Top 10 Street foods around the world and how to make them at home!

In this deep dive into street foods we embark on a tantalizing journey across the globe, where every corner of the world serves up a unique and delightful array of street foods, each telling its own savory story. Street food, a universal language of flavor, offers a glimpse into the heart of a culture’s culinary traditions. From bustling night markets in Asia to the vibrant food trucks of the Americas, our curated list of the ‘Top 10 Best Street Foods Around the World’ promises a gastronomic adventure like no other. These are not just meals; they are a journey through history, tradition, and the incredible diversity of global cuisines. Get ready to indulge your taste buds and discover why these street foods have captured the hearts (and stomachs) of locals and travelers alike!

Mexican Tacos al pastor

Tacos al Pastor, a culinary gem from Mexico, is a perfect illustration of how food can be a fusion of different cultures. The dish reflects a beautiful blend of Middle Eastern and Mexican culinary traditions. Originating from the Lebanese immigrants who brought the shawarma technique to Mexico, it was adapted using local ingredients and cooking styles.

This mouth-watering street food features thinly sliced, marinated pork that’s typically seasoned with a combination of dried chilies, spices, and pineapple, then stacked onto a vertical rotisserie (trompo). As it cooks, the outer layers are shaved off and served on small corn tortillas. The key to its distinctive taste lies in the marinade and the way the meat is cooked, crisping at the edges while remaining succulent inside.

Topped with fresh onion, coriander, and occasionally a slice of pineapple, Tacos al Pastor are often accompanied by a squeeze of lime juice and salsa for an extra kick. This dish is not only a favorite in Mexico but has also gained popularity worldwide, cherished for its rich flavors and its ability to encapsulate the fusion of different culinary worlds.

Tacos al pastor recipe

Making Tacos al Pastor at home is a delightful way to bring the flavors of Mexico to your kitchen. While the traditional method uses a vertical rotisserie, this recipe is adapted for home cooking:


For the Marinade:

  • 3 guajillo chilies, deseeded and hydrated
  • 2 ancho chilies, deseeded and hydrated
  • 3 cloves garlic
  • 1/4 cup white vinegar
  • 1/2 cup pineapple juice
  • 1 tablespoon achiote paste (for color and flavor)
  • 1 teaspoon cumin
  • 1 teaspoon oregano (preferably Mexican)
  • Salt to taste

For the Tacos:

  • 2 lbs pork shoulder, thinly sliced
  • 1 small pineapple, peeled, cored, and cut into half-inch slices
  • Corn tortillas
  • 1 medium onion, finely chopped
  • Fresh cilantro, chopped
  • Lime wedges
  • Optional: additional salsa or hot sauce


  1. Prepare the Marinade:
  • Blend the hydrated chilies, garlic, vinegar, pineapple juice, achiote paste, cumin, oregano, and salt until smooth.
  1. Marinate the Pork:
  • Place the thinly sliced pork in a large bowl or ziplock bag.
  • Pour the marinade over the pork, ensuring all pieces are well coated.
  • Refrigerate for at least 4 hours, preferably overnight.
  1. Cook the Pork:
  • Heat a grill or large skillet over medium-high heat.
  • Cook the marinated pork in batches, ensuring it’s well-seared and slightly charred but not overcooked. This may take about 4-5 minutes per side.
  1. Grill the Pineapple:
  • Grill the pineapple slices alongside the pork until they are slightly charred and tender.
  1. Assemble the Tacos:
  • Warm the corn tortillas on the grill or skillet.
  • Chop the cooked pork into bite-sized pieces.
  • Place the pork on the tortillas, followed by a few pieces of grilled pineapple.
  • Top with chopped onion, cilantro, and a squeeze of lime juice.
  1. Serve:
  • Serve immediately with your choice of salsa or hot sauce.

Enjoy your homemade Tacos al Pastor with a refreshing Mexican beverage like horchata or a cold beer. This dish is perfect for gatherings and offers a taste of Mexican street food culture right in your home!

