From the past to the present, the ASEAN region has been known as the most prolific in the world, consisting of rice, fish, vegetables, fruits, and spices. The food consumed in ASEAN varies not only by country, but by religious and ethnic tradition. This diversity makes ASEAN food fascinating. Even though you may notice some similarities in using ingredients with different names, each nation has its distinctive food menu.
Most ASEAN food is spiced up and has a comprehensive taste of the cuisine. Even so, most of those ingredients are good for health. We have chosen some healthy national dishes for you to try. Every visitor to the country should seek them out. Here is a list of some of the healthiest National food in All ASEAN countries.
Vietnam - Vietnamese Pho
Pho is a Vietnamese soup be made up of rice noodles and broth with some herbs and spices and meat or chicken. The meat can be replaced by vegetables for a vegetarian option. Pho is one of the popular foods in Vietnam where it is served in every household, and restaurants general including street shops. This dish is a great source of energy, which is full of protein and low on fat, with the extra vegetables adding some essential nutrients.
Thai - Tom Yum Kung
Made with shrimp, coriander, lemongrass, ginger, and other herbs and spices used in Thai cooking, the soup was found to possess properties 100 times more effective than other antioxidants in inhibiting cancerous-tumor growth. Researchers at Thailand's Kasetsart University and Japan's Kyoto and Kinki Universities became interested in the soup's immune-boosting qualities after noticing that the incidence of digestive tract and other cancers was lower in Thailand than in other countries. Many common Thai spices have feel-great benefits. Ginger aids in digestion, turmeric is an anti-inflammatory, and lemongrass has long been used in Asian medicine to help treat colds and ease tummy troubles.
Indonesia - Gada-Gado
Gado-Gado is one of the well-known dishes from Indonesia. It is vegetable salad with peanut sauce. It is usually served with tomato wedges, bean sprouts, tofu, cabbage and boiled eggs. Gado- Gado is rich in essential nutrients like carbohydrates, protein, fats, vitamins and fiber. The protein in Gado-Gado mainly comes from bean sprouts. This dish has important nutrients needed by the body to build up, repair, and replace the tissues in our bodies. The fat comes mostly from the peanut sauce.
Lao PDR - Green Papaya Salad (Tam Mak Hoong)
Green Papaya Salad is typically made with shreds of unripe papaya. It is of Lao origin, but served in different varieties around the region. Green Papaya Salad was a dish imported to Bangkok from Lao immigrants. It is similar to Thailand’s Som Tam dish, but does not contain peanuts and is usually made with fermented fish sauce. Other ingredients include palm sugar, lime, garlic, tomatoes, dried shrimp, chilis, and raw eggplant. All these ingredients are pounded together in a traditional mortar and pestle.
Myanmar - Lahpet Thoke (Burmese Fermented Tea Leaf Salad)
The people of Myanmar have found all manner of usages for this super food, both for snacks and meal times, but perhaps the most famous is the Lahpet Thoke, a tea leaf salad. In fact, the nation has long been known for its delicious and remarkably healthy salads. Lahpet Thoke is the name of the famous fermented tea leaf salad from Myanmar, a country that is really known for its very unique, healthy and fragrant salads. Lahpet is fermented or pickled tea leaf, and it has a very long history in Myanmar.
Cambodia - Khmer Mango Salad
Using the green unripe mango this is an explosion of flavor in the mouth! With sour and spicy flavors as well as sweet balanced beautifully, this is definitely a healthy addition and works well with a side of rice. Cambodian green mango salad made with fresh, raw green mangoes and a spicy, piquant salad dressing. This salad is perfect for a light lunch. It is a side dish of choice for various grilled meats in Cambodia.
Malaysia - Nasi Kerabu
This is the dish that gym-goers fantasize about. It comprises a healthy mixture of herbs and Ulam (green salad). As these vegetables are eaten raw and fresh, they are high in fibre, vitamins, and antioxidants. They are also served with fish, a good source of protein. The Kelantanese cuisine is prepared with herb-infused rice, boiled salted egg, fried fish or chicken, and assorted vegetables on the side.
Philippines - Sinigang na Bangus
In this Filipino fish recipe, Bangus (Milkfish) is stewed in a flavorful, slightly sour tamarind broth with lots of vegetables, an all-time favorite. Often associated with tamarind, sinigang is a sour and savory Filipino stew made with onions, tomatoes, eggplant, spinach, ginger, and fish sauce. It is loaded with veggies in various textures, like okra, radish, and kangkong. The unique mouthfeel makes eating it even more exciting.
Singapore - Fish Head Curry
Fish head curry is an iconic dish in Singapore: the head of a sea bream, served with vegetables in a spicy curry. It is a dish that represents the fusion of various cultures and a reflection of Singapore's multicultural identity. A huge fish head and vegetables cooked in a curry and served with rice or bread. Usually accompanied by a glass of 'calamansi' or local lime juice. Its origins are in South Indian, with Chinese and Malay influences. In some versions, tamarind juice is added to give a sweet-sour taste.
Brunei - Ambuyat
Ambuyat is the national dish of Brunei. It is a dish derived from the interior trunk of the sago palm. It is a starchy bland substance, similar to tapioca starch. Sago contains antioxidants and resistant starch and has been linked to many benefits, including improving risk factors for heart disease, and enhancing exercise performance. It is commonly eaten as a source of carbs with fish or vegetables.
