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Loading...A fragrant, golden Indonesian beef soup built on a long-simmered broth infused with lemongrass, galangal, and warm spices. Served over rice vermicelli with bean sprouts, halved egg, and a tumble of fried shallots, each bowl is finished with a squeeze of lime and a spoon of sambal.
Prep Time20 mins
Cook Time120 mins
Total Time140 mins
Servings4
Yield4 generous bowls
Nutrition Facts
Per serving (estimated)
- 580 kcalCalories
- 20 gFat
- 7 gSaturated Fat
- 42 gCarbs
- 3 gFiber
- 5 gSugar
- 42 gProtein
- 780 mgSodium
- 820 mgPotassium
- 95 mgCalcium
- 5.5 mgIron
- 12 mgVitamin C
- 60 mcgVitamin A
Ingredients
For the broth and beef
- 1.5 kg beef shank or brisket, trimmed and cut into 5 cm chunks
- 2 L cold water
- 1 tbsp fine sea salt, plus more to taste
For the spice paste (bumbu)
- 6 shallots, peeled
- 4 garlic cloves, peeled
- 2 cm fresh turmeric, peeled (or 1 tsp ground turmeric)
- 2 cm fresh ginger, peeled
- 2 cm fresh galangal, peeled
- 2 candlenuts or macadamia nuts
- 1 tsp coriander seeds
- 1/2 tsp white peppercorns
- 1 small cinnamon stick (3 cm)
For the aromatics
- 3 tbsp vegetable oil
- 1 large onion, thinly sliced
- 2 lemongrass stalks, bruised and tied
- 4 kaffir lime leaves, torn
- 2 cm ginger, sliced into coins
For serving
- 200 g rice vermicelli (bihun), soaked in warm water for 15 minutes
- 2 hard-boiled eggs, peeled and halved lengthwise
- 150 g fresh bean sprouts, briefly blanched
- 3 tbsp crispy fried shallots
- Small handful of celery leaves and Chinese celery, chopped
- 2 limes, cut into wedges
- Sambal and kecap manis, to accompany
Directions
- Toast the coriander seeds, white peppercorns, and cinnamon stick in a dry pan over medium heat for 1 minute until fragrant, then grind in a mortar or spice grinder. Combine with the shallots, garlic, turmeric, ginger, galangal, and candlenuts and blend to a smooth paste, adding a splash of water if needed.
- Heat the oil in a large heavy pot over medium heat. Sauté the sliced onion for 4 minutes until softened, then add the spice paste and cook for 6-8 minutes, stirring often, until the paste darkens slightly and smells deeply aromatic.
- Pour in the 2 L water, add the lemongrass, kaffir lime leaves, sliced ginger, and 1 tablespoon salt. Bring to a vigorous boil, then add the beef chunks. Skim off any gray foam that rises to the surface.
- Reduce the heat to a gentle simmer, cover partially, and cook for 90-110 minutes until the beef is fork-tender. Taste and adjust the salt. Remove the beef and slice it thinly against the grain; strain the broth if you prefer a very clear soup.
- Divide the soaked vermicelli among four warm bowls. Top each with a handful of bean sprouts, sliced beef, and an egg half.
- Ladle the hot broth over the bowls, ensuring the aromatics are not poured in. Scatter generously with fried shallots and chopped celery leaves.
- Serve immediately with lime wedges, sambal, and kecap manis on the side so each diner can adjust the heat, brightness, and sweetness to taste.
Cook’s Notes
- For a richer, clearer broth, blanch the beef in boiling water for 5 minutes, drain, rinse, and then proceed with the recipe using fresh water.
- Make the broth a day ahead and refrigerate overnight; lift off the solidified fat for a cleaner, more concentrated flavor when reheating.
- Swap the rice vermicelli for compressed rice cakes (lontong) cut into cubes for a heartier, more traditional version.
- Toast whole spices before grinding to release their essential oils and deepen the broth's aroma.
- A squeeze of lime just before drinking each spoonful is essential — the acidity lifts the entire bowl.
