Assam laksa gets its signature sour and tangy flavour from tamarind. A Penang speciality, its broth is made by boiling mackerel bones with grounded spices and herbs. It is then served with thick rice noodles, shredded fish, and sliced vegetables (cucumber, onion, and lettuce).

Web editor: Wang Xiaoxuan

Reviewer1: Zhang Yanlan

Reviewer 2: Pang Bo

Reviewer3:Tang Caihong

English Reviewer: Shen Fei