Wada pav from Mumbai, India

Vada Pav, often referred to as the “Indian Burger,” is a quintessential street food from Mumbai, India. It’s a popular vegetarian fast food dish native to Maharashtra. The dish consists of a deep-fried potato dumpling (vada) placed inside a bread bun (pav) sliced almost in half through the middle.

The vada is made from a spicy mashed potato mixture, which is coated in a gram flour batter and deep-fried until golden brown and crispy. This flavorful potato fritter is flavored with a mix of spices like mustard seeds, turmeric, garlic, green chillies, and sometimes ginger, creating a savory and slightly spicy taste.

The pav, similar to a soft bread roll, is typically toasted with a bit of butter. Vada Pav is often accompanied by one or more chutneys, such as a dry garlic chutney, green chutney made from coriander and mint, or a sweet and tangy tamarind chutney. Sometimes, a fried green chilli is also served along with it for those who prefer an extra kick.

Vada Pav isn’t just a snack; it’s a cultural icon in Mumbai. It’s a go-to food for the local populace, offering a satisfying and affordable meal option. The combination of the soft bun, the crunchy vada, and the spicy and tangy chutneys provides a symphony of textures and flavors that define Mumbai’s street food scene.

Making Wada pav at home

Making Vada Pav at home is a delightful way to bring a taste of Mumbai’s street food to your kitchen. Here’s how you can prepare it:


For the Vada:

  • 2 large potatoes, boiled and mashed
  • 1 teaspoon mustard seeds
  • 1/2 teaspoon turmeric powder
  • A pinch of asafoetida (hing)
  • 1-2 green chilies, finely chopped
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 2 tablespoons fresh coriander leaves, chopped
  • Salt to taste
  • Oil for frying

For the Batter:

  • 1 cup gram flour (besan)
  • 1/2 teaspoon red chili powder
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • Water as needed to make a batter

For the Pav:

  • Soft bread buns (pav)
  • Butter for toasting

For the Garlic Chutney:

  • 1/4 cup dry coconut, grated
  • 4-5 garlic cloves
  • 2 tablespoons sesame seeds
  • 2 tablespoons red chili powder
  • Salt to taste


  1. Start by preparing the potato mixture for the vada. Heat some oil in a pan and add mustard seeds. Once they start to splutter, add asafoetida, turmeric powder, chopped green chilies, minced garlic, and grated ginger. Sauté these ingredients for a few seconds before adding the mashed potatoes. Also, add salt and chopped coriander, mix well and cook for a few minutes. Allow this mixture to cool and then form it into small, round balls.
  2. For the batter, mix gram flour, red chili powder, turmeric powder, and salt in a bowl. Gradually add water to make a smooth, yet thick batter.
  3. Heat oil in a pan for deep frying. Dip each potato ball into the batter, making sure it’s fully coated, and then deep-fry them in the hot oil. Fry until they turn golden and crisp. Once done, remove and drain on paper towels.
  4. For the garlic chutney, dry roast grated coconut, garlic cloves, and sesame seeds until they turn golden brown. Once cooled, blend them with red chili powder and salt to a coarse powder.
  5. To assemble the Vada Pav, first, toast the pav with a little butter on a pan. Then, slice each pav but not all the way through, creating a pocket. Spread some garlic chutney inside the pav, place a fried vada in between, and press lightly.
  6. Serve the Vada Pav immediately, possibly with a side of fried green chilies if you enjoy extra heat.

Enjoy your homemade Vada Pav, a staple Mumbai street food, right in the comfort of your home!

Simit in Istanbul, Turkey

Simit is a popular street food in Istanbul, Turkey, renowned for its distinct circular shape, crunchy exterior, and soft, chewy interior. Often described as the Turkish version of a bagel, Simit is a traditional Turkish bread that is deeply ingrained in the country’s culinary culture, especially as a breakfast item or a snack.

