Global Recipes to Celebrate Friendsgiving With

Ever heard of Friendsgiving? It’s the one time of year to gather with friends to relax and celebrate the year with a feast. Whether it's hosting or attending a Friendsgiving, this article will include everything you need to know to give your friends one more thing to be thankful for this year. From drinks to foods, we have gathered the top 10 easiest and tastiest recipes from all sorts of eastern cuisines for you to bring to your next Friendsgiving, or any particular gathering in need of a more personal touch.

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Indian cuisine

1. Roti

Indian roti is a traditional, unleavened flatbread made primarily from whole wheat flour (atta) and water. It’s a staple in Indian households and is typically served with vegetables, lentils (dal), or curries.

Ingredients:

• 2 cups whole wheat flour (atta)

• ¾ cup water (adjust as needed)

• 1 tsp oil (optional, for softer dough)

• Pinch of salt (optional)

• Ghee or butter (for brushing, optional)

Recipe:

1. In a large bowl, mix flour and salt. Gradually add water while kneading until a soft, pliable dough forms. Add oil if using. Knead for 8–10 minutes. 

2. Cover with a damp cloth and let it rest for 20–30 minutes. 

3. Divide dough into 10–12 equal balls. Dust each with flour and roll into thin circles (about 6 inches wide). 

4. Heat a skillet or tawa over medium-high heat. Place a roti on the hot surface and cook for 30 seconds until bubbles form. Flip and cook the other side for 30–45 seconds. Flip again and press gently to help it puff. 

5. Remove from heat and brush with ghee or butter if desired. Serve warm with curry, dal, or veggies!

2. Chicken tikka masala

Chicken Tikka Masala is a wildly popular dish made of grilled marinated chicken chunks (tikka) simmered in a rich, creamy, and spiced tomato-based sauce (masala). It’s known for its vibrant orange color, smoky flavor, and comforting warmth.

Ingredients:

For the chicken marinade:

• 500g boneless chicken thighs (cut into chunks)

• ½ cup plain yogurt

• 1 tbsp lemon juice

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1 tsp garam masala

• ½ tsp turmeric

• ½ tsp chili powder

• 1 tsp salt

• 2 cloves garlic, minced

• 1-inch piece ginger, grated

For the masala sauce:

• 2 tbsp oil or butter

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1-inch piece ginger, grated

• 1 tsp ground cumin

• 1 tsp paprika

• 1 tsp garam masala

• ½ tsp turmeric

• 400g canned crushed tomatoes

• 1 cup heavy cream or coconut milk

• Salt to taste

• Fresh cilantro for garnish

Recipe:

1. Mix all marinade ingredients in a bowl. Add chicken and coat well. Cover and refrigerate for at least 3 hours or overnight. 

2. Grill or pan-fry marinated chicken until charred and cooked through. Set aside. 

3.  Heat oil or butter in a pan. Sauté onions until golden. Add garlic, ginger, and spices. Cook for 1–2 minutes. 

4.  Stir in crushed tomatoes. Simmer for 10 minutes until thickened. 

5. Pour in cream and add cooked chicken. Simmer for another 10 minutes until flavors meld. 

6. Sprinkle with fresh cilantro. Serve hot with basmati rice or naan!

3. Gulab Jamun

Gulab Jamun is a beloved Indian dessert made of soft, deep-fried dough balls soaked in a fragrant sugar syrup. Think of them as bite-sized doughnuts that took a luxurious bath in rose-scented syrup!

Ingredients:

• 1 cup milk powder

• ¼ cup all-purpose flour

• ¼ tsp baking soda

• 2 tbsp ghee (clarified butter)

• ¼ cup milk (adjust as needed)

• Oil or ghee for deep frying

• 1½ cups sugar

• 1½ cups water

• 4 green cardamoms (lightly crushed)

• 1 tsp rose water (optional)

• Few saffron strands (optional)

Recipe:

1. Combine sugar, water, and cardamoms in a pot. Boil until slightly sticky. Add rose water and saffron if using. Set aside. 

