiers, and poured it over grilled pork sausages. Heuwer started selling her creation along the streets, and it soon became popular.

The dish is a perfect balance of savory and satisfying, making it enjoyable for both adults and children alike. Currywurst pairs wonderfully with crispy fries or sliced bread, making it an ideal choice for a quick, fulfilling meal. While the dish is now served in many countries, including the UK, France, and the US, nothing beats enjoying this authentic treat in its hometown of Berlin. If you're ever in Berlin, stop by Konnopke’s Imbiss to try the original Currywurst, often hailed as the birthplace of this iconic dish.

Bánh Mì is an unforgettable Vietnamese sandwich that combines the best of Eastern and Western ingredients. This iconic street food features a crispy French baguette filled with savory ingredients such as grilled pork, meatballs, or cold cuts, along with fresh cucumber, cilantro, carrots, pâté, and a touch of mayonnaise.

When you take a bite of this mouthwatering sandwich, you’ll experience a delightful mix of salty, sweet, sour, and spicy flavors. The best place to enjoy a Bánh Mì is on the bustling streets of Saigon. Despite being a humble and familiar food, Bánh Mì has earned a place in the hearts of food lovers worldwide. It was even ranked first in Huffington Post’s list of 20 must-try street foods.

Bánh Mì is a beloved and affordable snack that has consistently made it onto global lists of the world’s top street foods. Whether in Hanoi or Saigon, you can easily find street vendors offering Bánh Mì with various fillings. For many Vietnamese, it’s an everyday food, but for visitors, it leaves a lasting impression. In fact, the sandwich has gained such fame that international food lovers now call it simply “Bánh Mì” instead of the generic terms like Vietnamese baguette or sandwich. Simple, delicious, and affordable, Bánh Mì has become a must-try for food bloggers and travelers alike.

Tanghulu is a popular street food in China and Taiwan, often sold from old bicycle carts or tricycles that roam the streets. If you're a fan of Chinese period dramas, you’ve likely seen the vivid red, shiny tanghulu skewers featured in many scenes. This sweet treat has become a traditional symbol of Chinese street food. Made from a variety of fruits like strawberries, cherry tomatoes, and hawthorn berries, tanghulu is coated in a hard sugar syrup, similar to candied apples. Other fruits such as oranges, pineapples, kiwis, bananas, and grapes are increasingly popular as well. The bright red tanghulu not only tastes irresistibly sweet but is also believed to bring good luck and ward off misfortune. It is said that eating tanghulu brings happiness and blessings to those who enjoy it. The round, glossy fruit on skewers symbolizes fullness, prosperity, and good fortune.

While tanghulu can be found year-round in China, it is particularly popular during the Chinese New Year celebrations. Many people give tanghulu to children, wishing them health and good luck. Every year, on January 9th, the city of Qingdao celebrates the Tanghulu Festival, a week-long event that attracts both domestic and international tourists. Traditionally made with hawthorn fruit, tanghulu now features a variety of flavors, including golden kumquats, chestnuts, dates, and even strawberries, pineapples, dried grapes, kiwi, and chocolate-coated versions. The traditional red tanghulu is already an eye-catching treat, but modern variations add even more color and appeal.

Being a tropical country, Thailand is home to an array of delicious fruits, which are key ingredients in creating the popular dessert Mango Sticky Rice. This mouthwatering treat consists of perfectly cooked sticky rice paired with ripe, juicy mango slices, topped off with a creamy coconut milk drizzle. The result is a heavenly combination of sweet, creamy, and refreshing flavors that have made Mango Sticky Rice famous not just in Thailand but across the world.

From April to June, during Thailand’s summer season, Mango Sticky Rice is a common dessert. This simple yet incredibly flavorful dish will leave you hooked with the rich coconut milk and perfectly cooked sticky rice, which remains tender without being too soft.

Throughout Bangkok, especially along streets near Siam Paragon Mall and Chatuchak Market, you’ll find vendors selling Mango Sticky Rice from pushcarts. The best and most affordable Mango Sticky Rice can be found along Khao San Road, close to the Royal Palace. This area is bustling with hotels, restaurants, and eateries, making it a great spot for tourists to stay, eat, and explore. Without a doubt, Mango Sticky Rice is a must-try dish on any Bangkok food tour. The sticky rice is cooked to perfection, and when combined with the sweetness of fresh mangoes, it creates a dish that captures the essence of Thai cuisine. Mastering the art of cooking the sticky rice is key to creating a truly delicious Mango Sticky Rice experience.

The Hot Dog is a beloved and iconic snack in the United States. Almost every American enjoys this simple yet satisfying treat, which can be found anywhere across the country – from small towns to major cities, with New York City being a hotspot for Hot Dog lovers. In particular, New York’s bustling streets, especially around Manhattan, are dotted with vendors selling this classic street food at every corner. A typical Hot Dog is served in a soft bun and is usually topped with condiments like ketchup, mustard, pickles, sauerkraut, and finely chopped onions.

