26+ Delicious Summer Asian Recipes to Beat the Heat

Summer is the perfect time to enjoy fresh, vibrant, and light meals that keep you cool and satisfied.

If you’re looking to add a global twist to your summer cooking, Asian cuisine offers a range of flavorful recipes that are perfect for the hot weather.

From refreshing salads and light seafood dishes to fruity desserts and cool drinks, Asian food is packed with the kind of bold flavors and refreshing ingredients that make summer eating a delight.

In this blog, we’ve rounded up over 26+ summer Asian recipes that are perfect for your seasonal cravings.

Whether you’re cooking for a gathering or just need a quick bite, these dishes are not only delicious but also easy to prepare.

26+ Delicious Summer Asian Recipes to Beat the Heat

From Thai mango sticky rice to Japanese soba noodles, these 26+ summer Asian recipes bring a burst of flavors that are sure to brighten your summer days.

Whether you prefer something light and refreshing like Vietnamese summer rolls or a savory grilled dish like Korean Samgyeopsal, you’ll find something for every craving.

Perfect for gatherings, family meals, or solo indulgence, these recipes highlight the diversity of Asian cuisine and its ability to turn any meal into an exciting culinary adventure.

So, this summer, step out of your comfort zone and try your hand at these easy and delicious recipes.

Whether you’re in the mood for a sweet treat or a savory delight, these 26+ recipes will help you create memorable meals that are perfect for the warm weather.

Chilled Soba Noodle Salad with Sesame-Ginger Dressing

This light, cold noodle dish is a perfect companion for hot summer days.

With nutty soba noodles, crunchy vegetables, and a zesty sesame-ginger dressing, this salad is both refreshing and deeply satisfying. It’s ideal for lunch, a picnic, or a light dinner when the last thing you want is a heavy, hot meal.

Ingredients:

• 8 oz soba noodles
• 1 cup shredded carrots
• 1 cucumber, julienned
• ½ red bell pepper, thinly sliced
• 2 scallions, chopped
• 2 tbsp sesame seeds
• Optional: cooked shrimp, tofu, or shredded chicken

Dressing:

• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tbsp honey or maple syrup
• 1 tbsp grated fresh ginger
• 1 clove garlic, minced
• 1 tsp sriracha (optional)

Instructions:

1. Cook soba noodles according to package instructions. Drain and rinse under cold water.
2. In a large bowl, combine noodles with carrots, cucumber, bell pepper, and scallions.
3. Whisk all dressing ingredients in a small bowl until smooth.
4. Pour dressing over the noodle mixture and toss well.
5. Sprinkle sesame seeds on top and add protein if desired.
6. Chill in the fridge for 30 minutes before serving.

This soba noodle salad is a go-to for quick prep, cool textures, and bold Asian flavors.

It travels well and gets even tastier as it sits, making it perfect for make-ahead meals and outdoor gatherings.

Thai Mango Chicken Lettuce Wraps

These Thai-inspired lettuce wraps are bursting with tropical flavor, thanks to juicy mango, crisp veggies, and aromatic herbs.

They’re light, healthy, and come together quickly—ideal for a breezy summer evening or a casual backyard meal.

Ingredients:

• 1 lb boneless chicken breast, diced
• 1 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp lime juice
• 1 tsp brown sugar
• 1 ripe mango, diced
• ½ red onion, thinly sliced
• ½ cup shredded carrots
• Fresh cilantro, mint, or Thai basil
• Butter lettuce leaves

Instructions:

1. Heat olive oil in a skillet over medium heat. Add garlic and sauté for 30 seconds.
2. Add diced chicken, soy sauce, fish sauce, lime juice, and brown sugar. Cook until chicken is fully cooked and caramelized.
3. Remove from heat and let cool slightly.
4. Stir in mango, onion, and carrots.
5. Scoop the mixture into butter lettuce leaves.
6. Top with fresh herbs and an optional squeeze of lime.

These lettuce wraps offer a cooling contrast of sweet and savory, soft and crunchy.

They’re hands-on, fun to eat, and easily customizable—perfect for laid-back summer meals or entertaining friends al fresco.

Vietnamese Iced Coffee Popsicles

Inspired by the bold, creamy flavors of Vietnamese iced coffee, these popsicles are a sweet and energizing treat for warm weather.

