20 Traditional Southeast Asian Breakfasts to Start Your Day

Nothing kicks off the day quite like a good meal, and Southeast Asia has some of the most delicious, unique breakfasts around. These dishes don’t just fill you up; they’re packed with flavors, textures, and spices that wake up your taste buds and set a relaxed yet vibrant tone for the day. With a mix of hearty, spicy, and sweet options, traditional Southeast Asian breakfasts bring something for every mood. So, whether you’re looking to switch things up or dive into new flavors, these recipes offer a great way to enjoy breakfast with a twist.

Nasi Lemak (Malaysia)

Nasi Lemak is Malaysia’s national dish, featuring fragrant rice cooked in coconut milk, served with sambal (spicy chili paste), fried crispy anchovies, toasted peanuts, boiled egg, and cucumber slices. To prepare, cook 1 cup of rice with 1 cup of coconut milk, 1 cup of water, a pinch of salt, and a few pandan leaves for added aroma. Serve the rice with 2 tablespoons of sambal, a handful of fried anchovies and peanuts, one boiled egg, and cucumber slices on the side. This harmonious combination of flavors and textures makes Nasi Lemak a beloved breakfast choice.

Kaya Toast (Singapore)

Kaya Toast is a popular breakfast in Singapore, consisting of toasted bread spread with kaya—a sweet coconut and egg jam—and a slice of cold butter, typically served with soft-boiled eggs and coffee or tea. To make kaya, combine 1 cup of coconut milk, 1 cup of sugar, and 4 beaten eggs, cooking over low heat until thickened. Spread the kaya generously on two slices of toasted bread, add a thin slice of cold butter, and sandwich them together. Serve with two soft-boiled eggs seasoned with a dash of soy sauce and white pepper, accompanied by a cup of coffee or tea. This sweet and savory combination offers a comforting start to the day.

Pho (Vietnam)

Pho is a traditional Vietnamese noodle soup consisting of broth, rice noodles, herbs, and meat, commonly beef or chicken. To prepare, simmer 1 pound of beef bones with 2 quarts of water, 1 onion, and a 2-inch piece of ginger for several hours to create a rich broth. Season with 1 tablespoon of fish sauce, 1 teaspoon of sugar, and a pinch of salt. In a bowl, place cooked rice noodles, thinly sliced raw beef, and pour the hot broth over to cook the meat. Garnish with fresh herbs like cilantro and basil, bean sprouts, lime wedges, and sliced chili for a flavorful and aromatic breakfast.

Mohinga (Myanmar)

Mohinga is Myanmar’s traditional breakfast dish, a rice noodle soup in a fish-based broth flavored with lemongrass, ginger, and garlic, often garnished with crispy fritters and boiled eggs. To make the broth, simmer 1 pound of catfish with 2 quarts of water, 2 stalks of lemongrass, a 2-inch piece of ginger, and 4 cloves of garlic until the fish is cooked. Remove the fish, flake the meat, and return the bones to the broth to simmer for an additional hour. Strain the broth, add the flaked fish, and season with 2 tablespoons of fish sauce and 1 teaspoon of turmeric. Serve over rice noodles, topped with sliced boiled eggs, cilantro, and crispy fritters for added texture.

Bubur Ayam (Indonesia)

Bubur Ayam is an Indonesian chicken congee, a savory rice porridge topped with shredded chicken, scallions, fried shallots, and soy sauce. Cook 1 cup of rice with 6 cups of chicken broth until it reaches a porridge-like consistency. In a separate pan, sauté 1 chopped onion and 2 cloves of garlic until fragrant, then add shredded cooked chicken and 1 tablespoon of soy sauce. Serve the congee in bowls, topped with the chicken mixture, chopped scallions, fried shallots, and a drizzle of soy sauce. This hearty and comforting dish is a popular breakfast choice in Indonesia.

Idli and Sambar (India)

Idli is steamed rice cakes commonly served with sambar, a spicy lentil soup, in South India. To make idli, soak 2 cups of rice and 1 cup of urad dal (black gram) separately for 4 hours, then grind them into a smooth batter, combine, and ferment overnight. Pour the batter into idli molds and steam for 10-15 minutes. For sambar, cook 1 cup of toor dal (pigeon peas) with 4 cups of water, 1 chopped tomato, and 1 chopped onion until soft, then add 2 tablespoons of sambar powder, salt to taste, and tamarind pulp. Serve the fluffy idlis with the flavorful sambar for a nutritious breakfast.

