From Korean BBQ to Filipino sisig, from Vietnamese bánh mì to Japanese ramen — Asian food trucks have taken America by storm. Here's the story of how they transformed US street food culture.
In 2008, Roy Choi launched Kogi BBQ in Los Angeles — a Korean-Mexican fusion truck that created lines around the block. It was one of the first trucks to use Twitter to announce locations, pioneering social media marketing for food trucks. Kogi inspired a generation of Asian-American chefs to take to the streets.
Many Asian street food traditions — satay, banh mi, dumplings, takoyaki — were designed to be eaten on the go. The flavors are bold, the prep is efficient, and the food travels well. It's a natural fit for the food truck format.
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