A key feature of Simit is its encrustation with sesame seeds, which are generously applied to the dough before baking. This gives the bread a nutty flavor and an appealing texture. The dough itself is lightly sweetened and sometimes includes molasses, enhancing the richness of the flavor.

In terms of appearance, Simit is a circular bread, often likened to a large, thin bagel or a pretzel. The dough is rolled into long ropes, twisted, and then formed into a ring before being baked to a golden brown. The result is a delightful contrast between the crunchy sesame-coated crust and the soft, airy interior.

In Istanbul and across Turkey, Simit is not just food; it’s a cultural icon. It’s commonly sold by street vendors, often from carts, and is typically enjoyed with Turkish tea or as part of a larger breakfast spread that may include cheese, olives, and other accompaniments. Simit’s affordability and portability also make it a popular choice among locals and tourists alike for a quick, satisfying snack that embodies the essence of Turkish flavors and traditions.

Making Simit at home

Making Simit at home is a delightful way to bring a piece of Istanbul’s street food culture to your kitchen. This sesame-encrusted Turkish bread is known for its distinct circular shape and crunchy exterior. Here’s how to make it:


  • 4 cups all-purpose flour
  • 1 tablespoon instant yeast
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 1/4 cups warm water
  • 1/2 cup molasses or grape syrup
  • 1/2 cup water
  • 2 cups sesame seeds, toasted


  1. Begin by mixing the flour, yeast, salt, and sugar in a large bowl. Gradually add warm water and knead until you have a smooth, elastic dough. This should take about 10 minutes by hand or 5 minutes with a mixer.
  2. Once the dough is kneaded, divide it into equal pieces, about the size of a small apple. Roll each piece into a long rope, then twist two ropes together and join the ends to form a circular shape.
  3. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  4. In a shallow dish, mix molasses or grape syrup with water. In another dish, place the toasted sesame seeds. Dip each dough circle first in the molasses mixture, ensuring it’s fully coated, then in the sesame seeds, covering both sides.
  5. Place the coated dough rings on the prepared baking sheet, giving them space to expand. Let them sit for about 15 minutes, which allows them to puff up slightly.
  6. Bake in the preheated oven for 20-25 minutes, or until they are a deep golden brown and the sesame seeds are toasted.
  7. Once baked, allow the Simit to cool on a wire rack. They are best enjoyed fresh and warm, either on their own or with your favorite cheese and tea.

Enjoy your homemade Simit, a delightful Turkish snack that’s perfect for breakfast or as a tea-time treat!

Pad thai from Bangkok, Thailand

Pad Thai is a classic and internationally beloved Thai street food dish, especially popular in Bangkok. It’s a stir-fried noodle dish that’s not only a staple of Thai cuisine but also a symbol of Thailand’s culinary identity.

The dish typically features thin rice noodles stir-fried with a combination of ingredients including eggs, tofu, shrimp (or chicken, beef, or pork), and a variety of vegetables like bean sprouts and green onions. The unique and flavorful Pad Thai sauce is what gives the dish its distinctive taste. This sauce is usually a blend of tamarind paste, fish sauce, sugar, and sometimes vinegar, creating a perfect balance of sweet, sour, and savory flavors.

Pad Thai is often garnished with crushed peanuts, fresh coriander, lime wedges, and chili flakes, allowing diners to adjust the flavor to their liking. It’s commonly served with a piece of lime on the side, which can be squeezed over the noodles to add a fresh, zesty flavor.

In the streets of Bangkok, Pad Thai is usually cooked in large flat pans at high heat, creating a slightly smoky flavor that’s characteristic of Thai street food. The fast and fiery cooking process is a spectacle in itself, attracting both locals and tourists who are drawn to its enticing aroma and the skillful art of the street food chefs.

Pad Thai’s popularity lies in its ability to cater to a wide range of palates; it’s customizable and can be made to suit different dietary preferences. Whether enjoyed at a humble street-side stall or a high-end restaurant, Pad Thai remains a quintessential Thai dish that offers a taste of Thailand’s rich culinary heritage.

