This is a continuation of a series of articles about popular breakfast menus from the Asia-Pacific Region.
In this issue, we will focus on the following Asian countries:
Vietnam, Cambodia and Laos
Breakfast menus for these countries are almost similar. The reason could be that they share common boarders geographically. For these neighboring countries, congee and soup are common breakfast selections. In Vietnam, the following breakfast selections are the most popular:
Pho Soup
Pho is made up of noodles and thin slices of beef and garnished with ingredients such as green onions, coriander leaves, lemon, and bean sprouts, among others. Others would prefer chicken as the main ingredient. Pho soup is served hot.
Banh Cuon
Banh Cuon is similar to spring roll. It is made of ground pork mixed with ingredients like wood ear mushrooms and wrapped into a crepe-like rice sheet. It goes with dipping sauce called Nuo cham, a popular Vietnamese sauce made of lime juice, vinegar, fish sauce, sugar and water. Others would add minced garlic and pepper.
Banh Cuon Thanh Tri
Banh cuo thanh tri is made of just plain thin rice sheets and usually served with fried shrimps or cha lua, a mixture of lean pork, potato starch and fish sauce.
Other Vietnamese/Cambodian breakfast menus:
Kuyteav
Kuyteav is a popular Cambodian breakfast noodle soups made of pork and noodles with green onions and the usual minor ingredients.
Mee Kola, a Cambodian vegetarian noodle dish
Banh chiao, a Cambodian style banh xeo
Caw, a Cambodian pork or chicken stew with whole eggs
Cha knyey, a Cambodian peppered chicken with ginger root
