Malaysia's most internationally ranked noodle soup: mackerel and tamarind broth that's simultaneously sour, fishy and floral. The sourness should make you squint.
About Penang Asam Laksa
Malaysia's most internationally acclaimed noodle soup — thick rice noodles in a sharp, fishy-sour broth of mackerel, tamarind, torch ginger flower and Vietnamese mint; topped with sliced pineapple, cucumber, red onion and a dollop of thick prawn paste (hae ko); ranked 7th in CNN's 50 best foods; the sourness should make you squint.
Malaysia's most internationally acclaimed noodle soup — thick rice noodles in a broth of mackerel, tamarind, torch ginger flower and Vietnamese mint that is simultaneously sour, fishy and floral in a combination not found anywhere else. Ranked in CNN's 50 best foods worldwide. The hae ko (thick prawn paste) dolloped on top at service is the umami anchor.
“The hae ko (thick prawn paste) dolloped on top at service is the umami anchor.”
The tamarind must be fresh and generous — the sourness should be assertive enough to make you squint slightly. Timid asam laksa is a failure.
What to Expect
The laksa arrives with a dark blob of hae ko in the centre of the broth. You stir it in. The sourness hits first, then the fishiness of the mackerel, then the floral note of the torch ginger. The noodles are thick and absorb every flavour.
Why Try It
Penang asam laksa is the dish that most convincingly argues for Penang as a world-class food destination — a soup with a complexity that rewards every mouthful.
Insider Tips
- Ayer Itam market in Penang (the original stall) and Air Itam hawker centre are the two best addresses.
- Stir the hae ko in completely — it's the umami base that ties the broth together.
- The sourness is intentional and correct. Don't ask for a milder version.
