Soups & Stews
Slow-simmered bowls of comfort, broth and braise.
227 dishes
Pho
Vietnam's aromatic noodle soup - clear broth, rice noodles, herbs and beef.
Vietnam ·
Hanoi 
Birria
Rich chilli-braised meat stew, also tucked into crispy tacos.
Mexico ·
Jalisco 
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Feijoada
Brazil's national black-bean and pork stew - slow-simmered and served with rice, collard greens, farofa and orange.
Brazil ·
Rio de Janeiro 
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Hot Pot
A simmering communal broth you cook your own feast in.
China ·
Chongqing 
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Tagine
Morocco's aromatic slow-cooked stew, named for the conical clay pot it is braised in - meat, dried fruit, olives and warm spices.
Morocco ·
Nationwide 
Borscht
Ruby beetroot soup served with a dollop of sour cream.
Ukraine ·
Nationwide 
Curry Goat
Goat slow-curried with Scotch bonnet and allspice.
Jamaica ·
Nationwide 
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Doro Wat
Ethiopia's rich, fiery national chicken stew, slow-cooked with berbere spice and served on injera.
Ethiopia ·
Nationwide 
Goulash
Hungary's national beef stew - slow-simmered with sweet paprika, onions and vegetables until rich and deeply warming.
Hungary ·
Nationwide 
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Humkessoep
Humkessoep is a hearty Dutch soup of potatoes, beans and bacon, simmered slowly and eaten with rye bread in the colder months.
Netherlands ·
Nationwide 
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Kimchi Jjigae
Bubbling stew of aged kimchi, pork and tofu.
South Korea ·
Nationwide 
Mohinga
Catfish and lemongrass rice-noodle soup, the national breakfast.
Myanmar ·
Nationwide 
Sinigang
Sour tamarind broth crowded with pork and vegetables.
Philippines ·
Nationwide 
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Ema Datshi
Bhutan's fiery national dish - whole chillies simmered in a creamy melted-cheese sauce, served with red rice.
Bhutan ·
Nationwide 
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Pepperpot
Dark Amerindian meat stew flavoured with cassareep.
Guyana ·
Nationwide 
Chankonabe
Chankonabe is one of the classic dishes in the stew tradition of Japan.
Japan 
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Chileajo
Chileajo is a dark Mexican sauce or stew of dried chillies and garlic, usually made with pork.
Rendang
Indonesia's celebrated slow-cooked beef curry - simmered for hours in coconut milk and spices until dark, dry and intensely tender.
Indonesia ·
West Sumatra 
Beyaynetu
The Ethiopian combination platter: injera spread with small mounds of lentils, split peas, greens and vegetables, eaten by hand from a shared plate.
Gulai
Indonesian coconut-milk curry from the Minangkabau kitchen of West Sumatra - rich, golden, ladled generously over rice at the Padang canteen.
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Jukut Ares
A clear, herb-bright Balinese soup built around the inner core of the banana plant, simmered with jackfruit, long beans, lemon basil and a thin coconut-broth finish.
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Kufta Bozbash
A long-simmered Azerbaijani meatball and chickpea soup with saffron, mint, and rice-stuffed kufta hiding an almond or dried plum at the center.
Azerbaijan ·
Nationwide in Azerbaijan, with classic concentrations in Baku, Sheki, Ganja, Quba, Lankaran, and the Mugam regions of the South Caucasus 
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Minorcan Clam Chowder
A tomato-based Florida chowder of clams, potatoes, and datil peppers, brought to St. Augustine by Mahón-Menorca settlers in the 18th century.
United States ·
North Florida, especially St. Augustine, St. Augustine Beach, the Matanzas and Tolomato river basins, Crescent Beach, and the broader First Coast 
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Perkelt od Podolca
A Slavonian beef stew made from the Podolac cattle breed, slow-cooked with onion and a heavy hand of paprika until the sauce turns brick-red - served with rezanci noodles.
Croatia ·
Slavonia (eastern Croatia)