Southeast Asia is a new region name that only appeared in the late World War II. It can be divided into two parts: the Indochina Peninsula and the Malay Archipelago in terms of physical geography, including 11 countries including Myanmar, Thailand, Cambodia, Laos, Vietnam, Philippines, Malaysia, Singapore, Brunei, Indonesia, and East Timor.

Tom yum is a spicy and sour Thai soup. Tom is the process of boiling, and yum means "mixed". It is cooked with galangal, sour seeds, lemongrass, shallots, lime, chili and fish sauce.

It is a Thai-Chinese noodle dish made of wide rice noodles stir-fried with chicken, beef, pork, seafood and other meats, and topped with a sauce made of stock and tapioca starch or cornstarch.

Jiang Ziya was from Hanoi County (now Henan Province) in ancient times, so it may be that Oolong became a Vietnamese Hanoi dish. It's almost exclusively served in restaurants and can't be found at roadside stalls.

The catfish is cut into chunks, marinated in a turmeric-based sauce, and then lightly grilled over charcoal fire. Eat it with Vietnamese noodles

Compared to Vietnamese noodles, Hue beef noodles are thicker. This dish is prized for its balance of spicy, salty and umami.

A traditional Vietnamese food made from sticky rice, mung beans, pork and other ingredients. The square shape of Vietnamese rice dumplings symbolizes heaven and earth, the green color symbolizes forests, fields and cultivated land on the earth, and the meat and mung beans symbolize the animals and vegetation on the earth.

Made from thin shreds of pork and skin, served with rice, often added ingredients include garlic paste, lemon, sugar, chili, pickles, and daikon and carrots.

It is said that it originated from Fujian, and was later introduced to Cambodia and gradually became a popular breakfast dish in Cambodia. Kuay teow soup can be found in market stalls, roadside vendors, and restaurants across the country. The word "Kway Tiao" is the name of Chaoshan area and southern Fujian area. Kuey teow and pho look similar, but kueh teow is different from pho in that its texture is more elastic than pho.

Green papaya salad is usually made from shredded unripe papaya. Originated from Laos, but there are different varieties in various places. Green papaya salad is a dish introduced to Bangkok by immigrants from Laos. It is similar to the Thai Som Tam dish but does not contain peanuts and is usually made with fermented fish sauce. Other ingredients include jaggery, lime, garlic, tomatoes, dried shrimps, chilli and raw eggplant. All of these ingredients are pounded together in a traditional mortar and pestle.

This dish originated from Padang, Sumatra. Padang food is known for its spicy and rich flavour. In a way similar to beef curry but without the broth.

Black beef soup is a beef stew dish from East Java. The black beef soup is dark black due to the use of black fruits.

Bandung Shaomai has a mild taste and is not greasy. The key is peanut butter, which is what most Indonesian street foods are associated with.

Some people call nasi lemak (rice cooked in coconut milk) the unofficial national dish of Malaysia because it’s so delicious.

The important thing is its side dishes. In different places in Malaysia, there are various side dishes, such as boiled eggs, peanuts, vegetables, curry mutton/chicken/beef, seafood and various sauces.

Laksa is a representative dish of Malaysia and Singapore. Laksa is roughly divided into two types: curry laksa and assam laksa. Compared to curry laksa, asam laksa tastes more sour and spicier.

"Meat and bone" is a soup dish from the Malay Peninsula. It is a soup made from meaty bones and Chinese medicine. The word "tea" comes from the name "Li Wendi" of a local Chinese restaurant owner. "Di" and "tea" have similar pronunciations (in Hokkien), so it was later called "Bak Kut Teh". There is no tea in the ingredients themselves.

Manjian Kueh is a common pancake in Southeast Asia. Traditional pancakes are filled with crushed peanuts, sugar, coconut and sweet corn kernels.

It is said that the origin of Manjian Kueh may be related to Zuo Zongtang. Zuo Zongtang was ordered to go to Fujian to quell the Taiping Army. Use cane sugar and peanuts that are abundant in Fujian, crush them, and sprinkle them on the baked soft pancakes. It is easy for soldiers to carry and eat. Later, this pancake became popular in Fujian and was also introduced to Southeast Asia with the early immigrants from Fujian.

Barbeque chopped pork head, plus onions, served on an iron plate. The pig heads are generally believed to have come from unwanted scraps at Clark Air Force Base.

If you attend a birthday party, wedding, or Christmas party in the Philippines, you will almost certainly find roast suckling pig placed at the center of the table. The skin is crispy and the meat juice flows when you take a bite.

Popular in Vietnam, Philippines, and Thailand. Duck eggs that are about to hatch into ducklings are cooked in boiling water and seasoned with salt. When eaten, the bones or feathers of the ducklings can be seen.

Otak originated from Palembang, Sumatra, Indonesia. It is very common in Southeast Asia and is also a representative delicacy of Muar, Johor, Malaysia.

The fish meat is mixed with various spices, wrapped in banana leaves and steamed or baked. It is said that the early Muar Utak was produced by local fishermen to deal with the surplus catches sold.

Tofu noodles are not really made from tofu, but a thick porridge made from chickpea flour. It is usually eaten with rice noodles and marinated chicken or pork.

Text: Xiao Ao

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