📝 About This Recipe
Hailing from West Sumatra, Soto Padang is a culinary masterpiece defined by its clear, spice-infused beef broth and signature 'Dendeng'—thin, ultra-crispy fried beef slices. Unlike other Indonesian sotos, this version boasts a complex profile of star anise, cinnamon, and cloves, offering a warming aroma that perfectly complements the crunch of the beef and savory potato cakes. It is a sophisticated, multi-textured soup that represents the bold and soulful flavors of Minangkabau cuisine.
🥗 Ingredients
The Beef and Broth
- 500 grams Beef Flank or Brisket (cut into large chunks for boiling)
- 2 liters Water (for the base stock)
- 2 stalks Lemongrass (bruised and tied in a knot)
- 4 pieces Kaffir Lime Leaves (torn slightly to release oils)
- 3 pieces Star Anise
- 1 piece Cinnamon Stick (about 2 inches long)
- 4 pieces Cloves
The Spice Paste (Bumbu Halus)
- 10 pieces Shallots (peeled)
- 6 cloves Garlic
- 2 cm Ginger (peeled)
- 3 cm Galangal (peeled)
- 2 cm Turmeric (roasted or 1 tsp powder)
Serving Essentials
- 150 grams Rice Vermicelli (soaked in hot water until soft and drained)
- 6 pieces Perkedel Kentang (Indonesian potato fritters)
- 1 bag Pink Tapioca Crackers (Kerupuk Merah) (essential for authenticity)
- 2 tablespoons Scallions and Celery (finely sliced)
- 3 tablespoons Fried Shallots (for garnish)
- 2 pieces Lime (cut into wedges)
👨🍳 Instructions
-
1
Place the beef chunks in a large pot with 2 liters of water. Bring to a boil, then reduce heat to a simmer. Skim off any foam that rises to the surface to ensure a clear broth.
-
2
Add the bruised lemongrass, kaffir lime leaves, star anise, cinnamon, and cloves to the pot. Simmer for about 45-60 minutes until the beef is tender but not falling apart.
-
3
While the beef simmers, blend the shallots, garlic, ginger, galangal, and turmeric into a smooth paste using a splash of oil or water.
-
4
Heat 2 tablespoons of oil in a skillet and sauté the spice paste until fragrant and the oil begins to separate from the paste (about 5-7 minutes).
-
5
Once the beef is tender, remove it from the broth and set aside to cool. Pour the sautéed spice paste into the boiling broth and stir well. Season with salt and a pinch of white pepper. Keep the broth on a very low simmer.
-
6
Slice the cooled beef thinly against the grain. For the signature Soto Padang texture, pound the slices lightly with a mallet to flatten them.
-
7
Heat a generous amount of oil in a pan and deep-fry the flattened beef slices until they are dark brown and very crispy. Drain on paper towels.
-
8
Prepare the serving bowls by placing a portion of soaked rice vermicelli in each.
-
9
Add 1-2 pieces of Perkedel (potato fritter) to each bowl, slightly crushing them to allow the broth to soak in.
-
10
Ladle the hot, aromatic broth over the vermicelli and potato cakes.
-
11
Top with a generous handful of the crispy fried beef slices.
-
12
Garnish with sliced scallions, celery, and a heavy sprinkle of fried shallots.
-
13
Serve immediately while the beef is still crunchy, with pink crackers on the side and a squeeze of fresh lime juice.
💡 Chef's Tips
For the clearest broth, never let the water reach a rolling boil once the beef is in; a gentle simmer is key. If you have time, boil the beef the day before and chill it; this makes slicing the beef thinly much easier. Don't skip the pink tapioca crackers (Kerupuk Merah); they provide a specific textural element traditional to Padang. Ensure the spice paste is cooked thoroughly until it changes to a darker hue to avoid a 'raw' ginger taste. Adjust the salt level at the very end, as the broth concentrates slightly during the simmering process.
🍽️ Serving Suggestions
Serve with a side of steamed jasmine rice for a more filling meal. Add a spoonful of Sambal Merah (red chili paste) for those who enjoy a spicy kick. Pair with a glass of Teh Talua (Padangese egg tea) for a truly authentic West Sumatran experience. Include extra lime wedges on the table to cut through the richness of the fried beef. Serve with a side of emping (melinjo nut crackers) for an additional bitter-savory crunch.