Making Pad thai at home

Making Pad Thai at home is a great way to enjoy a classic Thai street food dish. This stir-fried noodle dish, known for its perfect balance of sweet, sour, and savory flavors, can be customized to your taste. Here’s how to prepare it:


  • 8 ounces of flat rice noodles
  • 2 tablespoons oil (vegetable or peanut oil)
  • 1 clove garlic, minced
  • 1/2 pound shrimp, chicken, beef, or tofu, cut into small pieces
  • 2 eggs
  • 1 cup bean sprouts
  • 1/2 cup green onions, chopped
  • 1/3 cup crushed peanuts
  • Lime wedges for serving

For the Pad Thai Sauce:

  • 3 tablespoons fish sauce
  • 1 tablespoon tamarind paste
  • 1 tablespoon sugar
  • 1/2 teaspoon red chili powder or to taste


  1. Start by soaking the rice noodles in warm water for about 20-30 minutes, or until they are soft but still firm to the bite. Drain and set aside.
  2. Prepare the Pad Thai sauce by mixing fish sauce, tamarind paste, sugar, and red chili powder in a bowl. Adjust the seasoning to your liking and set aside.
  3. Heat oil in a large skillet or wok over medium-high heat. Add garlic and sauté for a few seconds. Then add your choice of protein (shrimp, chicken, beef, or tofu). Cook until it’s done and then push it to one side of the skillet.
  4. Crack the eggs into the skillet and scramble them until they are just set.
  5. Add the drained noodles to the skillet. Pour the Pad Thai sauce over the noodles and toss everything together. Cook for a few minutes until the noodles are tender and coated with the sauce.
  6. Add bean sprouts and green onions to the skillet. Stir and cook for another minute.
  7. Serve the Pad Thai hot, garnished with crushed peanuts and lime wedges on the side.

Enjoy your homemade Pad Thai, a delicious and flavorful dish that brings a taste of Bangkok’s vibrant street food scene to your table!

Waffles from Belgium

Belgian Waffles, known for their larger size and deeper pockets compared to American waffles, are a famous and beloved treat from Belgium. These waffles are distinguished by their light, crispy texture and are usually made from a batter leavened with yeast, which is different from the baking powder typically used in American waffle batter.

There are two main types of Belgian waffles: the Brussels waffle and the Liege waffle.

  1. Brussels Waffle: These are the more traditional Belgian waffle that many are familiar with outside Belgium. They are rectangular with deep, wide pockets. Made from a batter that’s similar to a light pancake batter, Brussels waffles are often served with powdered sugar, whipped cream, fresh fruit, and sometimes chocolate or ice cream.
  2. Liege Waffle: This type is richer and denser than the Brussels waffle. They are made with a thicker batter that resembles bread dough and contains pearl sugar, which caramelizes and creates a slightly crunchy, sweet exterior. Liege waffles are usually eaten as is, without the need for additional toppings.

In Belgium, waffles are typically not considered breakfast food but are more often enjoyed as a snack or dessert. The key to a perfect Belgian waffle is in the texture – crispy on the outside while remaining light, fluffy, and slightly chewy on the inside. They have become a culinary icon not only in Belgium but across the world, beloved for their delightful texture and the ability to be paired with a variety of toppings.