Made with strong brewed coffee and sweetened condensed milk, they’re an adult-friendly dessert that offers a fun twist on your morning brew.

Ingredients:

• 1 cup strong brewed coffee, chilled
• ½ cup sweetened condensed milk
• ½ cup whole milk or half-and-half
• Optional: a pinch of cardamom or cinnamon

Instructions:

1. In a bowl, mix coffee, condensed milk, and whole milk until well combined.
2. Add a pinch of cardamom or cinnamon if desired.
3. Pour mixture into popsicle molds.
4. Freeze for at least 6 hours or overnight.
5. To release, run molds under warm water for a few seconds.

These coffee popsicles are creamy, bold, and refreshing—like your favorite iced coffee, but with an icy twist.

They’re perfect for a midday pick-me-up, and they’ll make you feel like you’re cooling off at a trendy Hanoi café, no passport required.

Korean Spicy Cucumber Salad (Oi Muchim)

This crunchy Korean side dish is a vibrant and spicy cucumber salad that’s full of flavor and ready in minutes.

With a refreshing kick from garlic, sesame, and gochugaru (Korean chili flakes), it pairs perfectly with grilled meats or as part of a summer barbecue spread.

Ingredients:

• 2 large cucumbers (Persian or English), thinly sliced
• 1 tsp salt
• 1 tbsp gochugaru (Korean red pepper flakes)
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp sugar
• 2 cloves garlic, minced
• 1 scallion, chopped
• 1 tsp toasted sesame seeds

Instructions:

1. Toss cucumber slices with salt and let sit for 10–15 minutes. Drain excess liquid.
2. In a bowl, combine gochugaru, vinegar, sesame oil, sugar, garlic, and scallion.
3. Add drained cucumbers and mix well.
4. Garnish with sesame seeds. Serve chilled.

Oi Muchim is the ultimate quick-fix summer side—cold, spicy, and delightfully crunchy.

It adds a fiery zing to any meal and brings refreshing balance to heavier dishes, making it a must-have on warm days.

Cold Vietnamese Rice Paper Rolls with Shrimp

These light, translucent rolls are packed with shrimp, fresh herbs, and crisp vegetables. Served with a tangy peanut or hoisin dipping sauce, they’re as fun to make as they are to eat.

Cold, hydrating, and bursting with fresh flavor, they’re ideal for hot summer days when you want something cool and nourishing.

Ingredients:

• 8 rice paper wrappers
• 16 cooked shrimp, sliced in half lengthwise
• 1 cup cooked vermicelli noodles
• 1 cup shredded lettuce or cabbage
• ½ cup julienned carrots
• ½ cucumber, julienned
• Fresh mint and Thai basil leaves

For the dipping sauce:

• ¼ cup hoisin sauce
• 2 tbsp peanut butter
• 1 tbsp lime juice
• 1 tbsp water
• Crushed peanuts (optional)

Instructions:

1. Dip one rice paper wrapper in warm water for 10–15 seconds until soft.
2. Lay it flat and layer in shrimp, noodles, veggies, and herbs.
3. Fold the bottom up, sides in, and roll tightly.
4. Repeat with remaining wrappers.
5. Mix dipping sauce ingredients until smooth and serve with rolls.

These rice paper rolls are like edible air-conditioning—cool, fresh, and totally satisfying.

They’re great as a healthy snack or light lunch, and they make an impressive appetizer at summer parties.

Japanese Cold Tofu with Soy-Ginger Sauce (Hiyayakko)

Minimal, refreshing, and incredibly easy, Hiyayakko is a traditional Japanese chilled tofu dish that’s perfect for summer.

Silken tofu is topped with savory garnishes and a light soy-ginger sauce, creating a simple yet elegant dish that cools you down without cooking a thing.

Ingredients:

• 1 block silken or soft tofu, chilled
• 2 tbsp soy sauce
• 1 tsp grated fresh ginger
• 1 tbsp mirin (optional)
• 1 scallion, finely sliced
• Bonito flakes (optional)
• Toasted sesame seeds
• Chopped shiso or cilantro (optional)

Instructions:

1. Gently cut chilled tofu into individual servings.
2. Place on small plates.
3. In a bowl, mix soy sauce, ginger, and mirin.
4. Pour sauce over tofu.
5. Garnish with scallions, sesame seeds, and optional toppings.

