At the Malaysian Food Week in Hanoi on 29/7, chef Mohd Mustaqim explained that Malaysian cuisine is a fusion of Malaysian, Chinese, and Indian influences. Each state and region boasts unique dishes reflecting local history, climate, and lifestyle.

Laksa Utara. Photo: BTC

Side dishes served with Laksa Utara. Photo: BTC

Chicken satay. Photo: BTC

Laksa (spicy noodle soup), satay (grilled meat skewers), beef rendang (spicy beef stew), and nasi lemak (coconut rice) are iconic, flavorful Malaysian dishes. Laksa reigns supreme as the most popular and beloved.

"Malaysians eat laksa everywhere, any time of day, just like pho in Vietnam, and it must be served hot to be enjoyed fully," said Mohd Mustaqim. Laksa stalls are as common in Malaysia as pho stands are in Vietnam.

Laksa has many regional variations. Demonstrating the preparation of laksa utara, Mustaqim described it as a rice noodle soup with a thick, sour-and-spicy tamarind broth. The broth is fish-based (typically mackerel), served with rice noodles and toppings like sliced cucumber, pineapple, shallots, chili, lime, and a boiled egg. Water spinach can also be added.

Mohd Mustaqim added that laksa has dozens of variations. "Many Malaysians haven't even tried all the different versions," he said.

Laksa utara is common in northern Malaysia, sometimes called laksa Kedah or laksa Perlis. It resembles Penang's assam laksa, but in Penang, the fish is flaked rather than blended as in Kedah and Perlis.

Other variations include: curry laksa (rich coconut milk and curry powder broth); asam laksa (sour and spicy fish and tamarind broth, popular in Penang); Sarawak laksa (coconut milk and fish broth, no curry, popular in Sarawak); laksa lemak (a sweeter, spicier variant of curry laksa popular in Melaka, with a chicken and prawn shell broth); and Johor laksa (using spaghetti instead of rice noodles, with a thick sauce of coconut milk, fish, dried shrimp, and spices, served with chili and lime).

Chef Mohd Mustaqim preparing laksa in Hanoi. Photo: BTC

CNN Travel ranked laksa among the world's top 10 dishes. The late Anthony Bourdain called Sarawak laksa the "breakfast of the gods," describing it as a dish "served in heaven." He recommended the laksa from Choon Hui Cafe in Kuching, Malaysia, praising it on his shows *No Reservations* and *Parts Unknown*. Bourdain also ranked laksa, especially Sarawak laksa, at the "absolute top" among spicy noodle dishes.

Tam Anh