Top 7 'Viral-Vendor' TikTok Street Foods to cook at home before they're everywhere in 2025. - Goh Ling Yong
Ever scrolled through your "For You" page late at night, only to be stopped in your tracks by a street vendor in a bustling night market halfway across the world? You watch, mesmerized, as they expertly flip, stretch, drizzle, and assemble a snack so unique and mouth-watering you can almost taste it through the screen. This is the magic of the 'viral-vendor,' the culinary artists whose local delicacies are becoming global sensations thanks to a 30-second clip.
The beauty of these TikTok food trends is that they bridge cultures, bringing the sizzle of a Seoul market or the sweetness of a Jakarta stall right into our homes. But there's a pattern: first, it's a niche video. Then, it's a viral sound. Before you know it, pop-ups are charging a fortune for it in your city. What if you could get ahead of the curve? What if you could master these future hits before they're on every street corner and food festival menu in 2025?
Well, you can. We've scoured the depths of food TikTok to find the next wave of street food superstars. These are the dishes gaining momentum right now, the ones with that perfect storm of visual appeal, incredible flavor, and "I-have-to-try-that" energy. Grab your apron, because we're turning your kitchen into the next viral food destination.
1. The ASMR King: Tanghulu (Candied Fruit Skewers)
If you've heard a sound like shattering glass paired with someone biting into a strawberry, you've met Tanghulu. This Northern Chinese street snack is deceptively simple: fresh fruit skewered and dipped into a molten sugar syrup that hardens into a transparent, crunchy candy shell. The magic is in the texture. The initial crackle of the candy gives way to the juicy, fresh fruit inside, creating a sensory explosion that is pure ASMR gold. It's no wonder this treat has dominated a corner of the internet.
While strawberries and grapes are the most common stars on TikTok, the possibilities are endless. Try mandarin orange segments, kiwi slices, or even cherry tomatoes for a sweet-tart surprise. The key to a successful Tanghulu is mastering the sugar. Too low a temperature, and it will be sticky and chewy. Too high, and it will burn and turn bitter. This is where a little kitchen science comes in handy.
Tips for a Perfect Crackle:
- The Golden Ratio: Use a 2:1 ratio of granulated sugar to water (e.g., 2 cups sugar, 1 cup water). Don't stir it once it starts boiling! Just gently swirl the pan to prevent crystallization.
- Temperature is Everything: A candy thermometer is your best friend here. You need to bring the syrup to the "hard crack" stage, which is between 300-310°F (149-154°C). No thermometer? You can test it by dropping a small amount of syrup into a bowl of ice water. If it instantly hardens into brittle threads, you're ready.
- Work Fast: Once the syrup is at temperature, remove it from the heat and work quickly. Tilt the pan and roll your fruit skewers to get an even, thin coating. Immediately plunge them into an ice water bath for a few seconds to set the shell instantly, guaranteeing that signature crunch.
2. The Epic Cheese Pull: 10-Yen Coin Bread
Originating from Japan and popularized in South Korea (as 10-Won bread), this viral snack is all about one thing: the cheese pull. Imagine a freshly made, slightly sweet, pancake-like batter cooked in a special circular mold, resembling an oversized coin. The real star is the filling—a massive block of low-moisture mozzarella cheese that, when heated, melts into a gloriously stretchy river of dairy. The goal is to pull the two halves apart and see how long you can stretch the cheese, a spectacle made for social media.
This isn't just a gimmick; the taste is fantastic. The warm, soft, slightly sweet bread is the perfect vessel for the salty, savory, and mild mozzarella. It’s like the best parts of a grilled cheese and a pancake combined into one convenient, handheld snack. While you might not have the specific coin-shaped press at home, you can easily replicate this using a waffle iron or even a standard non-stick pan to make two "pancakes" with the cheese melted in between.
Tips for Maximum Stretch:
- Cheese Choice is Crucial: Don't use fresh mozzarella packed in water; it will make your bread soggy. You need low-moisture, whole-milk mozzarella, usually sold in a block. Shredding it works, but using a solid slab gives you that uniform, epic pull.
- Batter Up: You can use a simple pancake or waffle batter, but for a more authentic taste, look up a "Gyeran-ppang" (Korean egg bread) batter recipe and omit the egg on top. The key is a batter that's a bit thicker than a standard crepe batter.