Hiyayakko proves that you don’t need heat to create flavor. It’s cooling, elegant, and packed with umami in every bite.

A true summer staple in Japan, it’s perfect for when you want something quick, healthy, and effortlessly sophisticated.

Thai Coconut Ice Cream

This creamy, dairy-free Thai coconut ice cream is perfect for hot summer days. Made with coconut milk, it’s rich, smooth, and naturally sweetened with palm sugar.

A refreshing tropical treat, it’s a fun and unique way to cool off, with a distinctly exotic flavor.

Ingredients:

• 2 cans (14 oz each) full-fat coconut milk
• ½ cup palm sugar (or brown sugar)
• 1 tsp vanilla extract
• Pinch of salt
• ½ cup toasted shredded coconut (optional)
• ½ cup chopped mango, lychee, or other tropical fruits (optional)

Instructions:

1. In a saucepan, combine coconut milk, sugar, vanilla, and salt. Heat over medium heat until sugar dissolves, but don’t let it boil.
2. Allow the mixture to cool completely, then pour it into an ice cream maker. Follow the manufacturer’s instructions.
3. If you don’t have an ice cream maker, pour the mixture into a shallow dish and freeze, stirring every 30 minutes until it reaches a creamy consistency.
4. Once frozen, scoop into bowls and top with toasted coconut and chopped tropical fruit.

This coconut ice cream is a creamy dream with a tropical twist.

It’s indulgent without being overly sweet and is sure to be a hit at summer barbecues or family gatherings. Plus, it’s dairy-free, so it’s suitable for those with lactose intolerance.

Japanese Cold Udon Noodles with Dipping Sauce (Zaru Udon)

Zaru Udon is a cold noodle dish that features thick, chewy udon noodles served with a savory dipping sauce. It’s perfect for summer because it’s simple, refreshing, and requires no heat to prepare.

The dipping sauce is a delightful combination of soy sauce, mirin, and dashi, giving the noodles a savory kick.

Ingredients:

• 10 oz udon noodles (fresh or frozen)
• 2 cups dashi stock (or water with a dashi packet)
• 3 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 1 tsp sesame oil
• 1 scallion, finely chopped
• 1 tbsp grated daikon radish (optional)
• 1 boiled egg (optional, for topping)

Instructions:

1. Cook udon noodles according to package instructions, then drain and rinse under cold water.
2. In a saucepan, combine dashi stock, soy sauce, mirin, sugar, and sesame oil. Bring to a simmer, then remove from heat and let cool to room temperature.
3. Serve the noodles chilled, with the dipping sauce on the side. Garnish with scallions and grated daikon.
4. Optional: Add a boiled egg on top for extra protein.

Zaru Udon is a quintessential summer meal in Japan. It’s incredibly easy to prepare and serves as a perfect light lunch or dinner.

The contrast between the cold noodles and the savory dipping sauce is refreshing and satisfying, making it a favorite for those hot summer afternoons.

Indonesian Gado-Gado Salad

Gado-Gado is a vibrant Indonesian salad loaded with steamed vegetables, tofu, and a rich peanut sauce.

The mix of fresh and cooked veggies, combined with the creamy, slightly spicy peanut dressing, makes this a hearty yet refreshing meal. It’s ideal for warm weather when you want something filling but not heavy.

Ingredients:

• 1 cup boiled potatoes, sliced
• 1 cup steamed green beans
• 1 cup cabbage, shredded
• 1 carrot, julienned
• 1 block firm tofu, cubed and fried
• 2 boiled eggs, halved
• 1 cucumber, sliced
• ½ cup crispy shallots (optional)

For the peanut sauce:

• ½ cup peanut butter
• 3 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tbsp lime juice
• 1 tbsp water
• 1 small chili (optional, for heat)

Instructions:

1. Arrange the vegetables, tofu, and eggs on a large platter.
2. In a blender or bowl, mix all peanut sauce ingredients until smooth. Adjust the thickness with more water if necessary.
3. Drizzle the peanut sauce over the salad and garnish with crispy shallots.
4. Serve chilled or at room temperature.

