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30. Goi cuon (summer season roll), Vietnam, Summertime rolls: Light, revitalizing and wholesome. Courtesy Ducson Nguyen, This treat made from pork, shrimp, herbs, rice vermicelli and other ingredients covered in rice paper is served at room temperature. It's "meat light," with the flavors of revitalizing herbs erupting in your mouth. Dipped in a slightly sweet Vietnamese sauce laced with ground peanuts, it's wholesome, easy and the really meaning of "moreish."29.

Called the "Rolls-Royce" of beef, it's best consumed sashimi design, blessed with a drizzle of kaffir lime and green tea sea salt. Marbled fat provides each mouthful texture as the beef melts away, leaving a subtle but clearly traditional beef taste. 28. Pho, Vietnam, Pho is a noodle soup and a pillar of Vietnamese cooking.

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But it's higher than the amount of its parts-- fragrant, tasty and balanced. 27. Lechn, Philippines Lechn is Spanish for nursing pig. Courtesy Lemuel Cantos/Creative Commons/Flickr, A Filipino national meal, lechn is an entire young pig slow-roasted over charcoal for several hours. The procedure makes for tender meat and crispy skin.

26. Fajitas, Mexico, A staple of Tex-Mex cuisine. Courtesy Denis Dervisevic/Creative Commons/Flickr, This assembly kit of a dining experience is an adventure to do it yourself lovers all over. Step 1: Behold the meat sizzling on an intense frying pan.  food world offenbach : Together with the meat, throw side portions of capsicum, onion, guacamole, sour cream and salsa into a warm, flour tortilla.

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25. Butter garlic crab, India, As hot and as tasty as it looks. Courtesy Jun Selta/Creative Commons/Flickr, This one declares no roots in Chinese, Continental or Indian cuisines. It originates from Butter Land, a fictional best foods paradise stabilized on the premise that anything tastes terrific with melted butter. This tasty, simple meal is made by drowning a big crab in a gallon of butter-garlic sauce, which seeps into every nook and cranny and coats every inch of flesh.

24. Champ, Ireland, Irish national dish champ goes down faster than the very first pint of Guinness on a Friday night. Mashed potato with spring onions, butter, salt and pepper, champ is the ideal side with any meat or fish. For the textbook plate of velvety goodness, we suggest the busiest club in any Irish seaside town.