When you sit down to a proper Asian meal, it’s not just about the main dish. The real magic happens in the small plates – the Asian sides that bring balance, punch, and personality to the table.
Sweet and sour. Crunchy and soft. Spicy and cooling.
In Asian cooking, the sides aren’t background players. They’re the supporting cast that sometimes steals the whole show.
I’ve cooked for family tables, noisy potlucks, and the occasional overambitious dinner party, and I’ve learned one truth: serve good sides, and people will forgive you for burning the main dish.
(Not that I’d ever admit to that happening in the many times I’ve cooked food in different kitchens.)
Here are nine Asian side dishes that never fail to impress, whether you’re cooking for two or hosting an army of hungry friends.
1. Kimchi (Korea)
If you’ve ever opened a jar of kimchi, you know it doesn’t exactly whisper – it announces itself. Fermented cabbage, chili, garlic, ginger – bold flavors that wake up your taste buds before the main course even arrives.
Kimchi is more than just a condiment. It’s a living food, packed with probiotics that are good for your gut. But beyond the health talk, it brings a tangy, spicy crunch that cuts right through fatty meats or rich noodles.
Put a bowl of kimchi on the table, and suddenly plain rice tastes like an event.
Pro tip: if you’ve got leftovers, fry it with rice. That’s late-night comfort food at its finest.
2. Spring Rolls (Vietnam)
Spring rolls are the kind of side that make you look like you tried harder than you actually did. Fresh ones are wrapped in rice paper with herbs, shrimp, and vermicelli. Fried ones are golden, crunchy, and perfect for dipping.
Both are light enough to keep conversation flowing while people reach for “just one more.”
The real fun here is the dipping sauce – peanut sauce for creamy richness, or nuoc cham (a mix of fish sauce, lime, and sugar) for tangy brightness. I’ve seen people double-dip without shame. Honestly, I get it.
3. Gyoza (Japan)
Pan-fried dumplings are the kind of thing you can eat 10 of before realizing you’ve still got a main course waiting. Gyoza are little flavor bombs – garlic, cabbage, pork (or vegetables) wrapped in a thin skin, crisped on the bottom and steamed on top.
They’re deceptively simple but dangerously addictive. Pair them with a dipping sauce of soy sauce, vinegar, and chili oil, and watch them disappear faster than you can fry the next batch.
4. Garlic Fried Rice (Philippines/China Fusion)
Rice is the quiet workhorse of Asian food, but when you add garlic, it becomes a headliner. In Filipino households, garlic fried rice – known as “sinangag” – is the go-to side for breakfast, lunch, or dinner.
The process is minimal: day-old rice, lots of garlic, a touch of oil, and salt. The result? Golden, garlicky grains that smell so good you’ll want to eat them straight out of the pan.
Serve it with grilled meats or fried eggs, and you’ve got a side that’s humble but unforgettable.
5. Satay Skewers with Peanut Sauce (Indonesia/Malaysia)
Technically, satay can be a main dish. But serve them in smaller portions, and they become the perfect Asian side. Grilled skewers of chicken, beef, or lamb – marinated in spices and coconut milk – come alive when dipped into thick, sweet-savory peanut sauce.
It’s smoky, nutty, and a little messy. And that’s the point. Food that makes you lick your fingers usually means you did it right.
6. Pickled Vegetables (Japan & Southeast Asia)
Pickles aren’t just for burgers. Across Asia, pickled vegetables are served as refreshing, crunchy sides that balance heavier dishes.
Japanese tsukemono (pickled daikon or cucumbers) are mild and delicate. In Southeast Asia, pickles lean bolder – think carrots and green papaya with vinegar, sugar, and chili. These aren’t “filler” sides; they’re palate cleansers.
After a bite of curry or barbecue, a crisp pickle resets your taste buds for round two.
7. Scallion Pancakes (China)
If bread is your comfort zone, scallion pancakes are your gateway into Asian sides. Flaky, crispy, chewy, and fragrant with green onions, they’re one of those foods that feel special even though the ingredients are humble.
They come hot off the pan, perfect for tearing and dipping in soy sauce. I’ve seen these vanish faster than pizza at a college party. And honestly, they deserve the same fanfare.
8. Raita (India)
Every spicy meal needs a cooling partner, and that’s where raita comes in. Made with yogurt, cucumber, and spices, it’s the side dish that saves you when you’ve overestimated your tolerance for chili.
Raita is creamy, refreshing, and incredibly versatile. It pairs with curries, biryanis, or even just grilled kebabs. It’s the quiet hero of the table – humble but essential.
9. Stir-Fried Bok Choy with Garlic (China)
Every feast needs some greens, and bok choy is the MVP. Quick to cook, crisp in texture, and mellow in flavor, it shines when stir-fried with garlic and a splash of soy sauce.
It’s the simplest dish on this list, but don’t underestimate it. A plate of glossy bok choy balances out fried, meaty, and spicy sides. Think of it as the voice of reason on a table full of chaos.
Asian Sides are a Party in and on Themselves
A meal without sides is like a band without a drummer – it still works, but it’s missing rhythm. These nine asian sides aren’t just background fillers; they’re dishes that round out the table, balance bold flavors, and make the meal feel complete.
Serve kimchi with BBQ, gyoza with noodles, or fried rice with skewers. Mix and match depending on who’s coming over.
The beauty of these sides is that they travel well across menus – you can put them next to roast chicken or pad thai, and they’ll still make sense.
So next time you’re planning dinner, don’t just think about the main course.
Think about the sides. Because in Asian cooking, the feast is never just about one dish – it’s about the harmony of many. And honestly, sometimes the sides are so good, they become the reason people keep coming back.
Featured image credit: @pawpawcafe