2. In a bowl, mix milk powder, flour, and baking soda. Add ghee and mix well. Gradually add milk to form a soft, smooth dough. Don’t over-knead. 

3. Grease your palms and shape the dough into small, crack-free balls. Keep them covered to prevent drying. 

4. Heat oil or ghee on medium-low. Fry the balls gently until golden brown, turning occasionally for even color. 

5. Remove fried balls and let them cool slightly. Then soak them in warm sugar syrup for at least 1 hour before serving.

Thai cuisine

4. Tom yum soup

Tom Yum Soup is Thailand’s signature hot and sour dish—bursting with bold flavors and fragrant herbs. Think lemongrass, galangal, kaffir lime leaves, Thai chilies, and lime juice all dancing in a rich, savory broth. Usually made with shrimp (Tom Yum Goong), you’ll also find chicken or veggie versions.

Ingredients:

• 3 cups water or chicken stock

• 1 stalk lemongrass (cut into 2-inch pieces, smashed)

• 3–4 slices galangal

• 4–5 kaffir lime leaves (torn)

• 3 Thai bird’s eye chilies (smashed)

• 2 cloves garlic (smashed)

• 200g medium shrimp (peeled and deveined, heads optional for stock)

• 100g mushrooms (straw or oyster preferred)

• 1 small tomato (cut into wedges)

• 1 small onion (sliced)

• 2 tbsp fish sauce

• 1½ tbsp lime juice

• 1 tsp sugar

• 1–2 tbsp Thai chili paste (nam prik pao)

• Optional: 2–3 tbsp evaporated milk (for creamy version)

• Fresh cilantro for garnish

Recipe:

1. In a pot, bring water or stock to a boil. Add lemongrass, galangal, kaffir lime leaves, chilies, and garlic. Simmer for 5–10 minutes to infuse flavors. 

2. Add mushrooms, tomato, and onion. Simmer for 3–4 minutes. Then add shrimp and cook until pink and opaque (about 2 minutes). 

3. Stir in fish sauce, lime juice, sugar, and chili paste. Taste and adjust seasoning. For creamy version, add evaporated milk now. 

4. Ladle into bowls and garnish with fresh cilantro. Serve hot!

5. Pad thai

Pad Thai is Thailand’s superstar stir-fried noodle dish—savory, sweet, tangy, and totally addictive. It’s made with thin rice noodles tossed in a flavorful sauce and stir-fried with egg, bean sprouts, tofu, and a protein like chicken or shrimp, then topped with crushed peanuts and a squeeze of lime.

Ingredients:

• 8 oz rice noodles

• 2 tbsp vegetable oil

• 2 cloves garlic, minced

• 2 eggs, lightly beaten

• 1 cup cooked chicken, shrimp, or tofu

• 1 cup bean sprouts

• ¼ cup chopped peanuts

• 2 green onions, sliced

• Lime wedges (for serving)

• 3 tbsp fish sauce

• 1 tbsp soy sauce

• 1 tbsp rice vinegar (or tamarind paste)

• 2 tbsp brown sugar

• 1 tsp sriracha (optional)

• 1 tbsp peanut butter (optional for creaminess)

Recipe:

1. Soak rice noodles in warm water for 30 minutes or cook according to package instructions. Drain and set aside. 

2. In a bowl, mix fish sauce, soy sauce, rice vinegar, brown sugar, sriracha, and peanut butter. Stir until smooth. 

3. Heat oil in a large pan or wok. Add garlic and cook until fragrant. Add chicken, shrimp, or tofu and stir-fry until cooked through. 

