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Penang (Malaysia)
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Soup
Fish & Seafood
Food Flavour DNA
Nutritional Values
580kcal
38gProtein
55gCarbs
18gFat
3gFibre
350 gServing
* Per serving · 350 g. May vary.
Allergens
🐟 Fish
Penang Asam Laksa
How to order / say it
Say it
亚参叻沙 — [Pe-nang Ah-sahm Lak-sah]
Order
I'd like a bowl of Penang Asam Laksa, please.
Locally
我想要一碗亚参叻沙，谢谢。
Say locally
A tangy, spicy fish-based noodle soup with a distinct sour taste.
Why try it?
This dish captures the soul of Penang's street food culture with its unique blend of spicy and sour flavors that reflect the island's multicultural heritage.
How it tastes
The soup is a blend of spicy, sour, and umami notes with a rich fish broth, served alongside thick rice noodles and garnished with fresh mint, cucumber, and onions.
Origin & History — first documented: 1880
Originating in the late 19th century, Penang Asam Laksa was created by the Peranakan community. It quickly became an iconic dish, showcasing Penang's trade route significance and cultural diversity.
Recipe
Ingredients
- 🐟 300 g mackerel
- 🌾 200 g rice noodles
- 🧂 50 g tamarind peel
- 🌿 1 ginger flower
- 🧂 50 g chili paste
- 🌿 10 g fresh mint leaves
Method
- 1 Boil mackerel until cooked, then flake.
- 2 Simmer broth with tamarind, spices, and flaked mackerel.
- 3 Add rice noodles to bowl, pour broth, garnish with herbs.
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