Making Belgium waffles at home

Making Belgian Waffles at home is a delightful way to enjoy this iconic treat from Belgium, known for its deep pockets and light, crispy texture. Here’s a simple way to prepare them:


  • 2 cups all-purpose flour
  • 3/4 cup sugar
  • 3 1/2 teaspoons baking powder
  • 2 large eggs, separated
  • 1 1/2 cups warm milk
  • 1 cup butter, melted
  • 1 teaspoon vanilla extract
  • Pinch of salt


  1. Start by sifting together the flour, sugar, and baking powder into a large bowl. In another bowl, beat the egg yolks and then mix in the milk, melted butter, and vanilla extract. Pour this mixture into the dry ingredients and stir until just combined.
  2. In a separate bowl, beat the egg whites with a pinch of salt until they form stiff peaks. Gently fold the egg whites into the batter, being careful not to overmix. This will help make your waffles light and fluffy.
  3. Preheat your Belgian waffle iron according to the manufacturer’s instructions. Once hot, lightly grease it with butter or cooking spray.
  4. Pour the batter onto the waffle iron, using about 1/2 cup for each waffle. Close the lid and cook until the waffles are golden brown and crisp. This usually takes about 5 minutes, but the exact time may vary depending on your waffle iron.
  5. Carefully remove the cooked waffles and serve immediately. Belgian waffles are best enjoyed fresh and hot.
  6. Serve the waffles with your choice of toppings. Traditional options include powdered sugar, whipped cream, and fresh fruit, but you can also get creative with chocolate spread, ice cream, or caramel sauce.

Enjoy your homemade Belgian Waffles, a delightful treat perfect for a special breakfast, brunch, or dessert!

Hot dogs from New York, USA

New York Hot Dogs are an iconic and beloved street food staple in New York City, celebrated for their simplicity and flavor. These hot dogs are typically made from beef or beef and pork, and are known for being snappy, a characteristic imparted by the natural casing used in many traditional versions.

Served in a soft, white bun, New York Hot Dogs are most famously topped with a range of classic condiments. The most popular version is the “New York style” dog, which is dressed with spicy brown mustard and a savory-sweet onion sauce, a slightly tangy, tomato-based condiment. Some vendors also offer sauerkraut and relish as additional toppings.

The hot dogs are usually cooked on a flat-top grill, giving them a distinctive charred flavor. This cooking method is a bit different from other regional styles, like the boiled franks often found in other parts of the country.

New York Hot Dogs are not just about the food itself; they’re also about the experience. They are typically sold at street carts and stands throughout the city, often located at busy intersections, in parks, and near tourist attractions. Eating a hot dog from a New York street vendor is an experience that encapsulates the fast-paced, diverse, and straightforward ethos of the city.

For many, a New York Hot Dog is more than just a quick meal; it’s a bite of the city’s culture and history, representing the melting pot of flavors and traditions that New York City embodies.

Making hot dogs at home

Making New York Hot Dogs at home is a simple and enjoyable way to recreate a classic piece of New York City street food. Here’s a straightforward method to prepare them:


  • Beef or beef and pork hot dogs
  • Hot dog buns
  • Spicy brown mustard
  • Sauerkraut (optional)
  • Sweet onion sauce (can be homemade or store-bought)


  1. Start by boiling or grilling the hot dogs. If you’re boiling them, bring a pot of water to a boil and then reduce to a simmer before adding the hot dogs. Let them cook for about 5 minutes or until heated through. For grilling, preheat your grill and cook the hot dogs over medium heat, turning them occasionally until they are nicely charred and heated through.
  2. While the hot dogs are cooking, warm the hot dog buns. You can do this in the oven, a toaster, or on the grill. The goal is to get them warm and slightly toasty, but still soft.
  3. Prepare your toppings. If using sauerkraut, warm it up in a small pot or in the microwave. If you’re making sweet onion sauce, cook down chopped onions with a bit of tomato paste, vinegar, sugar, and spices until they are soft and the sauce is thickened.
  4. Once the hot dogs are cooked, place each one in a bun. Top them with a generous amount of spicy brown mustard. Add sauerkraut if desired, and finish with a helping of sweet onion sauce.
  5. Serve the hot dogs immediately. They are best enjoyed fresh and hot, just like they would be from a street cart in New York City.

Enjoy your homemade New York Hot Dogs, complete with all the classic flavors that make this simple dish a beloved part of the city’s culinary landscape!

