Here Are Six Spring Delights to Try Across the Region
Spring season in Asia brings in an array of seasonal delights that celebrate renewal and fresh, delicate flavors. As nature shakes off the last bits of the bitter cold, markets start to fill up with tender greens, young bamboo shoots, and fragrant herbs incorporated in dishes that truly capture the essence of the season.
From Sakura-themed desserts in Japan and fresh salads in Thailand to the seasonal banchan in South Korea and the light and savory dishes from China, here are some of our favorite spring dishes across Asia that reflect the region’s deep connection to nature and the ever-changing seasons.
Chinese Spring Pancakes
Also known as Chun Bing, Peking Duck Pancakes, or Mandarin Pancakes, these light and soft pancakes are traditional food for celebrating the beginning of spring and are an essential element of the classic Peking duck meal.
It’s usually eaten with savory mains such as duck, bean sprout stir-fry, and Moo Shu Pork, alongside vegetable side dishes like cucumbers and spring onions folded inside them. They are made from wheat flower and water and are cooked in a steamer or a pan. These pancakes aren’t sweet like the Western stacks we know and love, but they sure make a fantastic base for our savory favorites!
Som Tum
Spring brings in fresh produce, and salads are the best way to enjoy them is at their most fresh form, so we just have to include one of our favorites!
Originally from Thailand, Som Tum can be enjoyed all year round, but it can be particularly refreshing during the spring months. Also known as Green Papaya salad, Som Tum is made of shredded papaya salad, tomatoes, green beans, and peanuts tossed in a tangy lime dressing consisting of lime juice, tamarind paste, fish sauce, and palm sugar. It’s bursting with sweet and sour flavors, a signature of Thai cuisine, and definitely a great appetizer or a meal on its own!
This salad recipe also has variations, such as the Som Tum Mamuang, which is made from strips of green mango instead of papaya. It’s equally delicious and offers a tart and slightly crunchy base.
Laksa Nyonya
This dish is popular in Malaysian cuisine, described as the perfect blend of Malay and Chinese cuisine, creating something new and unique.
Laksa Nyonya is basically a rice noodle dish made with a broth of coconut milk and spices, hard-boiled eggs, bean sprouts, tofu puffs, and a variety of seafood — usually shrimp or blood cockles. If you want a little kick, just a little chili paste on top would do the trick!
The Peranakan people, who are the descendants of the first Chinese immigrants in Malaysia, introduced many traditional flavors to Malay cuisine, which gave birth to this dish. “Nyonya” is the term for Peranakan women and Peranakan cuisine. If you think about it, the name fits considering women are symbols of light and life — and so is spring!
Nyonya is available all over Malaysia, with origins in Melaka. There, it’s merely dubbed as Melaka Laksa.
Fresh Vietnamese Spring Rolls
These traditional spring rolls are well-loved across the region and packed with fresh veggies, herbs, and slices of pork or shrimp. The dish’s contents often vary, with some having only vegetables or having thin rice noodles folded into thin rice paper, but one thing they all have in common is that it’s a refreshing meal perfect for the season!
The spring rolls are traditionally served with a sweet and savory peanut or hoisin sauce, but it all comes down to preference. There are a variety of sauces to choose from, such as nuoc cham, which is a Vietnamese fish sauce vinaigrette made from a combination of lime juice, fish sauce, garlic, sugar, and chili peppers. And speaking of chili, spicy lovers can also try dipping it in sweet and spicy chili sauce.
Spring Namul
Banchan is an essential part of a Korean meal. If you don’t know what banchan is, these are the small side dishes served alongside the mains. Namul is a traditional vegetable dish in South Korea that refers to a variety of green side dishes. These edible vegetables are served raw, blanched, fried, sautéed, or dried and are often seasoned with various condiments such as soy sauce, sesame oil, sesame seeds, vinegar, garlic, and gochujang (Korean spicy chili paste). The main point of namul, however, is for it to be seasoned lightly and allow the raw, fresh flavor of the vegetables to shine through.
It's a great side dish for barbecues, serving as a palate cleanser that adds a bit of freshness to oily dishes like samgyupsal. Some of the most popular namul dishes include Sukju Namul (seasoned mung bean sprout dish), Sigeumchi Namul (Spinach side dish), Musaengchae (spicy radish dish), and Hobak Namul (Zucchini side dish).
Sakura Mochi
Spring is more than just fresh vegetables and savory pancakes, and we couldn’t miss the chance to add a sweet treat to this list.
Mochi is a Japanese sweet rice cake and is popularly known in its ice cream and donut forms, which feature a variety of flavors and colors. In Japan, the arrival of spring is welcomed with a splash of pink as the delicate Sakura blooms (Cherry Blossoms) cover the cities in pink and white confetti-like petals. It’s a sight to behold, for sure, and to add to the excitement of the season, several merchants in Japan release Sakura-themed souvenirs and treats, including Sakura Mochi!
This traditional spring treat features a sweet glutinous rice cake filled with red bean paste wrapped in an edible pickled cherry blossom leaf. The Sakura scent mixes with the chewy and soft rice dessert (which is also light pink, btw!) and is the epitome of spring in every bite!
You can find them in most convenience stores and supermarkets in Japan, and they are perfect to bring along your hanami (flower-viewing) picnics! There are also specialty stores that sell them, such as Chomeiji, a centuries-old confectionary founded by the father of Sakura mochi in 1717.
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