Street food is one of the joys of travel, from Delhi's chaat to Bangkok's night markets, Hanoi's pho and Penang's hawker centres. A few simple habits help you enjoy it without getting sick.
Choose busy stalls
A long queue of locals is the best recommendation. High turnover means ingredients are fresh and food does not sit around.
Watch it being cooked
Food cooked to order at high heat, such as stir-fries, grilled skewers and freshly fried snacks, is generally safer than dishes left standing at room temperature.
Water and ice
- Drink bottled or filtered water where tap water is not safe.
- In many cities, ice in restaurants is made from purified water; at roadside stalls, be more cautious.
- Fresh juices are great, but choose clean, busy vendors.
Fruit and salads
Choose fruit you can peel yourself, or freshly cut fruit from clean stalls. Raw salads washed in tap water are riskier in some destinations.
Hygiene
- Carry hand sanitiser and wet wipes.
- Check that the vendor handles money and food separately, or uses gloves.
Spice levels
Thai, Andhra and some Sri Lankan food can be very spicy. Learn how to ask for "less spicy" in the local language.
Allergies and diets
If you have allergies or follow a vegetarian or Jain diet, carry a translated note. Many Asian dishes use fish sauce, shrimp paste or peanuts. See Vegetarian food abroad: a destination-by-destination guide.
Ease into it
Start slowly in the first days, especially after a long flight. Do not try every spicy dish on day one.
Carry a small kit
Oral rehydration salts, basic stomach medicines your doctor recommends and probiotics if you use them.
Food tours
A guided food walk is a great way to try many dishes at trusted stalls. See Food and culinary holidays.
When to go
When to go
When to go
When to go