Verna Gao shares the recipes inspired by her travels around the world
- Verna Gao
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Content creator and professional globetrotter Verna Gao (@vernahungrybanana) shares the recipes inspired by her travels, from dumplings to Colombian eggs
Want to taste your way around the world without booking a single flight? A food content creator with a serious penchant for travel, Shanghai-born and London-based Verna Gao creates recipes inspired by her vibrant trips across the globe – from addictive Korean pork bulgogi to a delicate Finnish soup and, of course, her viral pan-fried dumplings. Learn how to recreate her recipes at home with accessible ingredients, no fiddly techniques or equipment.
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Verna Gao's travel-inspired recipes
Crispy pan-fried dumplings
"This is how to make my favourite Shanghai sheng jian baos – they’re totally worth the time and effort, so juicy and delicious. I did the half-yeasted version, which means it doesn’t fully double in size as it proves but is still more fluffy than a usual dumpling dough. Save this recipe for when you’re next in need of some proper comfort food. For the filling you can make lots of different varieties but for this I chose a basic pork one."
Korean spicy pork bulgogi
"This spicy, sticky, flavour-packed bulgogi is perfect for a quick weeknight dinner – it’s seriously addictive. You can use pork belly for this but I personally love pork shoulder. I’ve paired it with lettuce, kimchi, spicy marinated cucumber and, of course, some rice. It tastes so good and takes me back to my travels in South Korea. It’s also a great meal-prep recipe – make it ahead of time and just serve it up when you’re ready to eat."
Tsukemen-style instant ramen
"My new obsession post-Japan is tsukemen and I think this is a genius way to liven up a standard packet of instant noodles. Tsukemen is where cold, chewy noodles are served separately and dipped into a hot, ultra-concentrated broth. If you think about it, instant ramen is perfect for this. By undercooking the noodles and shocking them in an ice bath, they stay bouncy and springy, while using less water for the soup packet keeps the broth rich and punchy. Add a few strategic shortcuts – roasted ham brushed with sweet soy, jammy marinated eggs – and suddenly this stops feeling like a hack and starts feeling intentional."
Thai-style chicken satay skewers
"Thai food has got to be one of my favourite cuisines. Between the smoky grilled meats, punchy curries and endless combinations of sweet, spicy, salty and sour flavours, it’s the kind of food I never get tired of eating. Every time I’m in Bangkok I find myself gravitating towards the street food stalls, where skewers sizzle over charcoal and the smell alone is enough to convince you to stop for a snack. These Thai chicken satay skewers are inspired by those flavours. And the best part is they’re simple to make, packed with flavour and are perfect for throwing on the barbecue this summer."
Finnish salmon soup (lohikeitto)
"This is my new favourite soup since coming back from Finland – I’m honestly obsessed. It’s so fresh and creamy. The salmon stays tender as it poaches gently in the broth, and the dill and lemon bring everything to life. An absolute must-try during soup season."
Colombian huevos péricos
"I had no idea what to expect with Colombian cuisine but after three weeks travelling across the country I learned so much. Colombian food changes a lot depending on where you are. In Cartagena on the coast it’s all about fresh seafood, coconut rice and fried plantains thanks to the Caribbean influence. In Medellín you’ll find bandeja paisa – a giant platter of beans, rice, pork belly and avocado. Up in Bogotá the higher altitude means lots of warming soups with beef or chicken and potatoes, perfect for the cooler climate. It’s also where I tried hot chocolate with cheese for the first time – and, honestly, I didn’t hate it! One thing you’ll never struggle to find? Street food. From grilled meats and sausages, to empanadas and endless snacks it felt like every corner had something new to try. Here I’ve made Colombian-style fluffy scrambled eggs cooked with sautéed tomatoes and spring onions."
