📝 About This Recipe
Hailing from West Sumatra, Soto Padang is a masterclass in texture and spice, featuring a clear yet deeply aromatic beef broth infused with star anise and cinnamon. Unlike other Indonesian sotos, it is distinguished by its signature 'Paru Goreng' or 'Daging Goreng'—thinly sliced beef that is boiled until tender then fried to a shattering crisp. Served with glass noodles and perkedel, this dish is a vibrant, soul-warming celebration of Minangkabau culinary heritage.
🥗 Ingredients
The Beef and Broth
- 500 grams Beef Chuck or Brisket (cut into large chunks)
- 2.5 liters Water (for boiling)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 4 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 2 pieces Star Anise
- 1 piece Cinnamon Stick (about 2 inches long)
- 3 pieces Cardamom Pods (crushed)
The Spice Paste (Bumbu Halus)
- 8 pieces Shallots (peeled)
- 5 cloves Garlic (peeled)
- 2 cm Ginger (fresh)
- 3 cm Galangal (fresh)
- 2 cm Turmeric (toasted or fresh)
- 1 tablespoon Coriander Seeds (toasted)
- to taste Salt and White Pepper
For the Toppings and Assembly
- 100 grams Glass Noodles (Soun) (soaked in warm water until soft)
- 6 pieces Potato Croquettes (Perkedel) (pre-made or store-bought)
- 1 bag Pink Tapioca Crackers (Kerupuk Merah) (essential for authenticity)
- 1/2 cup Celery and Scallions (finely sliced)
- 3 tablespoons Fried Shallots (for garnish)
- 2 pieces Lime (cut into wedges)
👨🍳 Instructions
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1
In a large pot, bring 2.5 liters of water to a boil. Add the beef chunks and simmer over medium heat for about 45-60 minutes, or until the beef is tender but not falling apart. Periodically skim off any foam that rises to the surface for a clear broth.
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2
While the beef is boiling, prepare the spice paste by blending the shallots, garlic, ginger, galangal, turmeric, and coriander seeds with a splash of oil until smooth.
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3
Heat 2 tablespoons of oil in a pan and sauté the spice paste along with the lemongrass, kaffir lime leaves, star anise, cinnamon, and cardamom until the paste darkens in color and smells fragrant (about 5-7 minutes).
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4
Once the beef is tender, remove it from the pot and set it aside to cool. Pour the sautéed spice paste into the boiling beef broth and stir well.
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5
Season the broth with salt and white pepper. Let it simmer on low heat for another 20 minutes to allow the flavors to meld beautifully.
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6
Take the cooled beef and slice it very thinly against the grain. If you prefer it extra crispy, you can lightly pound the slices with a meat mallet.
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7
Heat a generous amount of oil in a frying pan. Fry the thin beef slices in batches until they are dark brown and very crispy (resembling jerky). Drain on paper towels.
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8
Prepare the serving bowls. Place a portion of soaked glass noodles in the bottom of each bowl.
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9
Add a piece of potato perkedel to each bowl, slightly crushing it to allow it to soak up the broth.
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10
Ladle the piping hot aromatic broth over the noodles and perkedel.
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11
Top the soup with a generous handful of the crispy fried beef slices.
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12
Garnish with sliced celery, scallions, and a heavy sprinkle of fried shallots. Serve immediately while the beef is still crunchy.
💡 Chef's Tips
For the clearest broth, blanch the beef in boiling water for 5 minutes, discard that water, and start with fresh water for the main simmer. The secret to the beef's crunch is slicing it as thin as possible; freezing the beef for 30 minutes before slicing makes this much easier. Don't skip the pink crackers (Kerupuk Merah)—their specific flavor and texture are a hallmark of West Sumatran cuisine. If the broth reduces too much, top it up with a little boiling water to maintain the volume without losing temperature. Always toast your coriander seeds before grinding to unlock the deepest nutty aroma.
🍽️ Serving Suggestions
Serve with a side of steamed jasmine rice for a filling meal. Accompany with 'Sambal Ijo' or 'Sambal Merah' for those who crave a spicy kick. Pair with a glass of cold Teh Botol (Indonesian jasmine tea) to balance the rich spices. Add a squeeze of fresh lime juice right before eating to brighten the deep beefy flavors. Include extra Kerupuk Merah on a side plate for dipping into the broth.