📝 About This Recipe
Hailing from the cool highlands of West Java, Soto Bandung is a uniquely refreshing take on Indonesia's beloved traditional soup. Unlike its coconut milk-based cousins, this version features a crystal-clear beef broth enriched with the peppery sweetness of daikon radish and the satisfying crunch of fried soybeans. It is a light yet deeply savory masterpiece that perfectly balances tender beef brisket with aromatic ginger and lemongrass.
🥗 Ingredients
The Broth Base
- 500 grams Beef Brisket (cut into 2cm cubes)
- 2 liters Water (for boiling)
- 250 grams Daikon Radish (peeled and thinly sliced into rounds or half-moons)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 3 cm Galangal (bruised)
- 2 cm Ginger (bruised)
- 3 pieces Indonesian Bay Leaves (Salam)
The Aromatics (Bumbu Halus)
- 8 pieces Shallots (peeled)
- 5 cloves Garlic (peeled)
- 1 teaspoon Whole Black Peppercorns (toasted)
- 2 teaspoons Salt (adjust to taste)
- 1 teaspoon Sugar (to balance flavors)
- 2 tablespoons Cooking Oil (for sautéing)
The Essential Garnishes
- 100 grams Fried Soybeans (store-bought or deep-fried until golden)
- 2 stalks Celery Leaves (finely chopped)
- 2 stalks Green Onions (thinly sliced)
- 3 tablespoons Fried Shallots (for topping)
- 2 pieces Lime (cut into wedges)
👨🍳 Instructions
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1
Begin by parboiling the beef. Place the cubed brisket in a pot of boiling water for 5 minutes to remove impurities. Drain and rinse the beef under cold water, then discard the murky water.
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2
Fill a clean large pot with 2 liters of fresh water. Add the parboiled beef, lemongrass, galangal, ginger, and salam leaves. Bring to a boil, then reduce to a low simmer.
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3
Simmer the beef for about 60-70 minutes, or until the meat is tender. Skim off any foam that rises to the surface to ensure a crystal-clear broth.
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4
While the beef is simmering, prepare the spice paste (Bumbu). Using a mortar and pestle or a blender, grind the shallots, garlic, and peppercorns into a smooth paste.
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5
Heat 2 tablespoons of oil in a small skillet over medium heat. Sauté the spice paste until it becomes fragrant and turns a slightly golden color, usually about 3-5 minutes.
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6
Once the beef is tender, pour the sautéed spice paste into the soup pot. Stir well to incorporate the flavors.
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7
Add the sliced daikon radish to the pot. Continue to simmer for another 10 minutes until the radish is translucent and tender but not mushy.
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8
Season the soup with salt and sugar. Taste and adjust the seasoning—it should be savory with a very subtle hint of sweetness from the radish.
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9
Turn off the heat. Remove the lemongrass, galangal, and ginger pieces before serving to make it easier for your guests.
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10
To assemble, ladle the hot soup and beef into individual bowls. Ensure each bowl gets several slices of daikon.
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11
Generously top each bowl with fried soybeans, chopped celery, green onions, and a sprinkle of fried shallots.
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12
Serve immediately while steaming hot with a side of lime wedges and sambal.
💡 Chef's Tips
Always parboil the beef first and discard the first water; this is the secret to the signature clear broth of Soto Bandung. If you cannot find Indonesian salam leaves, you can omit them, though the aroma will be slightly less authentic. Do not overcook the daikon radish; it should be soft enough to bite through but still hold its shape. Fried soybeans are the signature crunch of this dish—if you can't find them, fried peanuts are a common but different substitute. For a deeper flavor, use beef shank or ribs mixed with the brisket to increase the gelatin content of the broth.
🍽️ Serving Suggestions
Serve with a side of warm jasmine rice to make it a complete meal. Always provide 'Sambal Rawit' (bird's eye chili sauce) on the side for those who enjoy a spicy kick. Pair with 'Emping' (melinjo nut crackers) for a bitter, buttery crunch that complements the clear soup. Add a side of 'Tempe Goreng' (fried tempeh) for extra protein and texture. A cold glass of Es Teh Manis (Indonesian sweet iced tea) is the perfect beverage pairing.