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Street Food

Bakso (Indonesian Meatball Soup)

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25 min
Prep
35 min
Cook

Ingredients

  • 400 g minced beef
  • 100 g tapioca starch
  • 1 egg
  • 3 cloves garlic, minced
  • 1 tsp white pepper
  • 1.5 L beef stock
  • 100 g rice vermicelli, soaked
  • 100 g bean sprouts
  • 2 tbsp fried shallots
  • Chili sauce and sweet soy sauce, to serve

Method

  1. Combine minced beef, tapioca starch, egg, garlic, and white pepper, mixing vigorously until the mixture becomes smooth, sticky, and elastic.
  2. Bring a pot of water to a gentle simmer; shape the mixture into balls and drop them directly into the water.
  3. Simmer the meatballs until they float and are cooked through, then remove and set aside.
  4. Heat the beef stock and season to taste; add the cooked meatballs to warm through.
  5. Serve the meatballs and broth over vermicelli and bean sprouts, garnished with fried shallots, with chili sauce and sweet soy sauce on the side.

Introduction: Bakso, bouncy beef meatballs served in a clear savory broth, is one of Indonesia's most popular street foods, sold from carts, bicycles, and dedicated bakso stalls nationwide.

Cultural Background: Bakso, bouncy beef meatballs served in a clear savory broth, is one of Indonesia's most popular street foods, sold from carts, bicycles, and dedicated bakso stalls nationwide. Bowls are typically loaded with noodles, tofu, and a dumpling or two, customized with chili sauce and soy sauce at the table.

Tips: Mix the meatball mixture thoroughly and for a good few minutes; this develops the bouncy, springy texture bakso is known for. Keep the water at a gentle simmer rather than a rolling boil, so the meatballs cook evenly without breaking apart.

Variations: Bakso urat includes a coarser meatball with visible bits of tendon for extra chew. Add a whole hard-boiled egg inside a larger meatball for bakso telur.

Storage: Refrigerate cooked meatballs and broth separately for up to 3 days, or freeze meatballs for up to 2 months.

Reheating: Reheat broth to a simmer and add meatballs to warm through; prepare fresh noodles when serving.

FAQs:

Q: What makes bakso meatballs so bouncy?

A: Thorough mixing develops the proteins in the beef, and tapioca starch adds the springy, elastic bite characteristic of bakso.

Q: Can bakso be made with chicken instead of beef?

A: Yes, chicken bakso is a common and lighter variation, prepared the same way.

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