4. Push the protein to one side of the pan. Pour in the eggs and scramble until just set. 

5. Add noodles and sauce to the pan. Toss everything together until noodles are coated and heated through. 

6. Stir in bean sprouts and green onions. Cook for 1–2 minutes more. 

7. Plate the Pad Thai and top with chopped peanuts and lime wedges.

6. Mango sticky rice

Mango Sticky Rice—or Khao Niew Mamuang in Thai—is a beloved Southeast Asian dessert that’s as comforting as it is tropical. It pairs sweet glutinous rice soaked in coconut milk with slices of ripe mango, creating a creamy, fruity, and slightly salty treat that’s especially popular during mango season.

ingredients:

• 1 cup Thai glutinous rice (sweet sticky rice)

• ⅔ cup water

• ⅔ cup unsweetened coconut milk

• ¼ cup sugar

• ½ tsp salt

• 2 ripe mangoes (peeled and sliced)

• ½ cup unsweetened coconut milk

• ¼ tsp sugar

• ¼ tsp salt

• 1 tsp cornstarch

• 1 tbsp water (to dissolve cornstarch)

Recipe:

1. Wash sticky rice until water runs clear. Cook in a rice cooker or steam until tender (about 20–30 minutes). 

2. In a saucepan, heat ⅔ cup coconut milk, ¼ cup sugar, and ½ tsp salt. Stir until dissolved, then remove from heat. 

3. Transfer cooked rice to a bowl and pour sweet coconut mix over it. Cover and let it absorb for 15–20 minutes. 

4. In a small pan, combine ½ cup coconut milk, sugar, salt, and cornstarch slurry. Simmer until thickened. 

5. Scoop sticky rice onto a plate, top with mango slices, and drizzle with coconut sauce. Garnish with sesame seeds or mung beans if desired.

Vietnamese cuisine

7. Gỏi Cuốn

Gỏi Cuốn—often called Vietnamese fresh spring rolls or summer rolls—is a light, refreshing dish that wraps up the essence of Vietnamese cuisine in one bite. These rolls are made with rice paper (bánh tráng) and filled with a vibrant mix of shrimp, pork, rice vermicelli noodles, lettuce, and fresh herbs like mint and cilantro

ingredients:

• Rice paper wrappers (bánh tráng)

• 100g rice vermicelli noodles

• 8 medium shrimp (boiled, peeled, sliced in half lengthwise)

• 100g pork belly (boiled and thinly sliced)

• Lettuce leaves (green leaf or romaine)

• Fresh herbs: mint, Thai basil, cilantro

• Optional: chives or cucumber strips

• 2 tbsp hoisin sauce

• 1 tbsp peanut butter

• 1 tsp sugar

• 2 tbsp water

• Crushed peanuts (for garnish)

Recipe:

1. Boil rice vermicelli until tender, then drain and rinse. Boil shrimp and pork belly separately, then slice thinly. 

2. Dip rice paper in warm water for 5–10 seconds until soft. Lay flat on a clean surface. 

3. Place lettuce, herbs, noodles, pork, and shrimp (shrimp on top for presentation) in the center of the wrapper. 

4. Fold the bottom over the filling, then fold in the sides and roll tightly. Repeat for remaining rolls. 

5. Mix hoisin, peanut butter, sugar, and water in a small pan. Heat gently until smooth. Top with crushed peanuts. 

6. Serve rolls fresh with dipping sauce on the side. Perfect as an appetizer or light meal!

8. Bánh Mì

Banh mi is a Vietnamese sandwich, known for its crispy baguette filled with a combination of savory meats, pickled vegetables, fresh herbs, and various sauces. It's a popular street food and can be enjoyed for breakfast, lunch, or dinner.

ingredients:

• 1 Vietnamese baguette (or crusty French baguette)

• 4 tbsp mayonnaise

• 1 tbsp pork or chicken pâté (optional but traditional)

• 1 cup grilled pork, chicken, or tofu (thinly sliced)

• ¼ cup pickled carrots and daikon

• ¼ cup cucumber slices

• Fresh cilantro sprigs

• Sliced jalapeños (optional)

• Soy sauce or Maggi seasoning (for drizzling)

• ½ cup julienned carrots

• ½ cup julienned daikon radish

• ¼ cup rice vinegar

• ¼ cup water

• 2 tbsp sugar

• ½ tsp salt

Recipe:

1. Combine vinegar, water, sugar, and salt in a bowl. Add carrots and daikon. Let sit for at least 30 minutes. 

2. Grill or pan-fry pork, chicken, or tofu until cooked and slightly caramelized. Slice thinly. 

3. Slice the baguette lengthwise and toast until crispy on the outside but soft inside. 

4. Spread mayonnaise and pâté on both sides of the bread. Layer with protein, pickled veggies, cucumber, cilantro, and jalapeños. 

