United States
Peychaud’s bitters
A New Orleans bitters made with gentian, anise, and saffron — the distinctive flavor of the Sazerac.
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Czech Republic
Pečená husa
A Czech roast goose with dumplings and sauerkraut, a festive and St. Martin's Day classic
Czech Republic
Pečená kachna
A Czech roast duck with bread or potato dumplings and sauerkraut, a Sunday and festive classic
North Rhine-Westphalia, Germany
Pfefferpotthast
Pfefferpotthast is a Westphalian beef stew thickened by long cooking with onion, pepper, capers and anchovy.
Germany
Pflaumenkuchen
Pflaumenkuchen is a yeast or shortcrust sheet cake covered with halved plums whose juice sinks into the crumb.
Thailand
Phak bung fai daeng
ผักบุ้งไฟแดง
Phak bung fai daeng, morning glory flash-fried and thrown flaming through the air to a waiting plate, is a named dish and a piece of restaurant theatre travellers seek out.
Bhutan
Phaksha Paa
ཕག་ཤ་པ།
Pork belly with the skin and fat on, stir-fried hard with dried red chillies, radish or turnip and sometimes spinach.
Bhutan
Phaksha Phin Tshoem
ཕག་ཤ་ཕིན་ཚོད
Pork is cooked with rice noodles and Bhutanese aromatics in the Phaksha Phin Tshoem tradition.
Malawi
Phala
A thin Malawian maize or millet porridge eaten at breakfast and during lean seasons.
Birmingham, United Kingdom
Phall
Phall is an exceptionally hot British curry of meat, tomato, and large amounts of chilli.
Thailand
Phat Si Io
ผัดซีอิ๊ว
Stir-fried wide rice noodles with pork or chicken, Chinese broccoli, egg, and dark soy sauce.
United States
Pheasant Salad Sandwich
A hotel-luncheon sandwich of minced pheasant bound with mayonnaise or cream.
Philadelphia, United States
Philadelphia Pepper Pot
A peppery tripe soup with vegetables and herbs, born in Revolutionary-era Philadelphia.
Philadelphia, United States
Philadelphia Sticky Buns
Philadelphia's yeasted sticky buns, baked with brown sugar, butter, and often pecans or currants.
Philippines
Philippine Lechon
Lechón
Philippine lechón is a whole pig roasted over coals until the skin crackles and the meat stays juicy, served at communal feasts and celebrations.
Philippines
Philippine Lime
Calamansi
A small, round citrus fruit hybrid native to the Philippines, the national citrus, used in everything from juice to marinades.
Philippines
Philippine Mango
Mangga
The world-renowned Philippine mango (Carabao variety), known for its exceptional sweetness, juicy texture, and no fibers.
India
Phirni
फिरनी
Ground rice is simmered in milk with sugar, saffron, and cardamom, then chilled in shallow clay bowls.
Gilgit-Baltistan, Pakistan
Phitti
فٹی
A leavened wheat bread of Hunza and Nagar in Gilgit-Baltistan, baked in a hearth or oven and often eaten with butter or salted tea.
Northwestern Cambodia (Angkor), Cambodia
Phka Rumduol
ផ្ការំដូល
Premium fragrant rice variety from Cambodia, known for its jasmine-like aroma and soft texture when cooked, a competitor to Thai jasmine rice.
Hanoi, Vietnam
Pho Bo
Phở bò
Vietnamese beef noodle soup with flat rice noodles in a clear, slowly simmered bone broth, topped with thinly sliced beef, herbs, and lime.
Nouméa, New Caledonia
Pho Nouméa
New Caledonian pho is a Vietnamese-style noodle soup with aromatic broth, rice noodles, herbs, and beef or chicken, eaten in the island's Vietnamese community.
Mauritius
Phoenix Beer
Phoenix
A pale lager brewed at Phoenix since 1963 and the default beer of the island, sold in stubby green bottles.
Guyana
Pholourie
Phulourie
Split-pea batter dropped in spoonfuls into hot oil and fried into soft balls, eaten with tamarind or mango chutney.
Phuket, Thailand
Phuket-Style Crab Curry
แกงปูใบชะพลู
Phuket crab curry, the Southern yellow-curry crab of Phuket's old-town restaurants, is a named regional dish.
India
Phulka
फुल्का
A small, thin, fully puffed roti cooked directly over a flame. It is lighter than chapati and common in everyday North Indian meals.
South Africa
Phutu
A South African crumbly maize meal, steamed and served with stew or meat — the traditional pap of the townships.
Ho Chi Minh City, Vietnam
Phá lấu (Vietnamese Offal Stew)
Phá lấu
Pha lau, the five-spice offal stew ladled from street carts with bread, is a named Saigon street dish.
Vietnam
Phú Quốc Fish Sauce
Nước mắm Phú Quốc
A protected-origin Vietnamese fish sauce made on Phú Quốc from salted fish and maturation, sold as a named bottled product rather than a generic fish sauce category.
Vietnam
Phú Quốc Pepper
Tiêu Phú Quốc
Phu Quoc pepper is a GI product bought as itself and picked on farm visits.
Vietnam
Phở chua (Sour Pho)
Phở chua
A rare sour pho from Lạng Sơn, with cold noodles, fermented sauce and herbs.
Hanoi, Vietnam
Phở cuốn (Pho Rolls)
Phở cuốn
Pho cuon, sheets of fresh pho noodle wrapped around grilled beef and herbs, is a named Hanoi dish invented on Ngu Xa street and is not a pho permutation.
Solomon Islands
Pia Sua
Coconut cream custard thickened with cocoyam starch (or cornflour), cooled and served in chunks; a traditional Solomon Islander dessert; the cocoyam gives a smooth, silky texture distinct from gelatin-based custards.
Belarus
Piachysta
Пячыста
A whole joint of pork, beef or goose rubbed with salt, caraway and garlic and roasted slowly in a bread oven, then sliced cold as often as hot.
Emilia-Romagna, San Marino
Piadina Romagnola
A thin griddled flatbread from Emilia-Romagna, traditionally made with lard and served folded around prosciutto, squacquerone cheese, arugula, or other fillings.
Lviv, Ukraine
Piana Vyshnia
П'яна вишня
Piana Vyshnia is a Ukrainian cherry liqueur from Lviv made by infusing cherries in alcohol.