Hainanese chicken rice from Singapore

Hainanese Chicken Rice is a celebrated dish in Singapore, often considered one of the country’s national dishes. It is a deceptively simple yet delicious meal, consisting of poached chicken and seasoned rice, served with a variety of condiments. This dish has its roots in Hainanese cuisine, but it has been adapted and embraced in Singapore, becoming a staple in hawker centers and restaurants throughout the city.

The dish’s key components include:

  1. The Chicken: Typically, a whole chicken is used, which is poached in a broth flavored with ginger and green onions. The chicken is cooked until just done, ensuring that it remains tender and juicy. After cooking, the chicken is usually dunked in ice water to stop the cooking process and to create a firm and jelly-like skin.
  2. The Rice: The rice is not just an ordinary steamed rice; it’s cooked with the chicken’s poaching broth, which is rich in flavor. Aromatic pandan leaves, garlic, and ginger are often added to the rice during cooking, infusing it with a fragrant and savory taste.
  3. The Condiments: Hainanese Chicken Rice is typically served with a set of condiments that include a chili sauce made from fresh red chilies, garlic, ginger, and lime juice; a sweet and thick dark soy sauce; and a ginger and scallion oil. These condiments add layers of flavor to the dish, enhancing the taste of both the chicken and the rice.
  4. The Soup: A bowl of clear broth, often the same one used to poach the chicken, is served alongside the meal. This soup is light yet flavorful, providing a refreshing balance to the dish.

Hainanese Chicken Rice in Singapore is celebrated for its aromatic, flavorful rice, tender chicken, and the unique combination of condiments. Each element plays a vital role in creating a harmonious blend of flavors and textures. This dish not only represents Singapore’s culinary tradition but also reflects the cultural diversity of the city, as it borrows and blends elements from various Asian cuisines.

Takoyaki from Tokyo, Japan

Takoyaki is a popular and beloved Japanese street food, originating from Osaka but also widely enjoyed in Tokyo and across Japan. These are savory ball-shaped snacks, made from a wheat flour-based batter and typically filled with minced or diced octopus (tako), pickled ginger, and green onion.

The name “takoyaki” literally translates to “grilled octopus,” which accurately describes the key ingredient and cooking method of the dish. The batter is poured into a special molded pan, designed to create perfectly round balls. As the takoyaki cooks, they are skillfully turned with a pick to ensure an even, golden-brown exterior.

Once cooked, takoyaki are typically topped with takoyaki sauce, which is similar to Worcestershire sauce but thicker and sweeter. Additionally, they are drizzled with mayonnaise and sprinkled with green laver (aonori) and bonito flakes (katsuobushi). The bonito flakes often dance and wave from the heat of the freshly cooked takoyaki, adding a dynamic visual element.

The texture of takoyaki is unique and appealing – crispy on the outside while being soft and gooey on the inside. The warmth of the batter, the chewiness of the octopus, and the blend of toppings create a delightful combination of flavors and textures.

Takoyaki is not just a tasty snack; it’s also a symbol of Japanese street food culture. Often sold at street stalls, festivals, and in special takoyaki shops, they are a popular choice for both locals and tourists looking to experience a classic and authentic Japanese culinary treat.

Making Takoyaki at home

Making Takoyaki at home is a fun and delicious way to enjoy this classic Japanese street food. You will need a takoyaki pan to achieve the distinctive round shape of these octopus balls. Here’s how to prepare them:


  • 2 cups takoyaki flour (or make a batter using all-purpose flour, baking powder, and dashi stock)
  • 2 cups water
  • 2 eggs
  • 1/2 lb cooked octopus, cut into small pieces
  • 1/4 cup pickled red ginger, chopped
  • 1/4 cup green onions, finely chopped
  • Oil for greasing the pan
  • Takoyaki sauce (similar to Worcestershire sauce)
  • Mayonnaise
  • Aonori (dried green seaweed)
  • Katsuobushi (bonito flakes)