Khao Tom (Thailand)

Khao Tom is a Thai rice soup, typically made with pork or shrimp, flavored with garlic, ginger, and cilantro, and often eaten for breakfast. Cook 1 cup of rice with 6 cups of water or chicken broth until soft. In a separate pan, sauté 2 cloves of minced garlic and a 1-inch piece of minced ginger, then add 1/2 pound of ground pork or shrimp and cook until done. Combine the meat mixture with the rice, and season with 2 tablespoons of fish sauce and 1 teaspoon of white pepper. Serve hot, garnished with chopped cilantro and a squeeze of lime for a comforting start to the day.

Lontong Sayur (Indonesia)

Lontong Sayur is an Indonesian breakfast dish featuring compressed rice cakes served in a coconut milk soup with vegetables like chayote, green beans, and tofu, often accompanied by boiled eggs and sambal. To prepare, make Lontong by cooking 2 cups of rice in banana leaves or a mold until firm, then cut into pieces. For the soup, sauté 2 cloves of garlic, 1 chopped onion, and 1 tablespoon of shrimp paste, then add 2 cups of coconut milk, 1 sliced chayote, 1 cup of green beans, and 1 cup of cubed tofu, cooking until vegetables are tender. Serve the rice cakes in a bowl and ladle the vegetable soup over them.

Mie Goreng (Indonesia)

Mie Goreng is a popular Indonesian stir-fried noodle dish, made with a flavorful mix of soy sauce, garlic, and a variety of vegetables and proteins like shrimp or chicken. To prepare, cook 1 packet of egg noodles according to package instructions, then set aside. In a hot pan, stir-fry 1 tablespoon of minced garlic with 1/2 cup of sliced cabbage, 1/2 cup of carrots, and 1/2 cup of your choice of protein. Add the noodles along with 2 tablespoons of soy sauce, and 1 tablespoon of sweet soy sauce, and stir until everything is well-coated. This savory dish, with its mix of textures, makes for a comforting breakfast or anytime meal.

Roti Canai with Curry (Malaysia)

Roti Canai is a flaky, layered flatbread often served with a side of curry, making it a beloved breakfast option in Malaysia. To make the roti, mix 2 cups of flour with a pinch of salt, 1 tablespoon of oil, and 3/4 cup of water, kneading until smooth. Let the dough rest, divide into balls, and stretch each piece thin before folding and pan-frying in a little oil until golden. For the curry, cook 1/2 pound of diced chicken in 1 tablespoon of curry powder, 1 cup of coconut milk, and 1/2 cup of water until thickened. This pairing of buttery roti and spicy curry is both satisfying and energizing.

Congee (China)

Congee is a comforting rice porridge enjoyed throughout Southeast Asia, especially in China, often topped with pickled vegetables, soy sauce, and sometimes meat or seafood. To make, cook 1 cup of rice with 8 cups of water, simmering for about an hour until it reaches a thick consistency. Season with a pinch of salt and a dash of soy sauce, then top with sliced green onions, ginger, and a soft-boiled egg if desired. The creamy texture of the congee, paired with savory toppings, makes for a nourishing breakfast. Congee is especially loved for its warmth and simplicity, ideal for starting the day.

Laksa (Malaysia/Singapore)

Laksa is a flavorful noodle soup with coconut milk or tamarind-based broth, loaded with spices and commonly served with shrimp or chicken. For the broth, simmer 1 can of coconut milk with 2 cups of chicken broth, 2 tablespoons of laksa paste, and 1 teaspoon of fish sauce. Add 1/2 pound of shrimp and cook until pink, then place cooked rice noodles in bowls and pour the broth over them. Top with bean sprouts, fresh cilantro, and lime wedges for added freshness. This spicy and aromatic soup brings a comforting, energizing start to the day.

Bánh Mì Op La (Vietnam)

Bánh Mì Op La is a Vietnamese breakfast featuring fried eggs with baguette, typically served with vegetables, herbs, and often some form of meat. To prepare, fry 2 eggs sunny-side up, seasoning with a dash of salt and pepper. Slice a baguette in half, adding the eggs along with sliced cucumber, cilantro, and a bit of chili sauce. Optionally, add cooked ham or pork slices for extra flavor. This dish combines the crusty texture of the bread with the richness of the eggs, making for a balanced and tasty breakfast.

Soto Ayam (Indonesia)

Soto Ayam is a fragrant Indonesian chicken soup, flavored with turmeric, lemongrass, and other spices, often served with rice or vermicelli. Start by boiling 1 pound of chicken in 2 quarts of water with 2 crushed lemongrass stalks, a 1-inch piece of ginger, and 1 tablespoon of turmeric. Add 1 chopped onion and simmer until the chicken is cooked, then shred the meat. Serve the broth over cooked rice or vermicelli noodles, topping with shredded chicken, boiled egg, fried shallots, and fresh cilantro. This light and aromatic soup is a wholesome way to start the day.