Gado-Gado is a beautifully colorful, nutrient-packed salad that offers a delightful contrast in textures and flavors.

The creamy, savory peanut sauce ties everything together, making each bite burst with richness and complexity. This dish is filling yet light, making it an excellent choice for a summer lunch or dinner.

Filipino Mango and Sticky Rice

A tropical, indulgent dessert, Filipino Mango and Sticky Rice combines the sweetness of ripe mango with the creamy richness of coconut-infused sticky rice.

This is a favorite treat in Southeast Asia, and it’s incredibly easy to prepare. The balance of sweetness and coconut flavor makes it a refreshing and satisfying summer dessert.

Ingredients:

• 1 cup sticky rice (also known as glutinous rice)
• 1 ½ cups coconut milk
• ¼ cup sugar
• 1 ripe mango, peeled and sliced
• A pinch of salt
• Sesame seeds or mung beans for garnish (optional)

Instructions:

1. Rinse the sticky rice under cold water until the water runs clear.
2. Soak the rice for at least 30 minutes, then steam it for about 30-40 minutes until soft.
3. In a saucepan, combine coconut milk, sugar, and a pinch of salt. Heat over medium heat until the sugar dissolves, but don’t bring to a boil.
4. Pour the coconut mixture over the cooked sticky rice and stir gently. Let it sit for about 10 minutes to absorb the coconut flavor.
5. Serve the sticky rice with fresh mango slices and garnish with sesame seeds or mung beans.

This Filipino dessert is both sweet and comforting, with a perfect balance of creamy, chewy, and fruity textures.

It’s an ideal way to enjoy mango season, especially when you need a cooling dessert to end a summer meal.

Chinese Cold Sesame Noodles

Chinese Cold Sesame Noodles (Zha Jiang Mian) are perfect for a quick, no-cook summer meal.

The dish features soft, chewy noodles coated in a rich, creamy sesame paste sauce, with a slight kick from chili oil and a fresh crunch from cucumber and carrots. It’s satisfying yet light, and can be served as a main or side dish.

Ingredients:

• 8 oz Chinese wheat noodles or spaghetti
• 2 tbsp tahini or sesame paste
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp sugar
• 1 tsp chili oil (optional)
• 1 cucumber, julienned
• 1 carrot, julienned
• 1 tbsp toasted sesame seeds

Instructions:

1. Cook the noodles according to the package instructions, then drain and rinse under cold water to cool.
2. In a bowl, whisk together tahini, soy sauce, rice vinegar, sesame oil, sugar, and chili oil.
3. Toss the cooled noodles in the sesame sauce until evenly coated.
4. Garnish with julienned cucumber, carrot, and toasted sesame seeds.

These cold sesame noodles are packed with flavor but incredibly simple to make.

The creamy, nutty sauce paired with the cool vegetables makes this dish perfect for a hot day when you need something satisfying but not too heavy.

Korean Bibimbap (Mixed Rice Bowl)

Bibimbap is a traditional Korean dish that features a bowl of steamed rice topped with sautéed vegetables, a fried egg, and spicy gochujang (Korean chili paste).

It’s a beautiful, colorful, and balanced meal, full of different textures and flavors. It’s light but hearty, making it a great summer dinner option.

Ingredients:

• 2 cups cooked rice (preferably short-grain or sushi rice)
• 1 cup spinach, sautéed
• 1 cup shiitake mushrooms, sliced and sautéed
• 1 carrot, julienned
• 1 zucchini, julienned
• 1 fried egg (per serving)
• 2 tbsp gochujang (Korean chili paste)
• 1 tbsp sesame oil
• 1 tsp sesame seeds
• 1 tsp soy sauce
• 1 tsp sugar
• 1 tbsp rice vinegar
• 2 scallions, chopped

Instructions:

1. Cook rice and divide it between bowls.
2. Sauté spinach, mushrooms, carrot, and zucchini separately with a little sesame oil, salt, and pepper until just tender.
3. Place a fried egg on top of each bowl of rice.
4. In a small bowl, combine gochujang, sesame oil, soy sauce, sugar, and rice vinegar to make the sauce.
5. Drizzle the sauce over the rice, and sprinkle with sesame seeds and chopped scallions.

Bibimbap is not only visually stunning but also a very satisfying meal.