- Moderate Heat: Cook it on medium-low heat. You want to give the cheese enough time to melt completely without burning the outside of the bread. Patience is the secret ingredient.
3. The Jiggly Delight: Japanese Soufflé Pancakes
Forget your standard flapjacks. Japanese Soufflé Pancakes are pillowy, cloud-like, and so airy they jiggle with the slightest movement. These ultra-thick pancakes get their signature height and texture from whipped egg whites (a meringue) that are gently folded into the batter. Watching a street vendor or café chef expertly flip these delicate towers is mesmerizing, and the final product, often topped with fresh cream, berries, and a dusting of powdered sugar, is a work of art.
Making these at home can feel intimidating, but it’s a rewarding challenge that's more about technique than complicated ingredients. The payoff is a breakfast or dessert experience unlike any other. They are light, barely sweet, and have a melt-in-your-mouth texture that is pure bliss. The key challenge is cooking them through without them deflating or burning.
Tips for Fluffy Success:
- Master the Meringue: Your egg whites should be whipped to stiff peaks. This means when you lift the whisk out, the peak holds its shape and doesn't flop over. This is the foundation of your pancake's structure.
- Gentle Folds: When combining the meringue with the yolk-based batter, be gentle! Use a spatula to fold, not stir. You want to keep as much air in the batter as possible. It's okay if there are a few streaks of white.
- Low and Slow: Cook these on the lowest possible heat setting on your stove in a lidded pan. Use ring molds to help them keep their shape and height. Add a teaspoon of water to the pan away from the pancakes and cover it. This creates steam, which helps cook the pancakes evenly from the inside out. Cook for about 6-8 minutes per side.
4. The Ultimate Glow-Up: Korean Potato Corn Dogs (Gamja-Hotdog)
You may have seen Korean corn dogs before, but the version that’s truly taking over is the Gamja-Hotdog, or potato-crusted corn dog. This isn't your average state fair fare. It starts with a hot dog, mozzarella cheese, or a combination of both on a stick. It's then coated in a slightly sweet, yeasted batter and covered in a layer of diced French fries before being deep-fried to golden perfection. To finish, it’s rolled in sugar and drizzled with an array of sauces like ketchup, mustard, and sweet chili.
The result is a textural masterpiece. You get the crunch from the fries, the chewiness of the dough, the snap of the sausage, and the pull of the cheese, all in one bite. It’s savory, sweet, and utterly indulgent. As someone who loves exploring global street food on the Goh Ling Yong blog, I can tell you this is one of the most satisfying flavor and texture combinations out there.
Tips for a Crispy Creation:
- Use Frozen Fries: The secret to that perfect, craggy exterior is using frozen, pre-cut French fries (the small, diced kind). Thaw them slightly and pat them completely dry before pressing them firmly onto the battered dog. The dryness helps them adhere and get extra crispy.
- Double Fry (Optional): For a professional-level crunch, you can double fry. Fry them for about 4-5 minutes until lightly golden, let them rest for a few minutes, then fry them again for another 1-2 minutes until deep golden brown.
- Don't Skip the Sugar: It might sound strange, but rolling the freshly fried corn dog in a light coating of granulated sugar is a classic Korean touch. It balances the savory and salty elements and is non-negotiable for an authentic experience.
5. The Refreshing Cure-All: Bingfen (Sichuan Ice Jelly)
On a hot day, nothing is more refreshing than Bingfen. This traditional Sichuanese dessert is a clear, wobbly jelly with a wonderfully light and clean taste. It's made from the seeds of the Nicandra physalodes plant, which are rubbed in a cheesecloth bag in water to release their pectin, naturally setting the jelly. The jelly itself is a blank canvas, but it’s the toppings that make it a viral sensation.
A classic Bingfen is served in a bowl with a dark, smoky brown sugar syrup, toasted peanuts, sesame seeds, hawthorn flakes, and various fruits. Modern vendors on TikTok are getting creative, adding boba pearls, sweet fermented rice, taro balls, and osmanthus syrup. It's beautiful, highly customizable, and a much lighter and more refreshing alternative to ice cream.
Tips for a Cool Treat:
- Easy Mode: Finding the traditional seeds can be difficult outside of Asia. Luckily, you can buy Bingfen powder mix online or at most Asian supermarkets. It works just like Jell-O—just mix with boiling water and let it chill.