Easy khao soi
"Nestled among the mountains of northern Thailand, Chiang Mai is renowned for its relaxed pace of life, vibrant markets and distinctive regional cuisine. One dish that shouldn’t be missed on any visit is khao soi – a comforting curry noodle soup found everywhere from humble street stalls to family-run restaurants. Rich, creamy and fragrant, it’s topped with crispy fried noodles and served with tangy garnishes. But if a trip to Chiang Mai isn’t on the cards just yet, try this recipe. It may not replace wandering the streets of Thailand but it’s a way to experience a taste of the region from home."
Easy air fryer Peking duck
"You can make peking duck in the air fryer! Yes, really. I know it looks like one of those dishes that's impossible to make at home but it's actually way more approachable than you'd think. The overnight fridge rest is what gives you that signature crispy skin and I've swapped a few traditional ingredients for supermarket-friendly alternatives (hello maple syrup and hoisin sauce) to make it much more achievable without compromising on flavour. Wrap it up in a delicate little pancake with cucumber, spring onions and hoisin, and you've got one of my favourite ways to eat duck."
Tian shui mian (Chengdu sweet and spicy noodles)
"Tian shui mian (甜水面) are thick, chewy noodles coated in a sauce that's sweet, savoury, spicy and numbing all at once. The secret is a sweetened soy sauce infused with aromatics, mixed with garlic water, sesame paste, chilli oil and sichuan peppercorns. You can absolutely cheat with frozen udon but, if you've got the time, making the noodles from scratch gives them that extra chewy bite that's worth the effort."
Easy khao soi
"Nestled among the mountains of northern Thailand, Chiang Mai is renowned for its relaxed pace of life, vibrant markets and distinctive regional cuisine. One dish that shouldn’t be missed on any visit is khao soi – a comforting curry noodle soup found everywhere from humble street stalls to family-run restaurants. Rich, creamy and fragrant, it’s topped with crispy fried noodles and served with tangy garnishes. But if a trip to Chiang Mai isn’t on the cards just yet, try this recipe. It may not replace wandering the streets of Thailand but it’s a way to experience a taste of the region from home."
Creamy mapo tofu noodles
"I tested these viral creamy mapo tofu udon noodles on my parents because our trip to Sichuan was spiiiiicy – instead of simmering tofu in the sauce I flipped it and blended tofu as the base, then added a punchy, oily mapo pork on top. It’s spicy, numbing, creamy and honestly way easier (and less intense) than the classic version."
Sate babe (Indonesian pork skewers)
"No need to fly all the way to Indonesia to enjoy these sweet, sticky, smoky sate babi manis made with juicy pork shoulder. Sates are one of my favourite street foods to try in Indonesia but if you're not going there anytime soon, these should help in the meantime!"
Taiwanese braised pork rice (lu rou fan)
"One of my absolute favourite Taiwanese comfort foods that’s so easy and feels like a hug in a bowl! And personally, the braised eggs are non-negotiable. For my version, I’ve simplified the traditional method: I used an onion instead of shallot, skipped frying them, and also used Chinese five spice powder rather than measuring out individual spices. I also used brown sugar instead of rock sugar."
Fried rice cakes with maple soy glaze
"This is not cheese, they’re fried rice cakes finished with the glossiest maple soy glaze. They’re crispy on the outside and chewy in the middle and I’m hooked. I saw someone do this so I had to try for myself but I genuinely didn’t expect them to be this good – the way I couldn’t resist snacking before the glaze even went on. They’re a great canvas for all kinds of sauces and flavours. If you’ve never had fried rice cakes before, this is absolutely your sign."
Solo hotpot
"Here’s how I make the perfect hotpot recipe for one to enjoy at home with all my favourite meats and veggies but you can easily freestyle this according to your preference and taste buds."
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Matcha mochi brownies
"I bet you didn't know you can make easy mochis in brownie form in just 20 minutes. These are my matcha mochi brownies with white chocolate and strawberries, and they’re super easy and absolutely addictive to eat. This method of making mochi saves you tons of time versus the Japanese guys bashing it with a hammer. This is a single-serving recipe but feel free to double up for a bigger batch."
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Verna Gao
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