The combination of flavors and textures from the crispy rice, fresh vegetables, and savory gochujang sauce makes it the perfect way to enjoy a light yet nourishing summer dinner.

Thai Papaya Salad (Som Tum)

Som Tum is a vibrant, spicy, and tangy Thai salad made with shredded green papaya, fresh herbs, and a zesty dressing.

The combination of crunchy vegetables, lime, fish sauce, and chilies makes it an ideal choice for a light and invigorating summer dish. It’s perfect as a side dish or a refreshing main for lunch.

Ingredients:

• 2 cups green papaya, peeled and shredded
• 1 carrot, shredded
• 1 red chili, sliced (optional for heat)
• 2 cloves garlic, minced
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tbsp palm sugar (or brown sugar)
• 2 tbsp roasted peanuts, crushed
• 1 tbsp dried shrimp (optional)
• 1 cup cherry tomatoes, halved
• Fresh cilantro leaves for garnish

Instructions:

1. In a mortar and pestle, pound garlic, chilies, and dried shrimp (if using) into a paste.
2. Add the shredded papaya, carrot, and cherry tomatoes to the mortar. Lightly pound them to bruise and release their juices.
3. Add fish sauce, lime juice, sugar, and mix until the sugar dissolves. Taste and adjust seasoning as needed.
4. Garnish with crushed peanuts and fresh cilantro.

Som Tum is a beautiful balance of sweet, sour, salty, and spicy flavors. It’s crisp, light, and refreshing, making it the perfect salad to enjoy during warm summer days.

Its complexity of flavors will leave your taste buds dancing, and it’s easy to whip up in minutes.

Chinese Steamed Fish with Ginger and Scallions

This simple yet elegant dish features fresh fish (often tilapia or snapper) steamed to perfection, topped with ginger, garlic, and scallions.

It’s a light and delicate dish that’s both nutritious and full of flavor. The ginger and scallions give the fish a fragrant lift, making it perfect for a light summer dinner.

Ingredients:

• 1 whole fish (about 1-1.5 lbs), cleaned and scaled
• 2-inch piece of ginger, julienned
• 3 scallions, sliced
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• Fresh cilantro for garnish

Instructions:

1. Place the whole fish on a heatproof plate that fits into your steamer.
2. Stuff the cavity of the fish with half the ginger and some scallions.
3. In a small bowl, mix soy sauce, rice vinegar, and sesame oil.
4. Steam the fish over boiling water for 10-12 minutes, or until the fish flakes easily with a fork.
5. In a small pan, heat a little oil and sauté the remaining ginger and scallions until fragrant.
6. Pour the soy sauce mixture over the steamed fish, then top with the sautéed ginger and scallions. Garnish with cilantro.

This dish is elegant, flavorful, and so light, with the natural sweetness of the fish enhanced by the aromatic ginger and scallions.

It’s an ideal choice when you want something healthy but still packed with delicate Asian flavors.

Japanese Edamame with Sea Salt

Edamame is the perfect snack or appetizer when you’re looking for something light yet satisfying.

This dish features steamed young soybeans sprinkled with coarse sea salt, offering a simple but addictive flavor profile. It’s high in protein and fiber, making it a healthy and filling option for summer gatherings or a casual snack.

Ingredients:

• 1 lb frozen edamame in pods
• 2 tbsp sea salt
• 1 tbsp sesame oil (optional)
• Lemon wedges for serving (optional)

Instructions:

1. Bring a large pot of water to a boil. Add the edamame pods and cook for 5-7 minutes, or until they are tender but still firm.
2. Drain the edamame and toss with sea salt and sesame oil (if using).
3. Serve with lemon wedges for a zesty twist.

Edamame is incredibly easy to make, and the texture is both chewy and satisfying.

The sea salt enhances the natural flavor of the beans, making it a simple yet delicious treat that is perfect for any summer occasion, whether you’re snacking by the pool or serving it as an appetizer at a dinner party.

Vietnamese Pho Ga (Chicken Pho)

Pho Ga is a fragrant and soothing Vietnamese noodle soup, made with chicken, aromatic herbs, and a rich, flavorful broth.

The light yet hearty dish is perfect for a refreshing and satisfying summer meal, offering a balance of fresh herbs, tender chicken, and rice noodles in a clear, herbal broth.

