Is Nasi Lemak Vegetarian? (Anchovy Sambal & Fried Anchovies)

Nasi lemak is Malaysia’s national dish, coconut rice with a chili sambal on the side. The rice is vegan, but the sambal and the toppings are where the fish hides. Here is how to order it vegetarian.

Key Takeaways

• Nasi lemak is usually not vegetarian: the sambal is made with anchovies (ikan bilis).
• It is also topped with crispy fried anchovies and a boiled egg.
• The coconut rice, cucumber and peanuts are plant-based.
• Ask for “no ikan bilis” and skip the egg for a vegan version.

TL;DR: Nasi lemak is usually not vegetarian. The sambal is traditionally made with anchovies (ikan bilis) and the dish is topped with crispy fried anchovies and a boiled egg. A vegetarian version exists, but you must ask for it.

What’s in nasi lemak

Malaysia’s national dish is coconut rice served with:

• Sambal: chili paste, often cooked with anchovies (ikan bilis).
• Fried anchovies (ikan bilis goreng): crispy little fish.
• Boiled or fried egg: vegetarian, not vegan.
• Cucumber, peanuts: vegetarian.

The coconut rice itself is vegan. The fish and egg are the non-veg parts.

The vegetarian version

Ask for nasi lemak without anchovies (“no ikan bilis”) and no egg if you’re vegan. Some eateries make a vegetarian sambal (without anchovies): always confirm, since the sambal is where the fish usually hides.

The bottom line

• Vegetarian? Only the anchovy-free version.
• Vegan? Same, minus the egg.

See our Nasi Lemak dish guide for the full breakdown.

Check before you eat. The Verify Veg app scans a barcode or reads an ingredient list from a photo and flags ingredients against your diet (vegan, vegetarian, halal, kosher, Jain and more). Download on the App Store - Android is coming soon.

Written by Samir Narain, founder of Verify Veg. Verify Veg helps people check packaged food against their diet by scanning barcodes and reading ingredient lists from photos.

Note: Verify Veg provides ingredient-based compatibility checks, not certification. Recipes and preparations vary by restaurant, region and cook, so always confirm with the restaurant, brand or vendor.