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Bakso, Indonesia’s iconic meatball soup, is a dish that resonates with people across the archipelago. Loved for its comforting flavours and hearty appeal, Bakso has become a cornerstone of Indonesian street food culture.
Found in roadside stalls, food carts, and even upscale restaurants, it’s a dish that transcends class and region, uniting the nation with its warm, savoury essence. Whether enjoyed as a quick snack or a satisfying meal, Bakso embodies the vibrant culinary spirit of Indonesia.
What Is Bakso?
Bakso is a meatball soup, but that simple description doesn’t do justice to its layered complexity. The dish features springy, finely textured meatballs made from a blend of beef, tapioca flour, and sometimes chicken or fish, served in a clear, flavourful broth.
Often accompanied by yellow egg noodles, rice vermicelli, tofu, and fried wontons, Bakso offers a medley of textures and flavours in every bowl.
Bakso’s hallmark is its versatility. Vendors customize their bowls with an array of toppings like crispy shallots, scallions, lime wedges, and spicy sambal chili paste, allowing diners to tailor the dish to their liking. The result is a soup that’s as adaptable as it is satisfying, making it a favourite for all occasions, from street side snacks to family dinners.
Ingredients and Taste
The foundation of Bakso is its meatballs, known for their springy texture and savoury taste. The meat mixture, typically a blend of beef and tapioca flour, is seasoned with garlic, salt, and pepper before being shaped into balls and boiled. The broth, a clear soup simmered with bones, garlic, and shallots, is rich yet light, providing a perfect backdrop for the meatballs.
In a classic bowl, you’ll find a combination of noodles, chewy egg noodles and delicate rice vermicelli, floating in the broth alongside slices of tofu and fried wontons.
The addition of condiments such as soy sauce, vinegar, or sambal elevates the flavours, allowing each diner to create a personalized experience. The taste is a harmonious blend of savoury, slightly sweet, and umami rich flavours, punctuated by the freshness of lime or the heat of chili.
A Taste of History
While Bakso is now an indelible part of Indonesian cuisine, its origins reveal a fascinating blend of influences. The word “bakso” itself is derived from the Hokkien Chinese term bah-so, which translates to “minced meat.” This connection points to the influence of Chinese immigrants who brought their culinary traditions to Indonesia centuries ago.
Over time, the dish was adapted to incorporate local flavours and ingredients, resulting in the version we know today. Its rise in popularity was fuelled by the proliferation of street food vendors, who made Bakso accessible to people from all walks of life.
Former U.S. President Barack Obama even mentioned Bakso as one of his favourite dishes from his childhood in Jakarta, further cementing its reputation as a national treasure.
Indonesian Bakso (Meatball Soup) Recipe
Serves: 4 people
Ingredients:
For the Meatballs:
- 500g ground beef (or a mix of beef and chicken)
- 2 tbsp tapioca flour
- 1 egg white
- 3 garlic cloves, finely minced
- 1 tsp salt
- ½ tsp ground white pepper
- ½ tsp nutmeg powder
- ½ cup crushed ice or ice water
For the Broth:
- 1 litre beef stock
- 2 garlic cloves, minced and fried until golden
- 1 shallot, minced and fried until golden
- 2 spring onions, sliced
- 2 tsp soy sauce
- 1 tbsp fish sauce
- Salt and white pepper to taste
For Serving:
- Egg noodles or vermicelli noodles (cooked according to package instructions)
- Fried shallots
- Fresh cilantro leaves
- Lime wedges
- Sweet soy sauce, chili sauce, and vinegar for garnish
Directions
To begin, prepare the meatball mixture. In a large mixing bowl, combine ground beef, tapioca flour, egg white, minced garlic, salt, white pepper, and nutmeg powder. Gradually add crushed ice or ice water while mixing thoroughly. Use your hands or a food processor to create a smooth, pliable paste. Knead for 3–5 minutes until the mixture becomes firm yet elastic. Chill the mixture in the refrigerator for 30 minutes.
While the meatball mixture chills, bring a large pot of water to a gentle boil. Wet your hands to prevent sticking and shape the meat mixture into small balls (about 3 cm in diameter). Drop the meatballs directly into the boiling water. Once they float to the surface, reduce the heat and simmer for 5 minutes. Remove the cooked meatballs and set aside.
Prepare the broth by heating the beef stock in a large pot over medium heat. Add fried garlic, fried shallots, and sliced spring onions for an aromatic base. Stir in soy sauce, fish sauce, and season with salt and white pepper to taste. Simmer gently for 10–15 minutes to develop flavour.
Return the meatballs to the simmering broth and cook for another 5 minutes to infuse them with the broth's flavour. Adjust seasoning as needed, balancing saltiness with a touch of sweetness if preferred.
While the broth and meatballs finish cooking, prepare the serving bowls. Divide cooked egg noodles or vermicelli noodles among four bowls. Add a handful of fresh cilantro leaves to each bowl for a fragrant base.
Ladle the hot broth and meatballs over the noodles in each bowl, ensuring an even distribution. Top with a generous sprinkle of fried shallots for a crispy garnish.
Serve the soup with lime wedges, sweet soy sauce, chili sauce, and vinegar on the side. Encourage diners to customize their bowls to taste, adding acidity, sweetness, or heat as desired.
Present the Bakso with a sprig of cilantro for a vibrant finish. Pair the dish with a refreshing glass of iced tea or tamarind juice for an authentic Indonesian dining experience. For a traditional touch, serve with crackers or fried wontons on the side.
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