17 Street Food Dishes From Around the World You Can Make at Home Tonight

Some of the best meals of your life cost a few dollars and came wrapped in paper on a busy corner. Street food is where real flavor lives, made fast, eaten standing up and remembered forever. You do not need a plane ticket to taste it. Every slide includes an easy home version. Need something sweet after? Browse our dessert galleries..

Street Food Tastes Best Under Night Market Lights

Picture a night market in Asia: steam rising from giant pots, skewers sizzling over coals, and the sound of woks clanging. That is the magic of street food. Every stall has a specialty perfected over decades, often passed from parent to child. These dishes carry the soul of their cities, and now you can bring a little of that magic home..

You will need: An assortment of skewers, dumplings and noodles from the slides in this gallery, plus small bowls for dipping sauces like soy, chili oil and sweet chili.

How to make it: Pick three or four recipes from this gallery and prep everything before you start cooking. Cook the slowest dish first and keep it warm. Set everything out on a big table with paper plates and dipping sauces so everyone can graze, just like at a night market.

Pad Thai From the Streets of Bangkok

Pad thai is the most famous noodle dish in Thailand, and street vendors in Bangkok make it in minutes over roaring hot woks. Chewy rice noodles are tossed with shrimp, egg and a sweet, tangy tamarind sauce. Peanuts, lime and bean sprouts add crunch and freshness. Once you make it at home, takeout will never taste the same.

You will need: 8 ounces flat rice noodles, 8 ounces shrimp, 2 eggs, 3 tablespoons tamarind paste, 2 tablespoons fish sauce, 2 tablespoons brown sugar, bean sprouts, peanuts and lime.

How to make it: Soak the noodles in hot water for 10 minutes and drain. Stir fry the shrimp in a hot oiled wok, push aside and scramble the eggs. Add the noodles with tamarind, fish sauce and sugar and toss for two minutes. Top with sprouts, peanuts and lime.

Tacos al Pastor From Mexico City

Tacos al pastor were born in Mexico City when Lebanese immigrants brought spit roasted meat to the taco stands. Thin slices of pork marinated in chiles and pineapple are stacked and grilled until caramelized. Served on small corn tortillas with onion, cilantro and pineapple, they are one of the greatest street food bites on earth.

You will need: 2 pounds pork shoulder, 3 dried guajillo chiles, 1/2 cup pineapple juice, 2 tablespoons achiote paste, 3 cloves garlic, corn tortillas, pineapple, onion and cilantro.

How to make it: Soak the chiles and blend with pineapple juice, achiote and garlic. Slice the pork thin and marinate overnight. Sear the slices in a very hot skillet until charred. Chop and serve on warm tortillas with diced pineapple, onion and cilantro.

Vietnamese Banh Mi Sandwiches

Banh mi is the delicious result of French and Vietnamese food meeting on the streets of Saigon. A crusty baguette is stuffed with savory grilled pork, pickled carrots and daikon, cucumber, jalapeño and fresh cilantro. Every bite is crunchy, tangy, savory and fresh at the same time. It is the perfect handheld lunch.

You will need: 4 small baguettes, 1 pound pork or chicken, 2 tablespoons soy sauce, 1 tablespoon honey, 1 carrot, 1 small daikon, rice vinegar, cucumber, jalapeño, cilantro and mayonnaise.

How to make it: Marinate the meat in soy and honey and grill or pan sear. Julienne the carrot and daikon and soak in vinegar with a pinch of sugar for 30 minutes. Split the baguettes, spread with mayonnaise and fill with meat, pickles, cucumber, jalapeño and cilantro.

Fluffy Taiwanese Bao Buns

Soft, pillowy bao buns are a night market favorite in Taiwan. The steamed buns fold around tender braised pork belly, crushed peanuts, cilantro and pickled greens. They look like little clouds and taste like comfort. Frozen bao buns from an Asian market make this street food easy to recreate at home.

You will need: 8 frozen bao buns, 1 pound pork belly, 1/4 cup soy sauce, 2 tablespoons brown sugar, 1 tablespoon rice wine, crushed peanuts, cilantro and pickled mustard greens.

How to make it: Simmer the pork belly in soy, sugar, rice wine and water for 90 minutes until tender, then slice. Steam the buns for 8 minutes. Fill each bun with pork, a spoonful of greens, peanuts and cilantro and serve warm.

Pan Fried Chinese Dumplings

Dumplings are street food royalty across China, sold by the dozen from steaming baskets and sizzling pans. Juicy pork and cabbage filling is wrapped in thin dough, then pan fried until crisp on the bottom and steamed on top. Dip them in soy, vinegar and chili oil. Folding them together is a family tradition worth starting.

