May is Asian Pacific Islander Heritage Month (APIHM), where we celebrate the rich diverse cuisines, cultures, and countries of Asia. As James Beard once said, “Food is our common ground, a universal experience.” In recent trends of Asian cuisine, we’ve accumulated ten items we think you’ll love and where you can try them.
Want to find some local Asian spots in your area?
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Tapioca Crackers (Thailand)
Tapioca Crackers are a gluten-free treat that is generally enjoyed in Southeast Asia. Served with a Naa Tung dipping sauce made up of minced chicken and shrimp, peanuts, and a tamarind-coconut sauce.
Fuchka (India)
Fuchka (pronounced fooch-kuh) is a deep-fried breaded hollow spherical shell filled with a combination of diced potato, onion, peas, chickpeas and topped with a tamarind chutney and shredded egg.
Naem Khao (Laos)
Naem Khao (pronounced nah-em k-ah-ow) is a mixture of crispy deep fried rice with red curry, dried coconut, fermented pork and various herbs. Often garnished with peanuts, scallions, lime juice, shallots, and fish sauce.
Hokkaido Brioche Donut (Japan)
Hokkaido (pronounced ho-ky-do) Brioche Donut is a fluffy and pillowy milk bread donut that is often filled with a yuzu cream. These Japanese treats utilize more eggs and butter to get that light and airy texture.
Xiao Long Bao (China)
Xiao Long Bao (pronounced shao-long-bow) often refers to small dumplings that are steamed in a small bamboo basket. Xiao long baos are traditionally filled with pork and vegetables but have been modernly adapted to incorporate seafoods, and vegetarian fillings. More frequently seen today in restaurants as soup dumplings.
Humba (Philippines)
Humba (pronounced hum-bah) is braised pork belly that is slow-cooked in soy sauce, vinegar, garlic, bay leaves, black peppercorn, and salted black beans. Known for its sweet and sour flavors and can often be seen served with banana blossoms and acidic fruits like pineapple.
Falooda (India)
Falooda (pronounced fah-loo-dah) is a cold dessert traditionally made by mixing rose syrup, sweet basil seeds, vermicelli noodles, milk, and ice cream. Often known as the boba of South Asia, as it is topped with jellies, fruits, nuts, etc. Falooda is the treat of the summer.
Bun Cha Hanoi (Vietnam)
Bun Cha Hanoi (pronounced boon – cha ha-noy) is a vermicelli noodle dish with pork meatballs, pickled vegetables, nuoc cham, and more. This dish is traditionally shared family style with others and more recently became popular again in 2016 after President Obama and celebrity chef Anthony Bourdain dined for an episode of Parts Unknown. You may find various Vietnamese restaurants featuring this noodle dish and call it the “Obama & Bourdain Noodles.”
Jianbing (China)
Jianbing (pronounced gin-bing) is traditionally enjoyed as a breakfast crepe in China. The crepe includes a mixture of wheat, egg, deep fried crackers, a variety of sauces ranging from, sweet, spicy and sour, and chopped scallions. This Chinese favorite is made on a flat hot plate and is spread evenly to make a consistent crepe texture.
Salt and Pepper Popcorn Chicken (Taiwan)
Salt and pepper popcorn chicken is a Taiwanese snack that is often found in local tea cafes. But what makes Taiwanese popcorn chicken different from others? They are known for their aromatic spices and hints of Taiwanese basil. To make it extra crispy, these chicken bites are traditionally oven-baked, shallow pan-fried, or air-fried and topped off with salt and chili pepper flakes before consumption.