Laksa Johor is based on spaghetti, grilled wolf herring, cucumber slices, big onion, kesum leaf slices, basil leaf, musk lime juice, bean sprout, long bean, salted carrot and prawn paste sambal (a hot dish). The gravy is made of grilled wolf herring, thick coconut milk, onion and spices.
The difference and uniqueness of Laksa Johor from the laksa of other states lie in the use of spaghetti and thickness of the gravy. This dish is served during festivities and special events. In the olden times Johorians consumed this cuisine with their fingers as it was deemed to be more delicious this way.