Must-try dishes when visiting Malaysia

Malaysian cuisine is a diverse convergence of cultures but still has its own unique characteristics unlike any other country. When coming to Malaysia, visitors must "try" these dishes.

Assam laksa

If Vietnam has pho, which is considered the "national dish", Malaysia has assam laksa - a typical fish soup. In 2019, this wonderful dish was ranked 7th in the list of 50 most attractive dishes in the world by CNN Travel.

Assam laksa is made from mackerel or herring, with a sour, spicy, and sweet taste. The sour taste comes from assam (sour tamarind). The sweetness is clearly felt from the fish meat, while the spiciness comes from ginger and fresh chili. Another indispensable ingredient is laifun (rice noodles), thick, chewy noodles made from rice flour and tapioca flour. When pouring the broth over the rice noodles, people also add chopped boiled fish, onions, chili, ginger, pineapple, mint leaves, roasted peanuts, etc., creating an unforgettable rich flavor.

Traditionally, a bowl of assam laksa is served with hae ko, a dark and pungent fermented shrimp paste. To enjoy it, diners should start by tasting the soup, then gradually add hae ko until it suits their taste.

Nasi Lemak

"Nasi lemak" translates to “fatty rice” - a simple white rice dish made from fragrant rice cooked in coconut milk and pandan leaves. It is served with boiled eggs, peanuts, vegetables, lamb, chicken or beef curry, seafood and sambal (chili sauce).

Nasi lemak is considered an unofficial national dish and is a staple of the Muslim community in Malaysia. There are two versions of nasi lemak: The simple street version is wrapped in banana leaves, making it easy for tourists to enjoy anytime, anywhere. The other version is nasi lemak served in restaurants, which is more expensive but the ingredients are basically the same.

Hokkien Mee

Hokkien mee (or Hokkien noodles) is a popular dish in Malaysia, especially in Penang, originating from the Hokkien (Chinese) community. This dish is made from thick, yellow noodles, stir-fried in rich soy sauce with a rich combination of pork, prawns and squid. In addition, people also add spicy sambal (chili sauce) to help visitors not feel full, and also has the effect of warming the body on cold days. Hokkien mee has many different versions, but according to the majority, the Chinese community in Penang still holds the secret to making the best hokkien mee.

Source: https://hanoimoi.vn/nhung-mon-an-phai-thu-khi-den-malaysia-696594.html