Top 47 Southeast Asian Appetizers

Perkedel are Indonesian fried delicacies consisting of either mashed potatoes, ground meat, ground corn, or minced fish (perkedel ikan). The name of these savory patties is derived from the Dutch word frikadel, showing the Dutch culinary influence on Indonesian territory. Prior to frying, the main ingredient is usually combined with finely chopped scallions and pepper, then dipped in beaten eggs. Perkedel is traditionally served as an appetizer or a side dish with soto ayam soup, although it can also be consumed as a main dish, when it is usually accompanied by nasi kuning (yellow rice).Expand

This traditional Vietnamese snack consists of shrimp paste that is wrapped around a sugar cane. The paste is often enriched with garlic, spices, and occasionally pork paste before it is shaped around the cane and then steamed, grilled, or fried. The dish originates from Huế, Central Vietnam, but it is enjoyed throughout the country. Although it was once reserved for special occasions, this delicious combination is nowadays commonly enjoyed as an appetizer or a light snack. The dish can be enjoyed as a whole, but the shrimp can also be taken off the cane, wrapped in lettuce, and then dipped in the nước chấm sauce. Apart from the dipping sauce, chạo tôm is often accompanied by sliced fresh vegetables and bánh hỏi rice noodles.Expand

Inihaw na liempo is a traditional dish consisting of grilled pork belly. Although there are many variations on the dish, it's usually preapred with pork belly that's marinated in soy sauce, lemon juice, salt, pepper, and garlic. When the pork belly is placed on the grill, it's often basted with a combination of leftover marinade, banana ketchup, and oil. Once done, the dish is usually served with white rice, spiced vinegar, or toyomansi dipping sauce (soy sauce, vinegar, and chopped onions). Inihaw na liempo can be served as an appetizer or main dish.Expand

Called chả giò in the south, and nem rán in northern Vietnam, both names are used to refer to the same dish - fried spring rolls. The main characteristic of these tasty rolls is the pork and shrimp filling, wrapped in delicate rice paper. Frequent additions to the stuffing include vegetables such as carrots, cabbage, or mushrooms, glass noodles, and bean sprouts. The rolls are shortly fried and result in a treat with an appetizing golden color, a thin, crispy, and light outer layer, and a delectable filling. They are believed to have developed under Chinese influence in Vietnam, but the rolls kept their distinct character and became one of the most common dishes eaten in the country. They are usually served as an appetizer, but can also constitute a satisfying main meal. The combination of ground pork and minced shrimp is the most common one, but other varieties are also possible and might even include crab meat or tofu. Whether they are served as an appetizer or the main meal, chả giò are usually accompanied by lettuce, fresh cucumbers, and a serving of fish sauce or sweet and sour sauce. Besides Vietnam, these tasty rolls are commonly served in many Vietnamese restaurants around the world.Expand

These crispy summer rolls are prepared by wrapping soaked rice paper (bánh tráng) around various ingredients. Although the most common combinations include meat or seafood - usually beef, pork, shrimps, or crab meat, as well as rice vermicelli noodles - the stars of the dish are fresh and aromatic herbs and vegetables such as mint, cilantro, cucumbers, or mushrooms. The rolls are always served at room temperature or well-chilled, and they're usually accompanied by nước chấm (fish sauce), peanut sauce, or hoisin sauce. Interestingly, these Vietnamese rolls were included in the list of the world's 50 best foods by CNN.Expand

Bò lá lốt is a Vietnamese dish consisting of ground beef that is combined with spices and onions before it is wrapped in lolot leaves (occasionally known as wild betel). The rolls are then grilled over charcoal, and they are traditionally served together with rice noodles, rice paper, lettuce, herbs, pickles, and dipping sauces. It is recommended to enjoy bò lá lốt by wrapping it in rice paper along with side dishes, garnishes, and condiments.Expand

A classic Thai dish called thot man kung typically consists of shrimp or prawn mixture, shaped into small, round flat cakes or balls, which are then rolled in panko breadcrumbs and deep-fried until golden and crispy. Other variations of this dish call for different types of seafood, fish, or meat instead of shrimp. With a crunchy texture and a tender bite, these delicious shrimp cakes are usually served as appetizers, paired with a spicy, sweet-and-sour dipping sauce and fresh cucumber and tomato slices on the side.Expand

Nem nướng is a traditional Vietnamese grilled sausage originating from Nha Trang. The sausage is usually made with a combination of ground pork fat and meat, garlic, fish sauce, shallots, sugar, black pepper, and often baking soda that's used for puffing up the meat. The meat is formed into patties and balls or placed on skewers before the grilling process. Once done, nem nướng can be served in many ways – with steamed rice and fresh or pickled vegetables; wrapped in rice paper; paired with rice noodles, or in a bánh mì sandwich. The sausage is often accompanied by nước chấm dipping sauce, and it's served as an appetizer or a snack.Expand

This traditional Thai and Lao appetizer consists of various ingredients that are served separately and are then wrapped in wild piper leaves, which are also known as chaphlu. Standard elements include ginger, bird’s eye chili peppers, limes, roasted peanuts, shallots, toasted coconut, and tiny dried shrimps. They are all finely sliced and served on a large plate, allowing the guests to assemble their leaf-wrapped bites. The dish is traditionally served with a sweet and sour sauce that typically combines shrimp paste, sugar, tamarind, roasted coconuts, and peanuts. In Thailand, the dish is often sold as street food, usually neatly packed in bags.Expand

Camaron rebosado is a traditional and simple Filipino seafood dish. It's usually made with a combination of large shrimp, lemon juice, flour, eggs, cornstarch, salt, pepper, and oil. The shrimps are marinated in a mixture of lemon juice, pepper, and salt. They're dipped into a batter of flour, cornstarch, water, eggs, and salt, then deep-fried in hot oil until golden and crisp. The battered and fried shrimps are served as an appetizer while still hot, and the mild-flavored dish is often accompanied by rich dips such as banana ketchup or sweet and sour sauce on the side. In the Binondo district of Manila, there's a unique version of the appetizer called camaron rebosado con jamon, in which ham is wrapped around the shrimps.Expand