Thieboudienne (Senegal)

Thieboudienne, or Jollof Rice with Fish, is a West African dish often associated with Senegalese cuisine but enjoyed in many parts of Southeast Asia. To prepare, marinate 1 pound of fish with salt and pepper, then pan-fry until golden. In the same pot, cook 2 cups of rice with 3 cups of water, 1 chopped onion, 2 diced tomatoes, and a pinch of thyme, stirring occasionally. When the rice is tender, add the fish back to the pot, letting it absorb the flavors. This dish is filling and packed with flavors, making it a hearty start to the day.

Bánh Cuốn (Vietnam)

Bánh Cuốn are steamed rice rolls filled with ground pork and mushrooms, served with a side of fish sauce for dipping. For the batter, mix 1 cup of rice flour with 1/2 cup of water and a pinch of salt. Pour a thin layer of batter on a hot skillet, cover, and steam briefly, then fill with a cooked mixture of 1/2 cup ground pork and 1/4 cup chopped mushrooms. Roll the rice paper and serve with fish sauce, fresh herbs, and crispy shallots. This light, savory dish makes for a refreshing breakfast with unique textures and flavors.

Pad Thai (Thailand)

Pad Thai is a popular Thai dish featuring stir-fried rice noodles with a mix of tamarind, lime, peanuts, and often shrimp or chicken. To prepare, cook 1 packet of rice noodles according to instructions, then set aside. In a hot pan, sauté 1/2 cup of shrimp with 1 tablespoon of tamarind paste, 1 tablespoon of fish sauce, and 1 tablespoon of sugar. Add the noodles and stir-fry until well coated, then garnish with chopped peanuts, bean sprouts, and lime wedges. This flavorful and slightly tangy dish brings a bright start to the morning.

Dim Sum (China)

Dim Sum refers to a collection of small, bite-sized dishes, including dumplings, buns, and rolls, enjoyed throughout China and Southeast Asia, often with tea. Popular items include shrimp dumplings, pork buns, and spring rolls, typically steamed or fried. Many recipes vary, but a basic dumpling might include a mix of 1/2 cup ground pork, 1/4 cup chopped shrimp, and 1 teaspoon of soy sauce, wrapped in thin dough and steamed. Serve with soy sauce or chili oil for dipping. This variety of flavors and textures makes Dim Sum a delightful breakfast experience.

Tom Yum Soup (Thailand)

Tom Yum is a hot and sour Thai soup made with shrimp, lemongrass, lime, and chili paste, known for its bold flavors and invigorating aroma. To prepare, simmer 4 cups of water with 2 stalks of lemongrass, 2 lime leaves, and 1/2 cup of mushrooms. Add 1/2 pound of shrimp, 1 tablespoon of chili paste, and 1 tablespoon of fish sauce, cooking until the shrimp turn pink. Serve with a squeeze of lime and fresh cilantro. The spicy and tangy notes of Tom Yum make it a perfect start for those who enjoy a flavor-packed breakfast.

Hainanese Chicken Rice (Singapore)

Hainanese Chicken Rice is a simple yet flavorful dish featuring poached chicken served over rice cooked in chicken fat and broth, often accompanied by chili and ginger sauces. To make, poach a whole chicken in 4 quarts of water with a bit of ginger for 30 minutes. Remove and let cool, then use 2 cups of the broth to cook 1 cup of rice, adding a bit of chicken fat if possible. Slice the chicken and serve over the rice with sauces on the side. This comforting and satisfying dish is a staple breakfast in Singapore, enjoyed for its simplicity and depth of flavor.

This article originally appeared on RetailShout.

More From RetailShout

18 High-Fiber Foods That Help Maintain a Balanced Diet

Eating enough fiber is one of the easiest ways to keep your body running smoothly. It supports healthy digestion, keeps you feeling full longer, and even helps manage cholesterol and blood sugar levels. Read More.

15 Unique Items From Grocery Stores You Didn’t Know You Needed

Sometimes, you walk through the grocery store and spot an item you didn’t even know you needed, but suddenly, it feels like a game-changer. There are all these clever, handy products that can make life a little easier or just add some fun to your routine. Read More.

15 Energy-Boosting Breakfast Foods to Kickstart Your Day

Starting your day with the right breakfast can make a world of difference in your energy levels and focus. A well-balanced morning meal fuels your body with essential nutrients, giving you the energy you need to stay productive and alert. Read More.