📝 About This Recipe
Hailing from the rain city of Bogor, West Java, this iconic noodle soup is a vibrant explosion of textures and bold, aromatic flavors. Unlike other sotos, this version features a rich, reddish beef broth infused with candlenuts and chilies, served over a hearty combination of yellow noodles and rice vermicelli. The crowning glory is the inclusion of crispy 'risoles' (spring rolls) which soak up the savory broth, creating a comforting bowl that is both deeply satisfying and quintessentially Indonesian.
🥗 Ingredients
The Broth and Meat
- 500 grams Beef brisket or chuck (cut into 2cm cubes)
- 2.5 liters Water (for boiling)
- 2 stalks Lemongrass (bruised and knotted)
- 5 pieces Kaffir lime leaves (torn slightly to release oils)
- 3 cm Galangal (bruised)
- to taste Salt and Sugar (approximately 2 tsp salt, 1 tsp sugar)
The Spice Paste (Bumbu Halus)
- 8 pieces Shallots
- 5 cloves Garlic
- 4 pieces Candlenuts (toasted)
- 3 pieces Red chili peppers (seeded for less heat)
- 2 cm Ginger
- 2 cm Turmeric (or 1 tsp powder)
- 1 teaspoon White pepper powder
Noodles and Fillings
- 200 grams Yellow egg noodles (blanched)
- 150 grams Rice vermicelli (soaked in hot water until soft)
- 150 grams Cabbage (finely shredded)
- 2 medium Tomatoes (diced)
- 4-6 pieces Risoles (Indonesian Spring Rolls) (fried and sliced into bite-sized pieces)
Garnish and Condiments
- 2 stalks Green onions (thinly sliced)
- 2 stalks Chinese celery (Seledri) (finely chopped)
- 3 tablespoons Fried shallots (for topping)
- 2 pieces Kaffir lime (cut into wedges)
- to taste Sweet soy sauce (Kecap Manis)
- 1 bag Emping (Melinjo crackers) (optional but recommended)
👨🍳 Instructions
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1
In a large pot, bring 2.5 liters of water to a boil. Add the beef cubes and cook for 5-10 minutes. Skim off any gray foam that rises to the surface to ensure a clear broth.
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2
Add the bruised lemongrass, kaffir lime leaves, and galangal to the pot. Reduce heat to low and simmer until the beef is tender (about 1 hour).
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3
While the beef simmers, prepare the spice paste. Blend shallots, garlic, candlenuts, chilies, ginger, and turmeric in a food processor with a splash of oil until completely smooth.
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4
Heat 2 tablespoons of oil in a skillet. Sauté the spice paste over medium heat for 5-7 minutes until the color darkens and the oil starts to separate from the paste.
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5
Transfer the sautéed spice paste into the boiling beef broth. Stir well to combine.
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6
Season the broth with salt, sugar, and white pepper. Let it simmer for another 15 minutes to allow the flavors to meld. Taste and adjust seasoning if necessary.
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7
Prepare the noodles: Blanch the yellow noodles in boiling water for 1 minute and drain. Soak the rice vermicelli in hot water until soft, then drain.
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8
Prepare the bowls: In each serving bowl, place a portion of yellow noodles, rice vermicelli, shredded cabbage, and diced tomatoes.
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9
Ladle the hot broth along with several pieces of beef over the noodles and vegetables.
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10
Top each bowl with the sliced fried risoles, allowing them to sit partially submerged so they soften slightly while remaining crispy on top.
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11
Garnish generously with sliced green onions, Chinese celery, and a heavy sprinkle of fried shallots.
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12
Serve immediately while piping hot with a side of lime wedges, sweet soy sauce, and sambal for heat.
💡 Chef's Tips
For the most authentic flavor, use beef brisket with a bit of fat as it adds richness to the broth. If you cannot find 'risoles', you can substitute with plain vegetable spring rolls, but ensure they are very crispy. Always sauté your spice paste until it is 'tanak' (oil separates), otherwise the broth will have a raw, bitter taste from the spices. Toasting the candlenuts before blending is crucial for a deep, nutty aroma. If the broth reduces too much while simmering the beef, top it up with a bit of boiling water to maintain the volume.
🍽️ Serving Suggestions
Serve with a side of 'Sambal Cabe Rawit' (bird's eye chili sauce) for those who love a spicy kick. Pair with a glass of cold 'Es Teh Manis' (Indonesian sweet iced tea) to balance the savory heat. Accompany with a plate of 'Emping' (bittersweet nut crackers) for an extra textural crunch. Add a side of steamed white rice if you want an even heartier meal. A squeeze of fresh lime juice right before eating is essential to brighten the deep flavors of the beef broth.