Vietnamese beef noodle soup is called Pho. Pho has both French and Chinese origins. Authentic pho is simmered for hours to maximize the flavors. In Vietnam, Pho is typically a breakfast dish.

Palusami is a dish that is common in the Pacific Islands. It is considered the national dish of Kiribati. The two main ingredients of Palusami are coconut milk and taro leaves as coconuts and taro are plentiful in the populated parts of the islands.

Beshbarmak is boiled meat with noodles. Traditionally, horse or sheep meat was used. The dish was first prepared by Kazakh nomads. The name of the dish translates to ‘five fingers’ which refers to the fact that no cutlery is used to partake in Beshbarmak and the meal is therefore eaten with the hand.

The national dish of Taiwan is Beef Noodle Soup. This flavorful and savory dish is found in almost every restaurant in the country. Every year a competition is held in Taipei to see who can cook the best Beef Noodle Soup.

Slovakia’s national dish is called Bryndzove Halusky. Bryndza is a type of soft cheese made from sheep’s milk. It is paired with bacon and potato dumplings called Halušky. Since most of Slovakia’s early inhabitants were farmers, they developed this dish from farmed potatoes and homemade cheeses.

Pot au Feu is a savory beef stew that originated in France and graced the tables of both the poor and rich alike. Traditionally, the dish is prepared with vegetables, spices, and meat in a large iron pot. It is served with bread.

Ambuyat is a type of starch derived from the trunk of a sago palm and cooked as a delicacy in the country of Brunei. It is consumed with a two-pronged bamboo utensil known as ‘chandas’