What is it? This comforting noodle soup exemplifies the earthy flavours of the country's cuisine. It is fish broth thickened with rice or bean powder, and typically containing a combination of shallots, the crunchy edible core of the banana tree, thin round rice noodles and chopped coriander.
Origin Mohinga is made from almost exclusively indigenous ingredients, suggesting that the dish has native origins; most south-east Asian noodle dishes can be traced back to China.
Tasting Mohinga is sold in just about every town in Burma, typically from mobile carts and baskets, or basic open-fronted restaurants. Mohinga vendors are most prevalent in the morning. Ordering is simple, as the only optional ingredient isakyaw (crispy fritters of lentils or vegetables). The thick broth has flakes of freshwater fish (typically snakehead fish), a yellow/orange hue due to the addition of turmeric, and a light herbal flavour, thanks to the use of lemongrass.
Banh mi, Vietnam
What is it? A little-known secret is that the world's best sandwich isn't found in Rome, Copenhagen or even New York City, but on the streets of Vietnam. It begins with a light baguette grilled over coals. After a smear of mayonnaise and a dollop of pâté, the crispy shell is filled with meat, crunchy pickled vegetables and fresh herbs. It is then typically seasoned with a few drops of soy sauce and a spicy chilli condimes.
Tasting Banh mi is the epitome of street food: the sandwiches are sold almost exclusively from stalls and vendors. Seating usually takes the form of tiny plastic stools, and the sandwiches are generally served to go, wrapped in recycled paper. Pâté? Meatballs or grilled pork? Chilli? Mayonnaise? Diners choose their meats, toppings and condiments. A collection of the best of south-east Asian cuisine in a western package.
Daulat ki chaat, Delhi, India
What is it? This sweet, delightful treat is as light as air and as heavenly as moonlight. Sweetened, whisked milk is decorated with saffron, giving it an appealing orange-and-white tint. On to this is sometimes added a layer of edible silver leaf called varq. Although it's little more than insubstantial froth, it has a unique taste. It's a popular Old Delhi street snack.
The first taste imparts a hint of butter, then the tongue detects the subtle flavour of saffron, followed by the pistachios, unrefined sugar and dried condensed milk sprinkled on top. The initial impression soon fades to leave behind a hint of creamy sweetness. It's a touch of the divine, a contrast with the noisy bustle of the bazaars where it's usually found. Because daulat ki chaat would collapse in high temperatures, it's only prepared in the cooler months.
Walkie-talkies, South Africa
Walkie-talkies are the feet (walkies) and heads (talkies) of chickens. They are boiled together to facilitate the removal of chewier bits, then the pieces are seasoned and cooked according to taste.Tasting Township markets are always a wonder of sights, sounds and smells. Some walkie-talkies are boiled, with added salt and spices; others are stewed with onions, green peppers and tomatoes; lately, they are grilled, too. You stick the feet in your mouth toes first, and scrape the skin and meat off with your teeth. The rest can be chewed up for the bone marrow. It takes a bit of determined crunching, but not as much as for the head, which is eaten whole (minus beak)
Tamales, Mexico
What is it? Breakfast bliss or twilight snack, these steamed, corn-husk-clad delights are pure comfort food, in sweet savoury, spicy or bland versions.Pork or chicken with salsa or mole are the most popular, along with poblano chillies and cheese. The package is wrapped in corn husks or banana leaf and steamed until soft and seductive.Tasting Look for vast steel containers leaking steam on pretty much every street corner. This is a snack for even the most cautious gastronaut, as all the steaming makes for a safe mouthful. The fillings are bit parts compared with the steamed dough itself, which should sing of maize, with a texture that subtly succumbs to the bite.
Currywurst, Germany
What is it? Currywurst transforms sausage, chopped and doused in a spicy tomato sauce, into night-time nirvana. Some favour a sauce with Indian spicing; others prefer pure chilli heat. Then there's the choice of chips, white bread or wholegrain roll …Origin In 1949 when Berlin lay in ruins, a woman called Herta Heuwer got hold of some English curry power, added it to a tomato sauce and slathered it over chopped sausage. Her stall, near what became the red-light district, was popular with builders and labourers.
