When Trang Nguyen first visited now-wife Wei-En Tan’s family in Singapore, Tan’s mom, En Lin Kong, taught the young chef how to make laksa. It’s a dish Tan grew up eating, one that she found found hard to find within Portland proper. Laksa — a culinary cross-section of Chinese, Malaysian, and Indonesian cuisines — is a seafood-rich, coconut milk curry noodle soup, though the dish varies depending on where you eat it. In Singapore, dried shrimp is a common component of the broth, as are toppings like boiled eggs. Other versions go lighter on the coconut milk, or pile bowls high with blood cockles, also known as blood clams.
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