Below we share some topping ideas to get you inspired – from traditional to more creative suggestions:
- Crispy fried shallots: For an umami-rich crunch
- Fried tofu puffs: Crunchy from the outside, soft and cloud-like inside
- Tiny baked egg plants stuffed with fish paste: The neutral taste of the egg plants gets a kick from the fish paste
- Raw or fried mushrooms: Raw they give a fresh light touch, fried they have an interesting crunch
- Little fried fish (like anchovies or baby squid): Fry them with sambal
- Strips of ginger-pickled cucumber: For a fresh and clean taste
- Fried chicken skin: The fatty skin is a good complement to a lean and green vegetable Laksa
- Dried pineapple: Perfect in a pork Laksa
- Chopped toasted nuts or rice: For crunch and a nutty taste
- Bean Sprouts: For a crispy, spicy touch
- Fresh herbs like coriander, mint and laksa leaves (also known as Vietnamese Coriander) : These add freshness to balance the strong and spicy broth
- Sambal, chilli jam or fresh chillies: Indispensable in any Laksa and adds a nice kick
- Soft boiled eggs: Creates a rich and creamy texture
