The Katong Style
In Singapore, the Katong style is king. The thick rice vermicelli is cut into short strands, so you do not need chopsticks. You just scoop everything up with a spoon. A great bowl has a layer of red oil on top and a generous heap of chopped laksa leaves for that herbal punch.
Broth and Toppings
The broth must be rich with dried shrimp and coconut milk without being too heavy. Look for fresh cockles, prawns, and fishcake slices. If the gravy is too thin, it just feels like spicy water. Many laksa stalls are halal, but always verify the certification before ordering.
Quick answers
- Is it very spicy?
- It has a kick, but the coconut milk mellows it out. You can usually ask for less sambal if you are worried.
- What are those green bits on top?
- Those are finely chopped laksa leaves (Vietnamese coriander), which provide a distinct, citrusy aroma.