Bakso
“Indonesian bouncy beef meatball soup in a clear, savory broth with noodles, tofu, and fried shallots.”
Tofu
Garlic
Shallot
Celery
Soy Sauce
Ground BeefWhere it comes from
Bakso is not just a dish; it's an experience deeply ingrained in Indonesian street food culture, especially popular in urban areas. These delightful beef meatballs have been enjoyed since the 19th century and are often sold by street vendors, served in a savory broth that warms the soul. The bouncy texture of the meatballs is achieved through a special grinding technique, making them a unique treat.
On the Palate
How it's made
5 steps · Show ↓38 min active
How it's made
5 steps · Show ↓- 15 min
In a large pot, bring 4 liters of water to a gentle boil. The water should be just deep enough to submerge the meatballs later. Add a pinch of salt to season the water.
- 210 min
In a mixing bowl, combine ground beef with finely minced garlic, shallots, and a sprinkle of salt. Mix until the ingredients form a smooth, cohesive paste.
- 310 min
With wet hands, shape the beef mixture into small, firm balls, about the size of a walnut. Gently drop them into the simmering water, ensuring they don't stick to the bottom.
Watch outEnsure the meatballs are firm and float to the surface, indicating they are cooked through.
- 48 min
In a separate pan, heat a tablespoon of oil over medium heat. Add sliced tofu and fry until golden brown on all sides, releasing a nutty aroma.
- 55 min
Add the cooked meatballs to a bowl with cooked noodles and vermicelli. Ladle the hot broth over, and garnish with fried tofu, chopped celery, and a drizzle of soy sauce.