You will need: 1 pound ground pork, 2 cups finely chopped cabbage, 2 green onions, 1 tablespoon soy sauce, 1 teaspoon ginger, 40 dumpling wrappers and oil for frying.

How to make it: Mix the pork, cabbage, onions, soy and ginger. Place a spoonful in each wrapper, wet the edges and pleat closed. Fry in an oiled pan until the bottoms are golden, add 1/3 cup water, cover and steam for 6 minutes until cooked through.

Crispy Indian Samosas

Samosas are crispy, golden pastries stuffed with spiced potatoes and peas, sold from carts all over India. They are crunchy outside, soft and warm inside, and perfect with mint or tamarind chutney. One bite and you will understand why people line up for them at train stations. They are worth every minute of folding.

You will need: 2 cups flour, 1/4 cup oil, water, 3 boiled potatoes, 1/2 cup peas, 1 teaspoon cumin seeds, 1 teaspoon garam masala, 1 green chili and oil for frying.

How to make it: Mix the flour, oil and water into a stiff dough and rest 20 minutes. Sauté cumin, mash in potatoes, peas, chili and garam masala. Roll dough into circles, cut in half, shape cones, fill and seal. Fry at 325°F until deep golden.

Churros With Chocolate Sauce

Churros are Spain’s favorite street snack and a huge hit across Latin America. Ridged sticks of dough are fried until crunchy, rolled in cinnamon sugar and dunked in thick hot chocolate. They are best eaten warm, standing up, with sugar on your fingers. Making them at home is easier than you think.

You will need: 1 cup water, 1/2 cup butter, 1 tablespoon sugar, 1 cup flour, 3 eggs, oil for frying, 1/2 cup sugar with 1 teaspoon cinnamon and chocolate sauce.

How to make it: Boil the water, butter and sugar, then stir in the flour until a ball forms. Cool five minutes and beat in the eggs. Pipe strips into 350°F oil with a star tip and fry until golden. Roll in cinnamon sugar and serve with warm chocolate sauce.

Grilled Chicken Satay

Satay is smoky grilled meat on a stick, the pride of street stalls in Indonesia, Malaysia and Thailand. Chicken is marinated in turmeric, lemongrass and coconut milk, then grilled until charred at the edges. The real star is the creamy peanut sauce for dipping. Serve with cucumber and rice for a perfect street food dinner.

You will need: 1 1/2 pounds chicken thighs, 1/2 cup coconut milk, 1 teaspoon turmeric, 1 tablespoon curry powder, 1 tablespoon brown sugar, skewers and peanut sauce.

How to make it: Cut the chicken into thin strips. Mix coconut milk, turmeric, curry powder and sugar and marinate for at least one hour. Thread onto soaked skewers. Grill over high heat for 3 to 4 minutes per side until charred. Serve with warm peanut sauce.

Indian Pani Puri

Pani puri is a burst of flavor in one bite and a beloved street snack all over India. Tiny hollow crisp shells are filled with spiced potatoes and chickpeas, then dunked in tangy, minty flavored water. You pop the whole thing in your mouth at once. It is messy, joyful and absolutely addictive.

You will need: 1 box ready made puri shells, 2 boiled potatoes, 1/2 cup cooked chickpeas, 1 cup mint leaves, 1/2 cup cilantro, 1 green chili, 2 tablespoons tamarind, 1 teaspoon chaat masala and cold water.

How to make it: Blend mint, cilantro, chili, tamarind and chaat masala with 3 cups cold water and chill. Mash potatoes with chickpeas and a pinch of salt. Poke a hole in each puri, add a little filling, fill with the flavored water and eat right away.

Venezuelan Stuffed Arepas

Arepas are warm corn cakes from Venezuela and Colombia, crispy outside and soft inside. They are split open and stuffed with anything you like, from shredded beef to black beans and cheese. Street vendors serve them hot off the griddle all day long. They are naturally gluten free and very satisfying.

You will need: 2 cups precooked white cornmeal (masarepa), 2 1/2 cups warm water, 1 teaspoon salt, 1 tablespoon oil and fillings like shredded chicken, avocado and cheese.

How to make it: Mix the cornmeal, water and salt into a soft dough and rest five minutes. Shape into thick patties. Cook in an oiled skillet for 5 minutes per side until crusty, then bake at 350°F for 10 minutes. Split open and stuff with fillings.