Ingredients:

• 2 boneless, skinless chicken breasts or thighs
• 1 onion, halved
• 1 thumb-sized piece of ginger, sliced
• 3-4 star anise
• 1 cinnamon stick
• 1 tbsp fish sauce
• 1 tbsp soy sauce
• 4 cups chicken broth (or water)
• 8 oz rice noodles
• Fresh herbs (cilantro, basil, and mint)
• Bean sprouts
• Lime wedges
• Sliced chili for garnish
• Hoisin sauce and sriracha for serving

Instructions:

1. In a large pot, combine chicken, onion, ginger, star anise, cinnamon stick, fish sauce, and chicken broth. Bring to a simmer and cook for about 25-30 minutes, or until the chicken is fully cooked.
2. Remove the chicken and set aside to shred. Discard the onion and spices.
3. Cook rice noodles according to package instructions and divide among bowls.
4. Pour the broth over the noodles, then top with shredded chicken, fresh herbs, bean sprouts, and sliced chili.
5. Serve with lime wedges, hoisin sauce, and sriracha on the side.

Pho Ga is a comforting and aromatic dish that’s full of bright flavors from the fresh herbs and lime.

It’s light, refreshing, and makes for an excellent summer meal, offering warmth without feeling too heavy.

Malaysian Roti John (Grilled Egg Sandwich)

Roti John is a beloved Malaysian street food, a delicious grilled egg sandwich filled with spiced ground beef, onions, and an egg coating.

It’s crispy on the outside, savory on the inside, and incredibly satisfying. This sandwich is perfect for a quick and hearty summer lunch or dinner.

Ingredients:

• 2 baguette or sandwich rolls, halved
• 1 tbsp vegetable oil
• 1/2 lb ground beef or chicken
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp curry powder
• 1 tsp chili powder (optional)
• 2 eggs
• 1 tbsp soy sauce
• 2 tbsp mayonnaise
• Fresh cilantro, chopped (optional)

Instructions:

1. Heat oil in a pan over medium heat and sauté onions and garlic until softened.
2. Add ground beef (or chicken) and cook until browned. Stir in curry powder, chili powder, and soy sauce. Set aside to cool slightly.
3. In a separate bowl, beat the eggs with a pinch of salt.
4. Heat a non-stick pan and brush with a little oil. Place the sandwich rolls in the pan, cut side down, and toast lightly.
5. Spread mayonnaise on the inside of each roll and spoon the meat mixture on top. Pour the beaten egg over the filling, then close the sandwich.
6. Grill on both sides until golden brown and crispy.
7. Serve with chopped cilantro for garnish.

Roti John is a savory and satisfying sandwich, perfect for a casual summer meal.

It’s easy to make, and the combination of spiced meat and egg creates a flavor-packed bite that’s crispy on the outside and rich on the inside.

Taiwanese Bubble Tea (Boba)

Bubble tea, or Boba, is a popular Taiwanese drink made with sweet tea and chewy tapioca pearls. It’s a fun and refreshing beverage that’s perfect for hot summer days.

You can easily customize the flavors with fruit, milk, or even matcha for a twist on this delicious and Instagram-worthy drink.

Ingredients:

• 1 cup brewed black or green tea (or fruit tea)
• 1/2 cup cooked tapioca pearls (available at Asian grocery stores)
• 1/4 cup milk (or almond milk, coconut milk, etc.)
• 1 tbsp honey or sugar syrup (adjust to taste)
• Ice cubes

Instructions:

1. Brew the tea of your choice and allow it to cool completely.
2. Prepare the tapioca pearls according to the package instructions.
3. In a glass, add the cooked tapioca pearls and a handful of ice cubes.
4. Pour the cooled tea over the ice and pearls, then stir in milk and sweetener to taste.
5. Use a wide straw to enjoy the chewy tapioca pearls with the sweet tea.

Bubble tea is not only refreshing but customizable, so you can make it your own with various flavors, sweetness levels, and types of milk.

It’s an ideal cold drink for summer parties, a fun treat for kids, or just a sweet, cooling snack.

Korean Grilled Pork Belly (Samgyeopsal)

Samgyeopsal is a classic Korean BBQ dish featuring thick, juicy slices of pork belly that are grilled at the table, then wrapped in lettuce leaves with a variety of condiments.

