Spicy Aceh Beef Noodle Soup

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A bold and aromatic noodle soup from the northern Indonesian province of Aceh, featuring tender beef in a richly spiced curry-style broth. The dish balances heat from chilies with warm whole spices like cardamom, star anise, and cinnamon for a deeply comforting bowl. Served with crisp emping crackers, fresh cucumber, and a squeeze of lime for brightness.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 22 gFat
• 7 gSaturated Fat
• 62 gCarbs
• 5 gFiber
• 6 gSugar
• 34 gProtein
• 940 mgSodium
• 780 mgPotassium
• 95 mgCalcium
• 5.5 mgIron
• 18 mgVitamin C
• 85 mcgVitamin A

Ingredients

For the spice paste (bumbu)

• 6 large red shallots, roughly chopped
• 5 garlic cloves
• 1 inch (2.5 cm) fresh ginger, peeled and sliced
• 2 candlenuts or macadamia nuts
• 8 dried red chilies, soaked in hot water for 10 minutes
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 1 teaspoon toasted coriander seeds
• 1 teaspoon toasted cumin seeds
• 3 tablespoons neutral oil

For the beef and broth

• 1.5 lbs (680 g) beef shank or chuck, cut into 1-inch cubes
• 4 cups (960 ml) beef stock
• 4 green cardamom pods, lightly crushed
• 2 star anise
• 3 whole cloves
• 1 cinnamon stick (about 3 inches)
• 2 bay leaves
• 1 teaspoon salt, plus more to taste

For the noodles and assembly

• 14 oz (400 g) fresh yellow wheat noodles (mie kuning)
• 1 cup bean sprouts, rinsed
• 1 bunch Chinese celery or scallions, thinly sliced
• 1 medium cucumber, sliced into thin half-moons
• 1 lime, cut into wedges
• 1/2 cup fried shallots
• 1/2 cup emping (melinjo nut crackers)
• Sambal or sliced fresh bird's eye chilies, to taste

Directions

1. Make the spice paste: Combine shallots, garlic, ginger, candlenuts, soaked chilies, curry powder, turmeric, coriander, and cumin in a food processor. Blend to a smooth paste, adding a splash of water if needed.
2. Heat the oil in a large heavy pot over medium heat. Add the spice paste and cook, stirring frequently, for 6 to 8 minutes until fragrant, darkened, and the oil begins to separate from the paste.
3. Add the beef cubes and stir to coat thoroughly in the spice paste. Cook for 4 to 5 minutes until the meat is lightly seared and evenly colored.
4. Pour in the beef stock and add cardamom, star anise, cloves, cinnamon stick, and bay leaves. Bring to a boil, then reduce heat and simmer uncovered for 25 to 30 minutes, or until the beef is fork-tender. Season with salt to taste.
5. Meanwhile, bring a separate pot of water to a boil. Cook the yellow noodles according to package directions, usually 2 to 3 minutes for fresh noodles. Drain and divide among four deep bowls.
6. Add a small handful of raw bean sprouts and a sprinkle of sliced celery or scallions to each bowl, then ladle the hot beef and broth over the noodles.
7. Top each bowl generously with fried shallots and serve immediately with cucumber slices, lime wedges, emping crackers, and sambal on the side so diners can adjust the heat and brightness to taste.

Cook’s Notes

• Beef shank gives the richest, most collagen-rich broth, but chuck works well for a quicker simmer; trim excess fat before cooking.
• If yellow wheat noodles are unavailable, substitute with thick fresh egg noodles or rice vermicelli for a closer-to-Aceh-style variant known as Mie Aceh Kepiting.
• For a brighter flavor, finish each bowl with a small drizzle of kecap manis (sweet Indonesian soy sauce) along with the lime juice.
• Adjust the number of dried chilies up or down to suit your heat preference; the dish is traditionally assertive but should still let the whole spices shine.
• Emping (melinjo nut crackers) are essential for authentic texture and a slightly nutty, tangy finish; substitute with shrimp crackers if needed.

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