Soups & Stews
Slow-simmered bowls of comfort, broth and braise.
210 dishes
Pho
Vietnam's aromatic noodle soup — clear broth, rice noodles, herbs and beef.
Birria
Rich chilli-braised meat stew, also tucked into crispy tacos.
Feijoada
Brazil's national black-bean and pork stew — slow-simmered and served with rice, collard greens, farofa and orange.
Hot Pot
A simmering communal broth you cook your own feast in.
Tagine
Morocco's aromatic slow-cooked stew, named for the conical clay pot it is braised in — meat, dried fruit, olives and warm spices.
Borscht
Ruby beetroot soup served with a dollop of sour cream.
Curry Goat
Goat slow-curried with Scotch bonnet and allspice.
Doro Wat
Ethiopia's rich, fiery national chicken stew, slow-cooked with berbere spice and served on injera.
Goulash
Hungary's national beef stew — slow-simmered with sweet paprika, onions and vegetables until rich and deeply warming.
Humkessoep
From the Netherlands, Humkessoep is a well-known soup.
Kimchi Jjigae
Bubbling stew of aged kimchi, pork and tofu.
Mohinga
Catfish and lemongrass rice-noodle soup, the national breakfast.
Sinigang
Sour tamarind broth crowded with pork and vegetables.
Ema Datshi
Bhutan's fiery national dish — whole chillies simmered in a creamy melted-cheese sauce, served with red rice.
Ndolé
Bitterleaf and peanut stew with meat and shrimp.
Pepperpot
Dark Amerindian meat stew flavoured with cassareep.
Poulet à la Moambe
Chicken stewed in rich palm-fruit sauce.
Chankonabe
Chankonabe is one of the classic dishes in the stew tradition of Japan.
Chileajo
Chileajo is a beloved stew, traditional to Mexico.
Rendang
Indonesia's celebrated slow-cooked beef curry — simmered for hours in coconut milk and spices until dark, dry and intensely tender.
Beyaynetu
The Ethiopian combination platter: injera spread with small mounds of lentils, split peas, greens and vegetables, eaten by hand from a shared plate.
Bramboračka
Bramboračka counts among the traditional food of the Czech Republic, a vegetable soup locals hold dear.
Dimlama
Dimlama counts among the traditional food of Uzbekistan, a stew locals hold dear.
Gulai
Indonesian coconut-milk curry from the Minangkabau kitchen of West Sumatra — rich, golden, ladled generously over rice at the Padang canteen.