Although Hot Dogs are not usually served in upscale restaurants, they are a quintessential street food experience in New York City. Whether you're in the fast-paced financial district, the crowded Times Square, or strolling through the fashionable streets of Soho, you’ll find vendors grilling hot dogs on every block. It’s common to see long lines of tourists, mostly solo, eagerly waiting for their turn to grab a hot dog. Unlike fine dining, where restaurants are often designed for groups, Hot Dogs are the perfect option for those dining alone. It's a simple, affordable, and delicious way to fuel up while exploring the city.

The hot dogs you’ll find sizzling on the grill are often longer than the typical sausages you’re used to. As they cook, the sausages become slightly charred, adding a smoky flavor to the deliciously juicy bite. The grill is often filled with over 20 large sausages on a single skewer, and customers can pick whichever one catches their eye.

Çiğ köfte is often hailed as the world's most flavorful raw meat dish, offering a spicy kick that’s unforgettable. This unique dish is a specialty of Turkey and is also a challenge for spice lovers. If you're planning to try this dish in Istanbul, Turkey, be prepared – it’s extremely spicy.

Çiğ köfte is made from raw meat, typically mixed with fresh herbs like basil, lemon, and cherry tomatoes. The meat is usually served in a long roll, around 10 cm in length, and is accompanied by Turkish flatbread, pomegranate seed oil, salad, and a spicy sauce. You can find this dish at iconic markets like the Grand Bazaar or Spice Bazaar.

Renowned for its bold flavors and the spicy challenge it presents, Çiğ köfte is a popular street food in Turkey that has earned a loyal following among both locals and adventurous travelers.

Moo translates to pig, while Ping means grilling. This is the iconic grilled pork skewer dish from Thailand. A popular street food, it’s made by marinating pork in fish sauce, coriander, and coconut milk, then grilling it over hot charcoal. It can be enjoyed on its own or served with sticky rice. This famous dish can be found throughout Thailand, especially in Bangkok.

Moo Ping (also known as grilled pork skewers) is a street food that delights many visitors to Thailand. Once you try it, you're likely to get hooked, wanting to devour several skewers at once. The pork is traditionally prepared by finely chopping lean and fatty cuts and marinating them with flavorful spices. The special marinade includes not only garlic, sugar, and fish sauce but also a bit of coconut milk to create a rich and fragrant taste. This makes the dish stand out with its unique flavor.

Unlike the small round meatballs commonly found in Saigon, the Thai version is made into flat, rectangular pieces. Grilled on skewers, the sizzling aroma is irresistible. Vendors typically grill the pork beforehand and reheat it when customers order. You can opt for the classic grilled pork or try it with a golden cheese topping. It’s typically served with pickled vegetables, chili sauce, and for an authentic Thai experience, warm coconut sticky rice.

Kimbap originated from a type of Japanese sushi called Makisushi (1910 – 1945). The name is simple: 'kim' refers to dried seaweed, and 'bap' means rice. Thus, Kimbap is rice wrapped in seaweed. It resembles Japan’s Makisushi but is usually larger and thicker, with a variety of fillings. While Makisushi is typically cut into 6 pieces, Kimbap is often sliced into 12 or more pieces.

This dish is incredibly popular and appears in nearly every Korean meal, particularly among students who eat Kimbap often. Why is Kimbap so beloved? There are two main reasons: First, it’s quick and easy to prepare; second, the ingredients are nutritious and well-balanced. The dish contains a variety of vegetables, making up about 70% of each roll, giving it a fresh, light taste that’s not overwhelming. The rice is seasoned with a little salt and sesame oil, giving it a pleasant, nutty aroma that differs from the rice used in Makisushi.

When eaten, Kimbap can be dipped in soy sauce, chili paste, or any other condiment of choice. In Korea, it’s common to take Kimbap on weekend picnics or bring it to the office for lunch—making it a convenient and healthy meal. Kimbap is considered a traditional Korean dish, and the saying “first comes kimchi, second comes Kimbap” is truly reflective of its importance. If you travel to South Korea, don’t miss the opportunity to enjoy this authentic dish!

"You haven’t really been to Mexico until you’ve had a Taco" is a common saying after tasting this delicious dish. Tacos are quite simple to make: The shell is made from corn flour, fried or baked until golden on both sides. The filling consists of meat, vegetables, and a squeeze of lime, topped with sauce before eating. It’s an easy-to-enjoy, no-fuss meal. No need for forks, knives, or spoons—just grab the taco with your hands, take a big bite, and enjoy the burst of flavors—sour, spicy, salty, sweet, fresh, and rich—all at once.

Tacos were first discovered by Europeans during their early explorations, and they spread across South America, Europe, the Middle East, and Asia. Similar to a sandwich, tacos are made with various types of food prepared in different ways, and can be eaten as a snack or appetizer.

