14 Southeast Asian BBQ Dishes You’ve Got to Taste

When it comes to BBQ, Southeast Asia brings an exciting range of flavors, aromas, and cooking techniques that go far beyond the traditional grill. Southeast Asian BBQ is more than just food; it’s a celebration of culture, bringing friends and families together to enjoy the sizzling sounds and smoky scents that fill the air. Each dish reflects local traditions. Here are the must-try BBQ dishes from Southeast Asia that will transform your grilling game.

Satay Ayam (Chicken Satay) – Indonesia

Satay Ayam is a beloved Indonesian BBQ dish made with juicy chicken skewers that are marinated, grilled, and served with a delicious peanut sauce. To prepare, marinate chunks of chicken in a blend of garlic, turmeric, coriander, and coconut milk for at least an hour. Skewer the chicken pieces and grill over a medium flame until the edges are charred and the meat is cooked through. Prepare a creamy peanut sauce by blending ground peanuts, coconut milk, soy sauce, and a hint of sugar. This dish is commonly served with rice cakes or steamed rice, making it a perfect balance of savory, smoky, and nutty flavors.

Moo Ping (Grilled Pork Skewers) – Thailand

Moo Ping is a flavorful Thai street food that features marinated pork skewers with a sweet, savory glaze. Start by marinating pork slices in garlic, coriander root, soy sauce, and a bit of sugar for at least two hours to let the flavors infuse. Thread the pork onto skewers and grill over charcoal, which enhances the smoky taste and caramelizes the meat. As it cooks, baste with coconut milk to add extra richness and sweetness. Moo Ping is best enjoyed with sticky rice, making it a favorite BBQ snack or meal in Thailand.

Nasi Bakar (Grilled Rice) – Indonesia

Nasi Bakar is a unique Indonesian BBQ dish that combines rice with spices, wrapped in banana leaves, and grilled. Start by cooking rice with lemongrass, coconut milk, and kaffir lime leaves for extra fragrance. Place a portion of the cooked rice on a banana leaf, add a filling of shredded chicken or fish, and wrap it tightly. Grill the wrapped rice bundle until the banana leaf is charred, which infuses a smoky aroma into the rice. Unwrapping Nasi Bakar reveals an aromatic and flavorful dish perfect for picnics and gatherings.

Gai Yang (Thai Grilled Chicken) – Thailand

Gai Yang is a classic Thai dish that involves grilling marinated chicken until golden and juicy. Marinate chicken pieces in a mix of garlic, cilantro, fish sauce, and soy sauce for a few hours to let the flavors penetrate the meat. Grill the chicken over medium heat, occasionally basting with the marinade for extra flavor. This dish is often served with a tangy dipping sauce made of lime juice, fish sauce, and chili flakes, giving it a spicy and sour kick. It pairs wonderfully with sticky rice and fresh herbs for a complete Thai meal.

Inasal na Manok (Chicken Inasal) – Philippines

Inasal na Manok is a unique Filipino BBQ chicken that’s marinated in vinegar, calamansi (Filipino lime), garlic, and annatto oil, giving it a vibrant color. Allow the chicken to marinate for at least an hour to fully absorb the flavors. Grill the chicken while basting it with the leftover marinade, keeping it moist and flavorful as it cooks. Serve with a side of rice and a dipping sauce of soy sauce, vinegar, and chili for a tangy, savory twist. This dish’s slightly tangy and earthy flavor is distinctive and loved throughout the Philippines.

Bánh Tráng Nướng (Grilled Rice Paper) – Vietnam

Bánh Tráng Nướng is a Vietnamese street food favorite, made with rice paper as a crispy base, similar to a thin pizza crust. To prepare, place rice paper on a grill, brush it lightly with butter or oil, then add beaten egg, minced pork, dried shrimp, and chopped green onions as toppings. Grill until the rice paper becomes crispy and golden, and the toppings are fully cooked. It’s then drizzled with chili sauce, mayonnaise, or soy sauce for an extra burst of flavor. This dish is perfect for snacking or sharing, with its blend of textures and savory flavors that are sure to impress.

