The must-try national dishes from countries around the world

There’s really no such thing as a “national dish.” It’s rare for a country to adopt a dish as it does a flag or flower. That said, many countries become associated with certain foods that visitors feel compelled to check out. How many of the following dishes have you tasted?



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Jamaica: Ackee and saltfish

Ackee is a fruit with yellow flesh that resembles scrambled eggs when boiled, and that’s good because when it’s mixed with saltfish, onions, and tomatoes, you get a nutritious breakfast.



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Switzerland: Swiss fondue

After the First World War, a cartel of Swiss cheese makers had more cheese than they could export, so they promoted fondue to the status of “national dish” to encourage consumption and sell more cheese to the Swiss population. Mission accomplished: No one thinks of Switzerland today without envisioning a tasty piece of bread coated in an extravagant amount of cheese.



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Poland: Bigos

Bigos is a traditional dish with several variants. While it can be made with pork, spicy sausage, or poultry, one ingredient is constant: long-simmered sauerkraut.



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Vietnam: Phở

What’s the secret to good phở? Is it the beef or chicken broth skillfully seasoned with anise and cinnamon? Could it be the delicate flavour of the meat? Perhaps it’s the swirling rice noodles. There’s only one way to solve this mystery—eat lots and lots of phở!



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Iceland: Hákarl

In its natural state, Greenland shark meat is toxic for humans. If allowed to ferment, however, it becomes edible…even if its odour still seems toxic! More than one person has been rebuffed by hákarl’s ammonia-like emanations. Perhaps this is why Icelanders enjoy offering it to tourists. Everybody needs a laugh once in a while.



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Peru: Ceviche

The fish in ceviche is not cooked, but rather marinated briefly in lemon or lime juice. The flesh becomes opaque and firm as it soaks up flavour. Clearly, very fresh ingredients are key to making a good ceviche.



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Hungary: Goulash

Hungary isn’t the only country to adopt a meat dish as its national delicacy. In fact, this list could have been comprised exclusively of stews. Hungarian goulash differs from other simmered dishes in its rich flavour of paprika and various Hungarian peppers.



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England: Chicken tikka masala

Indian fare is England’s national dish? The British empire has swallowed so many cultures that its cuisine has been utterly transformed! This chicken, stewed in a lightly spiced sauce, is now seen as a symbol of modern English multiculturalism.



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Sweden: Kanelbulle

Many people love those little Swedish meatballs in sauce, but no one can resist the intoxicating aroma of cinnamon rolls. Sweden has even dedicated a day to them (Kanelbullens dag), every October 4th.



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Ethiopia: Injera

Injera is a large flatbread eaten with the various simmered dishes that make up essential Ethiopian cuisine. Injera is made with teff, an African grain that’s fermented to add a tart flavour.



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Spain: Tortilla de patatas

This Spanish omelette (nothing like the Mexican tortilla) is a simple dish made with potatoes, eggs, and sometimes onions. With so few ingredients, good technique is fundamental!



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Austria: Wiener schnitzel

Wiener schnitzel is a flattened veal cutlet coated in breadcrumbs and fried. It’s served with parsley, lemon slices, and potatoes. Despite having Italian origins, this dish has become emblematic of Austria.



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Australia: Meat pie

Australia’s meat pie isn’t the only national dish resembling a pastry filled with meat. The Aussie version, however, fits in your hand, making it a perfect accompaniment to soccer games. In fact, Australians eat approximately 300 million of these small meat pastries each year.



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Belgium: Flemish beef stew



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South Korea: Kimchi

Kimchi is a condiment rather than a dish, but a South Korean meal would be unimaginable without it. This fermented cabbage, mixed with a paste of hot peppers, garlic, and fish sauce, is even thought to have medicinal qualities.



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Romania: Mămăligă

Romania’s national dish, a close cousin of polenta, comes from Italy. Mămăligă is made from yellow cornmeal that’s simmered for around 20 minutes then served as is, as a side, or garnished with cheese (cream or other), butter, sauce, stew, or grilled fish.



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Slovakia: Bryndzové halušky

Small potato dumplings covered in a cheese sauce made from sheep’s milk are served alongside morsels of bacon. Bryndzové halušky is quite simple, but oh so comforting.



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Scotland: Haggis

Sheep or lamb offal (heart, liver, tongue, etc.), stuffed into the animal’s stomach and cooked—what’s not to love about haggis! You’d be wrong to turn away in disgust, however, because apparently the final product is quite delicious!



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