Travelling through Southeast Asia isn’t just about the temples, the scenery, or the pace of life — it’s also about the food. With Baktrax, you don’t just visit the region; you taste it. From family-run kitchens to roadside food stalls, every meal tells a story of tradition, spice, and community. Here are ten dishes that make our tours a true culinary adventure — each best enjoyed in the country it calls home.
1. Laos – Or Lam (Luang Prabang Stew)
A comforting stew from northern Laos, Or Lam blends buffalo meat, lemongrass, chilli, and holy basil. It’s smoky, spicy, and deeply aromatic — a reflection of Luang Prabang’s gentle rhythm. On our Laid-Back Laos tour, you’ll find locals simmering this dish over open fires, chatting as the scent fills the air.
2. Cambodia – Amok Trey
The national dish of Cambodia, Amok Trey is a silky coconut fish curry steamed in banana leaves. The delicate blend of galangal and lemongrass captures the heart of Khmer cuisine. You’ll taste this on our Cambodia & Vietnam Adventure, often made by home cooks who’ve perfected it over generations.
3. Vietnam – Bun Cha
In Hanoi, Bun Cha is a midday ritual — smoky grilled pork served with vermicelli noodles and fresh herbs. It’s simple yet deeply satisfying. Travelling through northern Vietnam with Baktrax means sitting at a street-side stall, sharing bowls with locals and washing it all down with iced tea.
4. Thailand – Khao Soi
Northern Thailand’s Khao Soi is a curry-noodle hybrid that perfectly captures the region’s balance of spice and comfort. You’ll try it in Chiang Mai or Pai, perhaps after a morning market wander. With crispy noodles on top and soft ones beneath, it’s a dish that’s both crunchy and creamy — just like Thailand itself.
5. Malaysia – Laksa
A fragrant bowl of Laksa is Malaysia in a nutshell — bold, spicy, and multicultural. Each region has its twist: Penang’s tangy Asam Laksa uses tamarind and mackerel, while others prefer coconut-based versions. You’ll sample both on our Real Malaysia route, learning how the country’s diversity shows up in every spoonful.
6. Laos – Laap
Often called the national dish, Laap is a minced meat salad flavoured with lime, fish sauce, and mint. Served with sticky rice, it’s a lively mix of textures and flavours. Sharing Laap at a village gathering is a moment of genuine connection — a taste of Laos’ hospitality.
7. Cambodia – Nom Banh Chok
Known as “Khmer noodles”, Nom Banh Chok is a breakfast favourite. Rice noodles topped with green curry sauce, fresh herbs, and banana flowers — it’s as refreshing as it is beautiful. We love stopping at small morning markets to enjoy this dish with locals starting their day.
8. Vietnam – Cao Lau
Found only in Hoi An, Cao Lau noodles are made with water drawn from the town’s ancient wells. The result is a chewy, smoky texture unique to this historic trading port. Exploring Hoi An with Baktrax means more than sightseeing — it’s discovering flavours that can’t be replicated anywhere else.
9. Thailand – Som Tam
This green papaya salad is fiery, tangy, and addictively crunchy. A staple of street food in Isaan, it’s a must-try on our Real Thailand tour. Watching vendors pound the ingredients together with a mortar and pestle is half the fun — a performance of flavour in motion.
10. Malaysia – Roti Canai
Flaky, buttery, and served with dhal or curry, Roti Canai is breakfast heaven. Influenced by Indian cuisine, it’s best enjoyed at a roadside mamak stall with a cup of strong teh tarik. Early mornings on a Baktrax Malaysian tour often start just like this — simple, authentic, and unforgettable.
The Taste of Real Travel
What sets Baktrax apart isn’t just where we go — it’s how we travel. By eating local, supporting small businesses, and embracing the everyday, you’ll experience Southeast Asia through its most universal language: food. Explore our full range of small-group tours across Thailand, Laos, Vietnam, Cambodia, and Malaysia.
