Penang Assam Laksa noodle is commonly served with mackerel (poached and flaked), julienned fresh cucumber and tiny sliced pineapple in the tamarind soup base then topped with spearmint, vietnamese mint, and sliced torch ginger flower. The soup base is made of lemongrass, turmeric, chilli and galangal among many other herbs and not forgetting tamarind which gives the soup a sour taste (the main distinguishing feature of Penang Assam Laksa noodle soup)

Preparation: Soak rice noodle into cold water to soften it until expand into white texture. To be cooked in soup or stir fried.