It’s a fun and interactive meal, making it perfect for summer gatherings, and the combination of crispy pork with fresh vegetables is incredibly satisfying.

Ingredients:

• 1 lb pork belly, sliced into 1/2-inch thick strips
• 2 tbsp sesame oil
• 2 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sugar
• 2 cloves garlic, minced
• Lettuce leaves (such as Romaine or Butter Lettuce)
• 1 small cucumber, thinly sliced
• 1 small onion, thinly sliced
• 1 tbsp gochujang (Korean chili paste)
• 1 tbsp sesame seeds
• Fresh garlic slices and green onions for garnish

Instructions:

1. In a bowl, mix sesame oil, soy sauce, rice vinegar, sugar, and minced garlic to make a marinade.
2. Marinate the pork belly in the mixture for at least 30 minutes.
3. Preheat a grill pan or BBQ grill over medium-high heat. Grill the pork belly for about 3-4 minutes per side until crispy and cooked through.
4. To serve, take a piece of grilled pork belly and wrap it in a lettuce leaf with cucumber, onion, and a dollop of gochujang. Garnish with sesame seeds and fresh garlic slices.

Samgyeopsal is a flavorful, hands-on meal that brings people together.

The smoky, tender pork belly paired with the fresh and crunchy vegetables wrapped in lettuce is the ultimate summer treat that’s savory, spicy, and refreshing all at once.

Thai Green Curry with Chicken and Vegetables

This Thai Green Curry is a delicious, creamy dish full of aromatic flavors, perfect for a hearty yet refreshing meal.

With coconut milk, green curry paste, chicken, and vegetables, it’s a rich and vibrant dish that feels just as satisfying on a summer evening as it does on cooler nights.

Ingredients:

• 2 chicken breasts, thinly sliced
• 1 tbsp vegetable oil
• 1 tbsp green curry paste
• 1 can (14 oz) coconut milk
• 1 cup chicken broth
• 1 tbsp fish sauce
• 1 tbsp sugar
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup baby corn
• Fresh basil leaves for garnish
• Lime wedges for serving
• Jasmine rice, cooked (for serving)

Instructions:

1. In a large pot, heat the vegetable oil over medium heat. Add the green curry paste and sauté for 2-3 minutes until fragrant.
2. Add the sliced chicken and cook until browned.
3. Pour in the coconut milk and chicken broth, then stir in the fish sauce and sugar. Bring to a simmer and cook for 10 minutes.
4. Add the bell pepper, zucchini, and baby corn. Continue to simmer for another 5-7 minutes until the vegetables are tender.
5. Serve the curry over jasmine rice, garnished with fresh basil and lime wedges.

This Thai Green Curry is rich, creamy, and comforting, yet still light enough for summer.

The combination of coconut milk and green curry paste provides a satisfying balance of spice and sweetness, while the veggies add freshness and crunch. It’s a perfect meal for a cozy summer night.

Japanese Chilled Soba Noodles with Dipping Sauce (Zaru Soba)

Zaru Soba is a light and refreshing Japanese noodle dish, often enjoyed in the summer months.

The cold buckwheat noodles are served with a chilled dipping sauce that’s savory and slightly sweet. It’s the perfect dish when you’re craving something light and quick but still packed with flavor.

Ingredients:

• 8 oz soba noodles (buckwheat noodles)
• 2 cups dashi stock (or water with dashi powder)
• 3 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sugar
• 1 tsp sesame oil
• 1 scallion, finely chopped
• 1 tsp grated daikon radish (optional)
• Wasabi for garnish (optional)

Instructions:

1. Cook the soba noodles according to the package instructions, then drain and rinse under cold water.
2. In a saucepan, combine dashi, soy sauce, mirin, sugar, and sesame oil. Bring to a simmer and cook for 5 minutes. Remove from heat and cool to room temperature.
3. Divide the noodles between bowls and serve with the dipping sauce on the side. Garnish with chopped scallions, grated daikon, and wasabi if desired.

Zaru Soba is a beautifully simple dish, highlighting the nutty flavor of the soba noodles and the refreshing dipping sauce.

It’s ideal for summer, offering a light, cool, and flavorful meal that can be made in no time.

