The world’s 10 best bar snacks, in order of deliciousness

Kristin Addis is a former investment banker who sold all of her belongings and bid California goodbye in favor of travelling solo throughout the world while searching for off-the-beaten path adventures. There’s almost nothing she won’t try and almost nowhere she won’t explore. You can find more of her musings at Be My Travel Muse. Connect with her on Twitter and Facebook.

Put the boring peanuts away and forget about those sad-looking crisps.

If you want some seriously delicious eats to wash down that pint, Martini or lovely glass of wine with, take a look at our list of ten of the most inventive, mouth-watering and intriguing bar snacks from around the world…

1. Khaep mu (deep fried pork skin) in Thailand

Especially popular in the northern cities, such as Chiang Mai, Khaep mu is a common starter enjoyed with a nice Chang or Singha beer. The skin is salted, soaked, cooked slowly in a bath of oil or lard, then baked in an oven or deep-fried. It is usually paired with chili paste, so get ready for a crispy, super spicy treat!

2. Plateau de fromages (cheese plate) in France

Typically enjoyed after a meal and usually in place of dessert, cheese is the perfect accompaniment to an amazing array of French wines. Some are bleu, some are quite fragrant, and some are so decadent you’ll forget all about dessert. One thing’s for certain, France is known for its amazing cheese!

3. Dim Sim in Australia

A Chinese-inspired dumpling, usually stuffed with cabbage and pork, Dim Sim is Australia’s creative nighttime answer to the traditional breakfast dish, dim sum. Usually steamed but also deep-fried or even barbecued, dim sim is a favorite for soaking up the light night schooners.

4. Hạt dưa (watermelon seeds) in Vietnam

Especially popular around the Tet (lunar new year) holiday, watermelon seeds are a favorite amongst Vietnamese locals while enjoying strong Vietnamese coffee, or some local brews or rice whiskey. Often enjoyed while playing cards on short stools, count on seeing tons of watermelon seeds along the ground when visiting drinking establishments in Vietnam.

5. Pao Cai (spicy pickled cabbage) in Sichuan Province, China

A common stand-alone snack or flavor additive to breakfast rice congee in the Sichuan province of China, Pao Cai is an explosion of flavor in one little bite. Similar to South Korea’s Kimchi, this pickled vegetable is made with vinegar, ginger, and red chilies. Wash it down with a Tsingtao beer and play some dice — a favorite drinking game — with the locals.

6. Picada (cured meat tray) in Argentina

A Picada is a meat board full of finger foods for the whole table to share. It typically features cured meats such as chorizo, hard salami, and pepperoni, as well as mustard and chimichurri dips, fruits, and nuts. Variations on this theme can be found all over South America and Spain.

7. Aperitivo (appetizer) in Italy

It’s common in Italy to go out for aperitivo, or a small appetizer and drinks, prior to a later, larger meal. Usually priced cheaply and accompanied by delicious wines and/or prosecco, typical features include olives, small quiches, cheese, nuts, and sauce dips. Aperitivo is basically Italian happy hour.

8. Kimchi (spicy pickled cabbage) in South Korea

Though Kimchi has its similarities to Pao Cai in Sichuan, China, South Korea’s version is all its own. Made by fermenting various vegetables, almost always inclusive of cabbage and cucumber, the dish varies across the country but is almost always spicy. As the national dish of South Korea, plan on finding this at bars and accompanying traditional meals everywhere you go.

9. Peitschenstecken mit Brot (cold spicy sausage with bread) in Germany

What enjoyment of fine German beer or wine could go unimproved by the accompaniment of sausage? Famous for all three of the aforementioned, German beverages are quite often enjoyed alongside some kind of wurst in bread, usually with mustard dipping sauce.

10. Edamame (soy beans) in Japan

Edamame are immature soybeans in the pod, typically boiled or steamed and often salted. They are a popular bar snack at Japanese izakaya restaurants, which are drinking establishments known for providing small bar snacks with beer and sake. Take a seat on the tatami mat, gaze at the red paper lanterns, and dine and eat with a big group of friends at this type of establishment in Japan.

What’s the best bar snack you’ve ever tried? Tell us in the comments…