From detoxifying buddha bowls to artfully-layered, deconstructed burritos, bowl foods have come a long way since soups and stews were the primary options. Our Instagram feeds are flooded with endless snaps of increasingly enticing and innovatively engineered bowl-based creations. Despite being a star on social media, this trend is certainly here to stay.
At its core, this delightful cuisine embodies comfort, whether it’s a refreshing serving of poke on the sun-drenched Hawaiian coast, a hangover-busting bowl of pho in Vietnam, or a reviving Welsh stew to warm the soul. It’s this feel-good factor that perfectly connects people and places. Below are some incredible bowl food experiences picked by the crew at iBestTravel from across the globe.
Khao soi in northern Thailand
Any traveler who has spent time in the north of Thailand will have enjoyed an irresistibly fragrant bowl of khao soi. This luscious, golden, coconut milk-based curry is filled with juicy pieces of chicken and slippery rice noodles, topped with crispy, deep-fried noodles for added crunch. For a delightful tang, don’t forget to add the colorful pickled vegetables served on the side; a heady helping of bird’s eye chilies swimming in fish sauce if you can handle the heat adds even more flavor.
As a young person traveling solo in Chiang Rai, this dish and I enjoyed many evenings together. Perhaps it’s the absence of outdoor eating culture back home or the hot evenings, but I’ve never managed to recreate those unforgettable tastes and textures. I guess I’ll just have to return!
Salmorejo in Seville, Spain
Never confuse gazpacho with salmorejo, particularly in Andalucía. Locals will emphasize that this piquant dish differs from its more famous cousin – and indeed, it does, albeit slightly. While gazpacho features a variety of vegetables, salmorejo sticks to tomatoes and garlic, blending in leftover bread and vinegar, topped with chopped egg, Iberico ham, and a swirl of olive oil. It’s simply delicious.
Salmorejo marks a turning point for understanding cold soup. Having recently moved to Seville (Europe’s hottest city), the force of cultural change and heat took me by surprise. Savoring cold soup was my first lesson in how different life would become, with its rich history embedded within. Most believe salmorejo was invented in Córdoba, yet Seville fervently disputes this fact. This began my journey of discovering why Seville takes pride in being distinct, especially in contrast to the rest of Spain.
Congee in Guǎngzhōu, China
Few nations have garnered the notoriety among travelers that China has. “Your phone won’t work,” a stranger once forewarned me in a dimly lit dorm room. “Nobody will speak English, and the public bathroom situation…” Thus, I approached my hostel in Guǎngzhōu with a bit of anxiety. The owner, anticipating my hunger, guided me to a simple eatery in a nearby parking lot. Although his English was limited, he promised me the best breakfast of my life. Before me was a large bowl of congee (rice porridge), resembling a cold, sticky porridge adorned with chunks of meat.
As morning commuters savored their noodles while engaging in lively conversations around me, the cooking chaos commenced. A sense of achievement cloaked me as I realized I was far from home. However, the moment I tasted it, I found the dish revolting, yet I’ll always cherish the feeling of accomplishment it inspired.
Arroz de marisco in Portugal
Portuguese cuisine is unfussy and nourishing – think treats like pastel de nata (custard tart) and mains such as frango assado com piri piri (spicy, charcoal-grilled chicken) and porco à alentejana (braised pork with clams). However, the defining dish of this seafaring nation, boasting over 1000 miles of coastline, is arroz de marisco. The seemingly simple translation of “seafood rice” does not do justice to this rich combination of shellfish in a tomato-based sauce, typically served in a large earthenware pot for sharing.
Beyond the prawns, mussels, crabs, lobster, and any daily catch, the best examples of arroz de marisco can often be found not in upscale restaurants, but in cozy, backstreet tascas instead.
Pho in Hanoi, Vietnam
After the balmy 33-degree heat of Cambodia, my boyfriend and I arrived with tans and laid-back vibes in northern Vietnam. The cool 13 degrees felt refreshing, until a four-hour walking tour mixed with lingering cold led us to seek shelter in one of the city’s cozy spots.
After politely exiting the tour, we navigated through the bustling chaos of Hanoi’s markets and mopeds, eventually finding a lively eatery in the Old Quarter. We eagerly chose the ultimate comfort food: pho. Arriving in a large bowl with thick noodles and prawns immersed in a fragrant broth, it was nourishing and immensely satisfying. Coupled with a locally sourced beer costing less than $1, we were quickly on our way to recovery.
Ceviche in Mexico
Mexico is my favorite country, renowned for its vibrant flavors. With delicious offerings such as tacos, spicy salsas, smoky chipotle, and fresh limes, it’s hard not to enjoy. During my latest visit to the lovely fishing town of Puerto Morelos, I experienced one of the most delicious dishes ever: a deep bowl of salmon ceviche, soaked in zesty lime juice, aromatic coriander, and red onion. This classic combination never disappoints.
However, there were some unexpected additions. Along with refreshing salmon marinating in lime juice, sweet chunks of pineapple and mango elevated the dish. Nothing beats sitting on the beach, gazing at the waves, while enjoying such a fresh and delightful bowl of food. This dish perfectly encapsulated what I love about Mexico: its colorful, vibrant essence that overwhelms the senses, leaving you craving more.
Ramen in Tokyo, Japan
In Japan, a country where bowl food is a staple and solo dining is embraced, it’s no wonder there’s a chain of restaurants dedicated to allowing you to enjoy your meal without distractions. Ichiran is famous for its tonkotsu ramen and is widely found across Japan, prompting me to experience it firsthand. I ordered my dish through an electronic ticket machine, as is customary in Japan, and filled out a paper form to customize my bowl – extra chili and softer noodles, please. After a brief wait, I was led to my own personal booth.
Wooden dividers separated me from the diners on either side, and I slipped my completed tickets through a curtain in front of me. Moments later, a beautifully crafted bowl of ramen appeared, the chef offered a small bow, and the curtain closed, allowing for a peaceful dining experience. In Tokyo, a city overflowing with people, this brief respite let my senses focus solely on the rich flavors of the dish. It was a tasty bowl I will always remember.
