Azalina Eusope hovered over her simmering pot as an assistant ladled spicy soup on top of noodles, shredded chicken and bean sprouts. The laksa, a Malaysian specialty, was flavored with some 42 spices. “This is the kind of food that reminds me of my culture, my family, my memories,” said the 32-year-old Eusope, a fifth-generation vendor of Malaysian street food. “This is what we do.” Read More