Sate Kambing (Lamb Satay) – Indonesia

Sate Kambing is a robust Indonesian BBQ dish featuring skewers of marinated lamb. To make it, marinate lamb pieces in a mix of soy sauce, garlic, and tamarind for at least two hours. Thread the lamb onto skewers and grill until they develop a nice char, which adds depth to the flavor. Serve with a dipping sauce made from sweet soy sauce and freshly chopped chilies for an extra kick. This dish is especially popular for its balance of savory and slightly sweet notes.

Babi Guling (Balinese Roast Pig) – Bali, Indonesia

Babi Guling, or Balinese roast pig, is a festive dish known for its rich flavor and crispy skin. It traditionally involves rubbing a whole pig with a mixture of turmeric, ginger, garlic, and lemongrass before roasting it over an open flame for several hours. During roasting, the skin crisps up beautifully while the meat stays tender and flavorful. Although this dish is usually made for celebrations, you can adapt it using pork cuts for a more manageable serving size. Serve with rice and spicy sambal to complete this traditional Balinese meal.

Cha Ca La Vong (Grilled Turmeric Fish) – Vietnam

Cha Ca La Vong is a unique Vietnamese BBQ dish of fish marinated with turmeric and fresh dill, creating a distinct flavor profile. Marinate fish fillets in turmeric, garlic, and fish sauce, then grill them until they’re golden and crispy on the edges. This dish is served with a variety of fresh herbs, rice noodles, and crushed peanuts to add texture. The grilling with dill gives it an earthy aroma, making it a standout dish in Vietnamese cuisine. For a full meal, wrap pieces in rice paper with herbs and dip in fish sauce.

Nem Nuong (Grilled Pork Sausage) – Vietnam

Nem Nuong is a Vietnamese grilled pork sausage that’s full of flavor and perfect for BBQ gatherings. Mix ground pork with garlic, fish sauce, sugar, and a variety of spices to create a savory mixture. Shape into small sausages and grill until they’re nicely charred and smoky. Serve with rice paper wrappers, fresh lettuce, and herbs, along with a dipping sauce for a refreshing twist. This dish combines the best of savory and fresh flavors, making it a favorite for BBQ spreads.

Sate Padang (Minangkabau Beef Satay) – Indonesia

Sate Padang is an Indonesian dish from Sumatra known for its thick, spicy sauce and unique flavor. Start by marinating beef chunks in turmeric, coriander, and lemongrass to infuse aromatic flavors. Grill the skewered beef until it’s charred on the outside yet tender on the inside. For the sauce, prepare a thick, savory mix of beef broth, rice flour, and spices, making it much richer than other satay sauces. Serve with rice cakes and enjoy the distinct flavors of Sumatra.

Siopao Asado (BBQ Pork Bun) – Philippines

Siopao Asado is a Filipino BBQ pork bun known for its soft, fluffy texture and sweet-savory filling. Start by preparing the filling by cooking pork in a mix of soy sauce, sugar, and garlic until caramelized and tender. Wrap the pork filling in dough, steam the buns, and briefly grill them to add a smoky BBQ flavor. The contrast of soft bun and smoky, flavorful filling makes it a favorite Filipino snack. Serve warm for the best texture and taste.

Bò Nướng Lá Lốt (Grilled Beef in Betel Leaves) – Vietnam

Bò Nướng Lá Lốt is a Vietnamese BBQ delicacy made by wrapping marinated ground beef in betel leaves. Season the beef with lemongrass, garlic, and fish sauce, then wrap it in betel leaves secured with toothpicks. Grill until the leaves are charred and the beef is cooked through, which gives the dish an earthy, herbal flavor. Serve with rice noodles and fresh herbs for a balanced and aromatic meal. This dish is a favorite in Vietnam, known for its unique flavor and presentation.

Ikan Bakar (Grilled Fish) – Malaysia/Indonesia

Ikan Bakar, or grilled fish, is a popular BBQ dish in both Malaysia and Indonesia. Marinate a whole fish with turmeric, lemongrass, and coconut milk, then grill it over charcoal for a smoky finish. Baste with a mixture of tamarind and soy sauce while grilling for added flavor. Serve with steamed rice and a side of sambal for a spicy kick. This simple yet flavorful dish highlights the natural taste of fresh fish and is a staple in many Southeast Asian homes.

This article originally appeared on RetailShout.

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