Allergy Card Builder
Build a bilingual food allergy card in under 2 minutes. Show restaurants exactly what you can't eat — in their language.
Thai — free
English — free
Japanese
Vietnamese
Korean
Indonesian
+14 more
Your card in four steps
No account. Works on any device. Takes under 2 minutes.
Select allergens
Tap what applies to you. The preview updates as you go.
Pick your destination
Choose the country. Your card switches to that language instantly.
Download or print
Save it to your camera roll before you fly. No internet needed at the restaurant.
Show at restaurants
Hand your phone or a printed copy to kitchen staff when you order.
Why allergy cards matter abroad
Language barriers make food allergies genuinely dangerous. A card removes the ambiguity.
Translation apps lose the urgency
"I'm allergic to peanuts" in Google Translate reads like a preference. A card with medical framing — in the kitchen's language — doesn't.
Hidden ingredients are everywhere
In Southeast Asia, fish sauce, shrimp paste, and peanut oil show up in dishes that don't mention them. Even experienced cooks don't always flag it.
Emergencies are stressful enough
If something goes wrong, a card in the local language helps first responders act faster. Worth having and never needing.
Communicating allergies abroad
A bilingual card is your most reliable tool. But it works best alongside a few habits.
Before you travel
Learn the cuisine. Southeast Asian cooking uses fish sauce and shrimp paste as base flavours — they're in dishes that don't mention them on the menu. Know what you're walking into before you land.
At the restaurant
Show the card and say it out loud. Not everyone reads well, and not everyone takes a card as seriously as a spoken request. When in doubt, order something simple you can verify visually.
What trips people up
Relying on a translation app alone. Assuming things are labelled. Skipping the verbal conversation. Leaving their medication in the hotel room.
Hidden allergens by cuisine
Fish sauce, shrimp paste, peanuts in nearly every sauce. Pad thai base contains both fish sauce and shrimp paste.
Soy sauce in virtually everything. Dashi (fish stock) as base for miso soup, noodle broths, and sauces.
Fish sauce (nước mắm) as universal condiment. Peanuts in satay garnishes, phở toppings, and noodle dishes.
Peanut sauce in satay and gado-gado. Shrimp paste (terasi) as the base of most sambals.
Frequently asked questions
Other AllergyPass resources
Everything you need to eat safely abroad.
Restaurant Risk Checker
Search by dish and allergen. See what's hiding in pad thai, pho, or sushi before you order.
Use the checker →Hidden Allergens in Thai Food
Fish sauce, shrimp paste, peanuts — what's in Thai cuisine that menus don't tell you.
Read the guide →Emergency Healthcare Abroad
What to do if you have a reaction while travelling. Finding hospitals, accessing medication, insurance.
Read the guide →Build your card right now
Free. No sign-up. Works on every device.