We all grew up on cereal, eggs and maybe an occasional Pop-Tart or Eggo waffle. But what about the rest of the world? We chatted with local chefs to learn about their childhood breakfasts in their home countries.
Vietnam
Huy Hoàng, Executive Chef, Le Colonial
Vietnamese eat a heavier breakfast that can include rice or noodles, and it’s mostly enjoyed before 8 a.m. Pho and Vietnamese hoagies are simply two of the many breakfast options, and noodles are served in various broths, from pork to fermented anchovies. Hoang says, “Every bite in the breeze in early morning Saigon gives people joy and enthusiasm. It’s indeed a luxury cuisine experience. Vietnam is a cuisine hotspot. The complexity of foods and everything the cuisine offers is wondrous.”
Favorite breakfast?
“Com Tam, or broken rice with grilled pork chop over charcoal, and sweet and sour fish sauce. And Hu Tieu XÍ QUÁCH, or egg or rice noodles with pork broth, shrimp, barbecue pork loin or shoulder or poached pork shoulder and fried pancetta confit.
Growing up in a restaurant business, I woke up to these foods, as my mother always prepared them for our restaurant. The first thing I could smell in the morning was the pork broth my mom cooked overnight and the smell of the barbecue pork chop over charcoal and beef short ribs.”
Savory or sweet?
“Savory breakfast 99-percent of the time; 1 percent is for the sweet tooth!”
Favorite breakfast beverage?
“Fresh soymilk. My mom took me to the market every morning to shop for our restaurant, usually around 5:30 a.m. She always left me at the soymilk shop while waiting to place an order at the butcher shop next door. I drank soymilk every morning for at least 14 years.”
Lebanon
Nicolas Kurban, Owner, Amar Mediterranean Bistro
“Generally, breakfast is consumed on the go, stopping by the corner bakery and grabbing a hot, freshly baked za’atar manakish and eating on the way to school or work. This doesn’t mean that Lebanese don’t enjoy breakfast, but traditionally, it has not been considered a main meal to gather with the family.”
Favorite breakfast?
“Knafeh is a traditional Lebanese dessert made with shredded phyllo dough stuffed with cheese, topped with chopped pistachios, and generously drizzled with sugary syrup. It was a Sunday ritual. My father or mother would take us to the corner pastry shop, and we would have it on our way back from Sunday church.
But one can’t talk about Lebanese breakfasts without mentioning the iconic manakish. These simple, pizza-shaped flatbreads are baked and come with different choices or spreads, like the za’atar spread or melted Akkawi cheese.”
Favorite breakfast beverage?
“Lebanese coffee, or kahweh, is one of the strongest coffees you can have. It is enjoyed throughout the day but is especially satisfying during breakfast. The coffee is poured from a rakweh into cups the size of espresso cups and can be served with sugar.”
Belgium
Chef Dieter Samijn, Executive Chef, Café Boulud
“In my home country, we have a tradition of going to a bakery in the mornings. Thus, most of our breakfast meals are heavy on bread and pastry. We eat breakfast together as a family when possible and take time to enjoy it.”
Favorite breakfast?
“Pistolet, or a crunchy, crusty bun, much lighter than a baguette. Traditionally, we eat it with ham or a young Gouda cheese, but one can fill it with various meats, cheeses and condiments. It takes me back to my childhood—such great memories with family.”
Favorite breakfast beverage?
“As a kid, we had this powdered chocolate milk that I loved with ice-cold milk. These days, I like black coffee, but it has to be a good one!”
Peru
Chef Jorge Montes, Owner, Sazoned
“Being Peruvian has shaped my love for food and my culinary career as a chef. Like many South American meals, breakfast is ruled by meat, including Desayuno Lurín, what Peruvians call brunch. The Sunday feast, named after the town where it originated, is fueled by large chunks of fried pork belly or pork shoulder. It is served on a large plate with fried sweet potatoes, a tamale, bread rolls, salsa criolla and a side of aji.
Savory or sweet?
“I am a savory person all day! Even though I do enjoy sweet items with black coffee, I don’t feel like I truly have had a substantial breakfast if it wasn’t a savory one.”
Favorite breakfast beverage?
“Fresh fruit is so abundant in Peru and South America, so we are spoiled with freshly squeezed or blended juice with no additives; it is so good and healthy for you. Maracuya is my fave!”
Thailand
Chef Soontorn Promsa (or chef Tony), Lemongrass Hospitality
“While each region in Thailand enjoys breakfast differently, food here isn’t necessarily designated as solely breakfast food. Any food, including rice, noodles, soups and even desserts, can be savored for an early morning meal. It depends more on the person’s preferences.”
Favorite breakfast?
“Nostalgic breakfast foods that my mom would make before school include Kao Tom Kung, or steamed jasmine rice in a chicken broth with shrimp and topped with cilantro, scallions and fried garlic; and a Thai omelette with ground pork, mushroom soy sauce, scallions and fresh Thai chili oil, and served with steamed jasmine rice.”
Favorite breakfast beverage?
“Hot soymilk my mom used to make.”
