Malaysian

Assam Laksa

“Penang-style sour fish noodle soup with a tamarind-based broth, flaked mackerel, and aromatic herbs.”

Tamarind

Lemongrass

Chili Pepper

Mint

Onion

Cucumber

Medium1.5 hours

Where it comes from

Assam laksa, originating from Penang, Malaysia, is a vibrant sour fish noodle soup that beautifully marries the influences of Malay and Chinese culinary traditions. Its signature tamarind base offers a unique tang, making it a standout dish in Malaysia's diverse food landscape. Interestingly, it is often considered a comfort food, invoking nostalgia among locals for its hearty flavors.

On the Palate

What goes into it

How it's made

1
Create a tamarind-based broth by simmering flaked mackerel with lemongrass, ginger, and spices until rich and aromatic.
2
Prepare rice noodles, cooking them until tender and ready to soak up the flavorful broth.
3
Strain the broth, then combine with fresh herbs and vegetables like mint and cucumber to add freshness.
4
Serve the noodles in bowls, ladling the broth on top, and garnish with additional herbs for an aromatic finish.

Simmering