Thai Mango Sticky Rice (Khao Niew Mamuang)

Mango Sticky Rice is a beloved Thai dessert that combines sweet coconut-infused sticky rice with the tangy freshness of ripe mango.

This dessert is not only delicious but also incredibly refreshing, making it perfect for summer when mangoes are in season. The combination of creamy rice and fruity mango is the ultimate indulgence.

Ingredients:

• 1 cup sticky rice (glutinous rice)
• 1 ½ cups coconut milk
• ¼ cup sugar
• 1 pinch salt
• 2 ripe mangoes, peeled and sliced
• Toasted sesame seeds or mung beans for garnish (optional)

Instructions:

1. Rinse the sticky rice under cold water until the water runs clear. Soak it for 30 minutes, then steam it for 30-40 minutes until soft.
2. While the rice is cooking, heat the coconut milk, sugar, and salt in a saucepan over medium heat, stirring until the sugar dissolves. Do not let it boil.
3. Once the rice is done, transfer it to a bowl and pour the coconut milk mixture over the rice. Stir well and let it sit for 10 minutes to absorb the coconut flavor.
4. Serve the sticky rice with fresh mango slices and garnish with toasted sesame seeds or mung beans for extra texture.

Mango Sticky Rice is a simple yet luxurious dessert that’s the perfect balance of sweet, salty, and creamy.

The warm, coconut-flavored rice pairs perfectly with the cool, sweet mango slices, making it an irresistible summer treat.

Vietnamese Summer Rolls (Goi Cuon)

Vietnamese Summer Rolls are fresh, healthy, and full of vibrant flavors.

These rice paper rolls are packed with shrimp, herbs, and vegetables, and served with a flavorful dipping sauce. They’re light and refreshing, making them a perfect appetizer or light lunch during the warmer months.

Ingredients:

• 12 rice paper wrappers
• 1 lb cooked shrimp, peeled and halved
• 1 cup lettuce leaves, shredded
• 1 carrot, julienned
• 1 cucumber, julienned
• Fresh herbs (mint, cilantro, and basil)
• 2 tbsp hoisin sauce
• 1 tbsp peanut butter
• 1 tbsp lime juice
• 1 tsp sugar
• 1 tbsp water
• Crushed peanuts for garnish (optional)

Instructions:

1. Fill a shallow dish with warm water. Dip each rice paper wrapper into the water for 5-10 seconds until softened.
2. Lay the rice paper on a flat surface and arrange shrimp, lettuce, carrot, cucumber, and herbs in the center.
3. Fold the sides of the rice paper over the filling, then roll it up tightly, similar to a burrito.
4. To make the dipping sauce, mix hoisin sauce, peanut butter, lime juice, sugar, and water in a small bowl.
5. Serve the rolls with the dipping sauce and garnish with crushed peanuts.

Vietnamese Summer Rolls are light and satisfying with a wonderful combination of fresh vegetables, juicy shrimp, and aromatic herbs.

The dipping sauce adds a sweet and savory touch, making each bite a burst of flavor. They’re perfect for a summer meal or appetizer!

Japanese Cold Tofu with Soy Sauce and Bonito Flakes (Hiyayakko)

Hiyayakko is a simple and refreshing Japanese dish that features chilled silken tofu topped with a variety of flavorful ingredients like soy sauce, bonito flakes, and scallions.

It’s an incredibly easy dish to make and is perfect for those hot summer days when you want something cool and light.

Ingredients:

• 1 block silken tofu (chilled)
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tbsp bonito flakes (dried fish flakes)
• 1 scallion, finely chopped
• Fresh ginger, grated (optional)
• A few drops of mirin or rice vinegar (optional)

Instructions:

1. Drain the tofu and place it on a plate. Use a paper towel to blot away any excess moisture.
2. Drizzle soy sauce and sesame oil over the tofu.
3. Sprinkle bonito flakes, chopped scallions, and grated ginger (if using) over the top.
4. Optionally, add a few drops of mirin or rice vinegar for a little extra flavor.

Hiyayakko is a refreshing, light, and nutritious dish that’s perfect for summer.

The tofu is cool and creamy, while the toppings add a burst of umami and freshness. It’s a simple, healthy, and satisfying dish that can be served as a snack, appetizer, or side dish.