  1. Start by preparing the takoyaki batter. If you’re using takoyaki flour, mix it with water and eggs according to the package instructions. If you’re making your own batter, combine all-purpose flour, baking powder, dashi stock, and eggs to form a smooth batter.
  2. Preheat your takoyaki pan over medium heat and lightly oil the molds.
  3. Fill each mold about three-quarters full with the batter. Add a piece of octopus, some pickled ginger, and green onions to each mold.
  4. Allow the batter to cook for a few minutes until the bottom starts to set. Then, using a takoyaki pick or a skewer, carefully turn each ball 90 degrees to allow the uncooked batter to flow into the mold. Continue cooking and turning until the takoyaki are evenly cooked and have a golden-brown exterior. This process requires a bit of practice to perfect.
  5. Once the takoyaki are cooked, remove them from the pan and place them on a plate.
  6. Drizzle takoyaki sauce and mayonnaise over the balls. Then sprinkle aonori and katsuobushi on top.
  7. Serve the takoyaki while they are hot and enjoy the delicious flavors of this traditional Japanese snack right at home!

Currywurst from Berlin, Germany

Currywurst is a popular German street food, particularly renowned in Berlin. It’s a savory dish consisting of steamed and then fried pork sausage, typically cut into bite-sized pieces, and generously smothered in a distinctive curry-flavored ketchup sauce. The dish is commonly served with a portion of fries or bread rolls.

The origin of Currywurst dates back to post-World War II Berlin. It is often attributed to Herta Heuwer, who is said to have invented the curry ketchup sauce in 1949. She reportedly obtained curry powder and other spices from British soldiers in Berlin and mixed these with traditional ketchup to create the unique sauce that characterizes Currywurst.

The sausage used in Currywurst is a bratwurst or a similar type of German pork sausage. It’s typically steamed first, then fried to give it a crispy exterior. The sausage is then cut into slices and covered in the curry ketchup sauce, which is a blend of ketchup or tomato paste, curry powder, and other spices. The dish is often finished off with an additional sprinkling of curry powder on top.

Currywurst has become an integral part of German fast-food culture and is widely available at street vendors, diners, and even in some restaurants across the country. It’s particularly beloved in Berlin, where it’s not just a quick snack but a symbol of the city’s history and culinary innovation. The dish’s popularity has led to the opening of dedicated Currywurst museums and even annual festivals celebrating this unique and flavorful sausage creation.

Making Currywurst at home

Making Currywurst at home is a fantastic way to enjoy this iconic German street food. The dish combines a savory pork sausage with a distinctive curry-flavored ketchup sauce, and it’s typically easy to prepare. Here’s a simple method to create Currywurst:


  • Pork sausages (Bratwurst or similar)
  • Oil for frying
  • Curry powder
  • Ketchup or tomato paste
  • Paprika
  • Onion powder
  • Garlic powder
  • Vinegar
  • Sugar
  • Salt and pepper


  1. Start by cooking the sausages. You can either grill them or fry them in a pan. If you’re frying, heat a little oil in a pan over medium heat, add the sausages, and cook them until they’re browned and cooked through.
  2. While the sausages are cooking, prepare the curry sauce. In a saucepan, combine ketchup or tomato paste with a good amount of curry powder (adjust according to how spicy you like it). Add a pinch of paprika, onion powder, and garlic powder for extra flavor. Mix in a splash of vinegar and a teaspoon of sugar to balance the tanginess and sweetness. Season with salt and pepper. Heat the sauce over low heat, stirring occasionally, until it’s warmed through.
  3. Once the sausages are cooked, cut them into bite-sized pieces.
  4. Arrange the sliced sausages on a plate. Pour the warm curry sauce over the sausages, making sure they are generously coated.
  5. For an authentic touch, sprinkle a little more curry powder over the top of the sauced sausages.
  6. Currywurst is typically served with fries or bread rolls on the side. You can prepare these as per your preference to accompany the dish.
  7. Serve your homemade Currywurst hot, and enjoy a taste of Berlin street food culture right in your home!