Greek Gyros Wraps

In Greece, gyros are the late night meal everyone loves. Seasoned meat is shaved off a turning spit and wrapped in warm pita with tomatoes, onion, fries and cool tzatziki. You can get close at home with marinated chicken or pork cooked in a hot pan. One bite takes you straight to a seaside taverna.

You will need: 1 1/2 pounds chicken thighs, 2 tablespoons olive oil, juice of 1 lemon, 2 teaspoons oregano, 3 cloves garlic, pita bread, tomato, red onion and tzatziki.

How to make it: Marinate the chicken in oil, lemon, oregano and garlic for one hour. Cook in a hot skillet until charred and slice thin. Warm the pitas, spread with tzatziki and top with chicken, tomato and onion. Wrap tightly in paper to eat on the go.

Berlin Style Doner Kebab

Doner kebab is the most popular street food in Germany, brought by Turkish immigrants and now sold on nearly every corner of Berlin. Crispy shaved meat, crunchy salad and creamy garlic sauce are stuffed into toasted flatbread. It is filling, cheap and perfect after a long day. This home version comes surprisingly close.

You will need: 1 pound ground lamb or beef, 1 teaspoon cumin, 1 teaspoon paprika, 1 onion, flatbread, lettuce, tomato, red cabbage and garlic yogurt sauce.

How to make it: Blend the meat with grated onion and spices and press into a loaf pan. Bake at 350°F for 45 minutes, cool slightly and slice very thin. Crisp the slices in a hot pan. Stuff into warm flatbread with salad and plenty of garlic sauce.

German Currywurst

Currywurst is a Berlin icon: sliced fried sausage drowned in a sweet, tangy curry ketchup and dusted with curry powder. Served with fries on a paper tray, it is pure comfort street food. Germans eat hundreds of millions of servings every year. It takes 15 minutes at home and tastes like a trip to Berlin.

You will need: 4 bratwurst sausages, 1 cup ketchup, 1 tablespoon curry powder, 1 teaspoon paprika, 1 tablespoon honey, 1 small onion and French fries to serve.

How to make it: Pan fry the sausages until browned and cooked through. In another pan, soften the diced onion, add curry powder and paprika, then stir in ketchup and honey and simmer five minutes. Slice the sausages, pour the sauce over and dust with curry powder.

New York Street Cart Hot Dogs

Nothing says New York like a hot dog from a corner cart. The classic is simple: a snappy all beef frank in a soft bun with spicy brown mustard and sweet onions in red sauce. It is fast, cheap and somehow tastes better outdoors. Recreate the cart experience at home for a summer cookout.

You will need: 8 all beef hot dogs, 8 soft buns, 1 onion, 2 tablespoons ketchup, 1 teaspoon chili powder, spicy brown mustard and sauerkraut.

How to make it: Simmer the hot dogs in water for five minutes. Slice the onion and cook in oil until soft, then stir in ketchup, chili powder and a splash of water and simmer five minutes. Steam the buns, add the franks and top with mustard, onions and sauerkraut.

Crispy Middle Eastern Falafel

Falafel is the green hearted street food of the Middle East. Ground chickpeas and fresh herbs are formed into balls and fried until crunchy and golden outside, soft and fluffy inside. Tuck them into pita with salad, pickles and tahini sauce. It is a hearty, meat free meal that even meat lovers crave.

You will need: 2 cups dried chickpeas soaked overnight, 1 onion, 4 cloves garlic, 1 cup parsley, 1/2 cup cilantro, 2 teaspoons cumin, 1 teaspoon baking powder and oil for frying.

How to make it: Drain the soaked chickpeas well. Pulse them with onion, garlic, herbs and cumin until coarse. Stir in baking powder and salt and chill 30 minutes. Shape small balls and fry at 350°F for 3 to 4 minutes until deep golden. Serve with tahini.

Mexican Street Corn (Elote)

Elote is grilled corn on the cob slathered in creamy mayo, rolled in cotija cheese and sprinkled with chili powder and lime. Street vendors across Mexico sell it from carts all evening. It is smoky, creamy, tangy and a little spicy. Once you try it this way, plain buttered corn will never be enough again.

You will need: 6 ears of corn, 1/3 cup mayonnaise, 1/4 cup sour cream, 1 cup crumbled cotija cheese, 1 teaspoon chili powder, 2 limes and chopped cilantro.

How to make it: Grill the corn over high heat, turning often, until charred all over. Mix the mayonnaise and sour cream and brush over each cob. Roll in cotija cheese, sprinkle with chili powder and cilantro and serve with lime wedges.