Some records show that people living around Mexico’s lakes even made fish tacos. Food stalls selling tacos can be found on almost every corner. Mexicans often enjoy tacos as a light evening snack, known as 'cena,' after dinner. Vendors selling tacos from mobile carts stay open until midnight in large cities. On weekends, nightclubs and discos stay open until dawn, with tacos serving as the perfect late-night bite for partygoers.

Since the early 20th century, many types of tacos became popular in the United States and Canada, appearing in cookbooks as early as 1949. Tacos are now widely sold in fast food chains like Taco Bell, Taco Del Mar, and Mighty Taco, as well as in restaurants like Burger King and Jack in the Box. Even in Mexico, many specialized taco restaurants like Taco Del Mar, Taco Bell, and Mighty Taco have been established.

Takoyaki was first created in 1935. Inspired by the Akashiyaki, this dish began as a local specialty in the Kansai region (Osaka), but it soon spread across Kanto and other areas of Japan. Takoyaki is a unique and appealing snack from Osaka, Japan. The round dough is made from flour, filled with small pieces of octopus, chopped vegetables, pickled ginger, and spring onions, and then cooked in a specialized grill pan with round molds. The finished balls are topped with a rich, special sauce from Japan and mayonnaise. The dish was first sold in Juso, Osaka’s red-light district in the northern city center, where you can still find vendors selling these delicious bites near the train stations.

Takoyaki, also known as grilled octopus balls, is a popular street food in Japan. It’s cooked on a special grill pan that forms round balls, with an outer shell of flour dough and a filling of octopus, vegetables, ginger, and onions. The dish is especially recommended to try in Juso, Osaka’s red-light district, where it originated and is still widely available at street stalls near the train stations.

Unlike many traditional Japanese dishes that are complex and meticulous, Takoyaki is simple and easy to make. However, achieving perfectly round balls requires skillful hands. The key is using a small metal skewer to gently turn the batter until it forms smooth, round balls. This special technique gives the balls a crispy outer layer while keeping the filling hot and flavorful. In Japan, Takoyaki is typically eaten on the street, with vendors selling them at almost every alley in Osaka. On chilly days, there’s nothing better than holding a warm skewer of Takoyaki and enjoying the savory treat while blowing on it to cool it down.

The first people to discover potatoes were the Spanish in the early 15th century. Then, 200 years later, in the late 17th century, the Belgians introduced the first French fries, notably between the cities of Liège and Dinant in southern Belgium. The origin of this snack is believed to have come from frying small fish caught in the Meuse River, but when the river froze in winter, the Belgians adapted the same technique to fry potatoes instead. This marks the beginning of what would become a national dish in Belgium and a long-standing tradition in its cuisine.

For food enthusiasts, French fries are a well-known treat, commonly found at street food stalls. However, few realize that the origins of this popular snack lie in Belgium. If you visit Belgium, you’ll find French fries, locally known as 'frites', served in nearly every restaurant, from upscale venues to casual spots.

Belgian fries have a distinct flavor due to their unique double-frying technique. Fresh potatoes are sliced into uniform strips, rinsed in salt water, and thoroughly drained before being fried. The double fry ensures the fries are extra crispy and delicious. In Vietnam, we are also familiar with French fries, which have recently been reinvented as 'cheese fries,' where the fried potatoes are coated in cheese powder for added richness.

Though it appeared later than Udon, Soba, or Somen, Ramen holds a special place in the hearts of the Japanese as their national noodle dish. Ramen is a famous dish loved by many, and it can be found all over Japan. The noodles are thick and served in a broth made from meat and fish, often topped with sliced pork, dried seaweed, green onions, kamaboko (cured seafood), and corn.

In Tokyo, you can find Ramen at numerous restaurants, especially in the basement levels of Tokyo Station or even at Guchi’s Midnight Ramen in Boston. Ramen noodles are distinct from other types of noodles, made from wheat flour, water, salt, and alkaline water, which gives them their chewy texture. There are various styles of Ramen, but they all share the same basic ingredients and preparation methods.

The key ingredient for making Ramen noodles is alkaline water, which helps to increase their elasticity and gives them their signature yellow color. There are three main types of Ramen: fresh noodles, dry noodles, and instant noodles. The broth for Ramen is made by combining Dashi and Tare. Dashi is a stock made from chicken bones, pork bones, beef bones, dried bonito flakes, kelp, sardines, Shiitake mushrooms, seafood, and onions. Tare is a mixture of seasonings added to the Dashi to flavor the broth, with common varieties including Shio, Shoyu, and Miso. The pork used in Ramen comes in many forms, with three main types: Chashu, Kakuni, and Bacon. Chashu, in particular, is a popular topping and is made by braising pork in soy sauce and mirin, a type of rice wine.