5. Drizzle with soy sauce or Maggi seasoning. Close the sandwich, slice in half, and enjoy!

9. Bánh Xèo

Bánh xèo is a popular Vietnamese dish, often described as a crispy, savory pancake or crepe. It gets its name from the sizzling sound ("xèo") the rice batter makes when poured into a hot skillet. The dish is known for its bright yellow color, derived from turmeric, and its savory filling, typically including pork, shrimp, and bean sprouts

ingredients:

• 1 cup rice flour

• ½ tsp sugar

• ½ tsp salt

• ¼ tsp ground turmeric

• 1 cup coconut milk

• ½ cup water

• 2 tbsp vegetable oil (plus more for cooking)

• 2 tbsp minced shallot

• 2 cloves garlic, minced

• ¾ lb fresh shrimp (peeled and deveined)

• 2 tbsp fish sauce

• Salt to taste

• 1 lb mung bean sprouts

• Lettuce leaves, mint, and basil (for wrapping)

• Nuoc cham dipping sauce (optional but recommended)

Recipe:

1. In a bowl, mix rice flour, sugar, salt, and turmeric. Stir in coconut milk and water until smooth and thin. 

2. Heat 1½ tbsp oil in a skillet. Sauté shallots and garlic until fragrant. Add shrimp, cook until opaque, then season with fish sauce and salt. Set aside. 

3. Wipe out the skillet and reheat with a little oil. Pour in ½ cup batter, swirl to coat the pan. Lay shrimp and a handful of bean sprouts on one half. 

4. Cook until the edges are golden and crispy (about 1 minute). Fold the crepe over the filling and slide onto a plate. Keep warm while you repeat. 

5. Serve with lettuce, herbs, and dipping sauce. Break off pieces of crepe, wrap in greens, and dip!

10. Canh Chua Cá

Canh Chua Cá is a vibrant Vietnamese soup known for its sweet, sour, and savory flavor profile. It’s a comforting dish from Southern Vietnam, especially the Mekong Delta, and is often made with catfish, tamarind, pineapple, tomatoes, and okra, all simmered in a fragrant broth and topped with fresh herbs like rice paddy herb and culantro.

Ingredients:

• 500g catfish steaks (or snakehead/basa fish)

• 2–3 tbsp tamarind paste

• 1.5 liters water

• 100g pineapple, sliced

• 2 medium tomatoes, quartered

• 5–6 okra pods, chopped

• 1 stalk taro stem (Bạc Hà), sliced

• 100g bean sprouts

• 2 tbsp fish sauce

• 1 tsp sugar

• Salt & pepper, to taste

• 2 tbsp shallots & garlic, minced

• Fresh herbs for garnish: culantro (ngò gai), rice paddy herb (rau om), sliced red chili

Recipe:

1. Rinse thoroughly and rub with salt or lime juice to remove any fishy smell. Cut into medium pieces. 

2. Dissolve tamarind paste in warm water, strain to remove seeds and fibers. 

3. In a large pot, sauté garlic and shallots until fragrant. 

4. Add fish pieces and lightly sear both sides for 2–3 minutes. 

5. Pour in water, tamarind liquid, fish sauce, sugar, salt, and pepper. Bring to a boil. 

6. Toss in pineapple, tomatoes, okra, and taro stem. Simmer until tender. 

7. Add bean sprouts and chopped herbs. Simmer for another 2 minutes. 

8. Ladle into bowls and garnish with fresh herbs and chili. Enjoy with steamed rice!