Bakso (Bakso)
Overview
Bakso is Indonesia's beloved meatball soup. Springy, smooth beef meatballs, made by pounding or blending beef with tapioca starch, garlic and salt, are served in a clear, savoury beef bone broth. The bowl usually includes rice vermicelli or yellow noodles, bok choy, tofu or fried wontons, and is topped with fried shallots, celery leaves and spring onion. Diners add sweet soy sauce, chilli sauce and vinegar to taste. Bakso can range from small balls to large ones filled with egg or chilli.
History
The name comes from Hokkien Chinese for shredded meat, and the dish was introduced by Chinese Indonesians, who originally used pork. Indonesian cooks switched to beef, making it suitable for the Muslim majority. Bakso is sold everywhere, from pushcarts and bicycle vendors to restaurants, and the city of Malang in East Java is especially famous for it.
Main ingredients
Beef meatballs, beef broth, rice vermicelli or yellow noodles, bok choy, fried shallots, celery leaves. The soup is built on beef bone broth and is usually served hot. Diet: contains meat; not usually gluten-free.
Explore: Beef soups · Noodle soups · More soups from Indonesia
Recipe outline serves 4 · ~90 min
Ingredients
- 500 g lean minced beef, 60 g tapioca starch, 3 garlic cloves
- 2 l beef bone broth
- 200 g rice vermicelli
- 2 bok choy
- fried shallots, celery leaves
- sweet soy sauce, chilli sauce
Allergens: Contains: Celery, Gluten, Soya. Based on the typical recipe. Recipes and products vary; always check labels if you have an allergy.
Method
- Blend the beef with garlic, salt, starch and ice water to a smooth paste.
- Shape balls and drop into simmering water until they float; drain.
- Heat the meatballs in the seasoned broth.
- Serve over noodles and greens with fried shallots and condiments.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