- Build Your Syrup: The brown sugar syrup is key. Use Chinese dark brown sugar (or dark brown muscovado) and simmer it with water until it's slightly thickened. Add a slice of ginger while simmering for an extra layer of flavor.
- Topping Party: The fun is in the toppings! Go traditional with crushed peanuts and sesame seeds for crunch. For a modern twist, add popping boba, fresh mango chunks, or a spoonful of sweet red bean paste. Texture is king, so aim for a mix of crunchy, chewy, and soft.
6. The Mesmerizing Swirl: Tornado Omelette (Omurice)
This isn't just an omelette; it's performance art. The Tornado Omelette, or hoiori-omurice in Korean, is a staple of trendy street food stalls. It involves creating a perfectly swirled, tornado-shaped omelette that drapes beautifully over a mound of fried rice. The technique requires a deft hand and a pair of chopsticks. By anchoring the chopsticks in the center of the custardy egg mixture in the pan and slowly spinning the pan, the egg miraculously forms a vortex.
The final dish is a showstopper. The omelette is soft, custardy, and barely set, creating a rich, creamy sauce as it's cut. It's typically served over a simple ketchup fried rice or kimchi fried rice and finished with a rich demi-glace or tonkatsu sauce. The skill involved is what makes it go viral, but with a bit of practice, it’s a technique you can definitely master at home.
Tips for Nailing the Tornado:
- The Right Pan: A small, 8-inch non-stick skillet is essential. The sloped sides help the egg swirl correctly.
- The Egg Mixture: For one serving, use 2-3 eggs, a splash of milk or cream for tenderness, and a pinch of salt. Beat them until they are just combined but not foamy.
- The Technique: Heat the pan over medium-low heat with a good amount of butter or oil. Pour in the egg. Let the bottom set for about 20 seconds. Then, bring two chopsticks together and place them in the center of the pan. Gently push the cooked egg from the outside towards the center, then start spinning the pan with your other hand while keeping the chopsticks still. The egg will start to gather and swirl around the chopsticks. It takes practice, so don't be discouraged if your first few aren't perfect!
7. The Indulgent Giant: Martabak Manis (Indonesian Sweet Pancake)
Get ready for the ultimate sweet indulgence. Martabak Manis, also known as Apam Balik in Malaysia, is a thick, chewy, and fluffy pancake that's more like a cake in texture. It's cooked in a special heavy-bottomed pan, giving it a crispy-edged, honeycomb-like interior that's perfect for soaking up toppings. Once cooked, it's slathered with butter or margarine and then loaded with an almost unbelievable amount of fillings.
The classic combination is a shower of chocolate sprinkles (meises), crushed peanuts, and a generous drizzle of sweetened condensed milk. Another popular version uses grated cheddar cheese, which sounds odd but provides a perfect salty counterbalance to the sweet fillings. The whole thing is then folded in half like a massive stuffed pancake, cut into squares, and served warm. It’s decadent, shareable, and set to be the next big dessert trend.
Tips for the Perfect Martabak:
- Rest Your Batter: The key to the signature bubbly, honeycomb texture is a yeasted or baking-soda-activated batter that has been allowed to rest for at least an hour. This fermentation creates the air pockets.
- Pan and Heat: A heavy-bottomed, lidded pan is crucial for even cooking. Get the pan hot on a medium-low setting before pouring the batter. You want to cook it slowly so the middle gets cooked through before the bottom burns. Don't flip it! You cook it on one side only.
- The Topping Window: You'll know it's ready for toppings when the top is covered in bubbles and looks mostly set but is still a bit steamy. Sprinkle a little sugar over the surface, then add your butter, condensed milk, and other fillings before taking it out of the pan to fold and cut.
There you have it—the seven viral street foods poised to take over in 2025. You're now officially ahead of the trend. By bringing these 'viral-vendor' recipes into your own kitchen, you not only get to enjoy incredible new flavors but also connect with a global food culture, one delicious bite at a time. So, clear your weekend, pick a recipe, and get ready to create something truly special.
Which one of these viral snacks are you most excited to try first? Did we miss a rising star you've seen on your feed? Drop a comment below and let us know! Better yet, if you whip one of these up, share it on social media and tag our blog. We can't wait to see your delicious creations
About the Author
Goh Ling Yong is a content creator and digital strategist sharing insights across various topics. Connect and follow for more content:
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