Food in a bowl.
Can you imagine how full your belly may be with so many tempting foods in your bowl? Lonely Planet even included it on their list: the world’s best bowl dishes to try while traveling world wide.
Here’s the complete list.
KHAN SOI FROM THAILAND
Any traveler who has been lucky enough to spend time within the north of Thailand will have the opportunity to dine on a bowl of irresistibly scented khao soi.
A juicy, golden coconut milk-based curry hiding juicy pieces of chicken and slippery rice noodles, topped with crispy, deep-fried noodles for extra crunch.
For a bit of more flavor, do not forget so as to add some colourful pickled vegetables to serve on the side; and if you happen to can stand the warmth, a heady serving of bird’s-eye chilies swimming in fish sauce.
SPANISH SALMOREJO
Locals insist that this spicy dish is different from its more famous cousin – and although this is much from the case.
While gazpacho accommodates quite a lot of vegetables, Salmorejo sticks to tomatoes and garlic.
It is combined with leftover bread and vinegar, and topped with chopped egg, Iberian ham and a bit of olive oil.
CHINESE CONGEE
Large bowl congee (rice porridge) content resembling cold, sticky porridge garnished with pieces of meat.
PORTUGUESE RICE WITH SEAFOOD
Portuguese cuisine – easy and nutritious.
From delicacies resembling butter cake (cream tart) for foremost courses resembling baked chicken with piri piri (spicy charcoal grilled chicken) i Alentejo style pork (braised pork with mussels), the cuisine of this country rarely disappoints.
But if there’s one recipe to rule all of them – a dish that defines a boating nation with over 1,500 miles of coastline, then for me it’s the just about ubiquitous shellfish rice.
The bald translation – seafood rice – severely undervalues this mixture of shellfish in a tomato-based sauce, which is often served in a big clay pot for 2 or more people after which poured into shallow bowls.
VIETNAM PHO
Tasty, fragrant rice noodle broth is served by street food vendors, pho specialties and any good Vietnamese restaurant value it.
Fresh, healthy and delicious, this spicy broth with fresh herbs, noodles and optional meat has die-hard fans since it is reasonable to provide, inexpensive for guests and delicious to eat.
CEVICHE FROM MEXICO
Ceviche is a seafood dish popular within the coastal regions of Latin America and the Caribbean.
It is often constituted of fresh, raw fish cured in citrus juices resembling lemon or lime and seasoned with chilli pepper or chili peppers. You may add additional spices resembling chopped onion, salt and coriander. Ceviche is often accompanied by toppings that complement its flavors, resembling sweet potato, lettuce, corn, avocado, or plantain.
Because the food isn’t cooked hot, it must be prepared and eaten fresh to attenuate the chance of food poisoning.
JAPANESE RAMEN
In Japan, a rustic where eating from a bowl is a staple and solo dining is inspired, it’s no surprise that there’s a chain of restaurants dedicated to providing you with access to a melting pot of goodness without distraction.
Ichiran branches – famous for his or her tonkotsu ramen – are ubiquitous in Japan
Source : http://www.travelweekly.com.au/article/photos-lonely-planet-names-worlds-best-bowl-foods/
