Any firm fillets of fish work well in this classic Vietnamese soup, which is also very good with the addition of shellfish like mussels or clams. The sourness comes from tamarind, but you can also use lime juice when limes are in season. I READ MORE
I hadn’t ever tasted assam laksa until I visited Penang in May 2017. I was travelling with a group and the numbers were polarised by this dish, with half of us loving it and the other half really not. It is a dish that divides: spicy, tangy and very fishy, it rushes up and smacks your tastebuds with a thick rubber band.