Banh mi from Vietnam

Banh Mi is a quintessential Vietnamese sandwich that beautifully represents the fusion of Vietnamese and French culinary traditions. This popular street food item is known for its delightful combination of flavors and textures, encapsulating the essence of Vietnamese cuisine.

At its core, Banh Mi consists of a Vietnamese baguette, which is lighter, airier, and has a thinner crust than its French counterpart. The bread plays a crucial role, offering a crispy exterior and a soft, fluffy interior. Inside, the sandwich is filled with a variety of ingredients that typically include seasoned meats (such as pork, chicken, or pâté), pickled vegetables (like daikon and carrot), fresh herbs (such as cilantro), and spicy chilies.

A defining feature of Banh Mi is the balance and contrast of flavors and textures. The savory and sometimes spicy meats are complemented by the sweet and tangy pickled vegetables, the freshness of the herbs, and the heat from the chilies. This is all rounded off with condiments like mayonnaise or a savory soy sauce-based spread.

Banh Mi has become an emblem of Vietnamese street food, widely available from vendors and shops in Vietnam and around the world. Each Banh Mi is a small celebration of taste and texture, offering eaters a quick, affordable, and delicious meal that is both deeply traditional and wonderfully innovative. Its popularity has grown internationally, making Banh Mi a beloved sandwich across the globe, revered for its unique flavors and its reflection of Vietnam’s rich culinary heritage.

Making Banh mi at home

Making Banh Mi at home is a delightful way to experience the unique fusion of Vietnamese and French cuisines. This Vietnamese sandwich combines a variety of flavors and textures, from savory meats to pickled vegetables and fresh herbs, all encased in a crispy baguette. Here’s how to prepare it:


  • A Vietnamese baguette or a French baguette
  • Cooked pork, chicken, or pâté
  • Mayonnaise
  • Soy sauce or a savory spread
  • Pickled carrots and daikon radish
  • Fresh cucumber slices
  • Fresh cilantro
  • Fresh jalapeños or chilies (optional)
  • Salt and pepper


  1. Start by slicing the baguette lengthwise. The Vietnamese baguette is preferred for its light, airy texture and thin crust, but a French baguette can work as a substitute.
  2. Spread a thin layer of mayonnaise on the inside of the baguette. You can also use a soy sauce-based spread for a more savory flavor.
  3. Layer your choice of cooked meat on one side of the baguette. This can be pork, chicken, or pâté, depending on your preference.
  4. Add pickled carrots and daikon radish on top of the meat. These pickled vegetables bring a sweet and tangy flavor to the sandwich.
  5. Add fresh cucumber slices for a bit of crunch and freshness.
  6. Place a generous amount of fresh cilantro on top. The cilantro adds a burst of herbal flavor that is characteristic of Banh Mi.
  7. If you like your sandwich spicy, add slices of fresh jalapeños or chilies.
  8. Season the sandwich with a pinch of salt and pepper to taste.
  9. Close the sandwich and press down slightly. Cut the Banh Mi into your desired serving size.

Enjoy your homemade Banh Mi, a perfect combination of different textures and flavors, bringing a taste of Vietnamese street food right into your home!

As we wrap up our culinary voyage around the world, it’s clear that street food is much more than just a quick, convenient bite. It’s a vibrant expression of cultural identity, a celebration of community, and a testament to the creativity of local chefs and vendors. From the spicy, aromatic treats of Southeast Asia to the hearty, comforting bites found in the streets of Europe and the Americas, each dish we explored offers a unique window into the soul of its place of origin. These top 10 street foods are not just about satisfying hunger; they’re about experiencing the world through taste. So next time you find yourself wandering the streets of a new city, let your senses guide you to the nearest street food stall. Who knows? You might just stumble upon your next favorite dish. Bon appetit and happy travels!