Mie bakso

Bakso or baso is Indonesian meatball or meat paste made from beef surimi. Bakso is commonly made from beef with a small quantity of tapioca flour, however bakso can also be made from other ingredients, such as chicken, fish, or shrimp. Bakso are usually served in a bowl of beef broth, with yellow noodles, bihun (rice vermicelli), Chinese green cabbage and bean sprout, sprinkled with fried shallots. Bakso can be found all across Indonesia; from the traveling cart street vendors to restaurants.

Additional info

Difficulty level:
4 - 6
Preparation time:
15 minutes
Cooking time:
60 minutes


500-700 grams of bakso or baso (Indonesian beef balls)
500 grams of beef bone
500 grams of bok choy (chinese cabbage)
150-250 grams of rice noodles or Asian egg noodles
2-4 garlic cloves
1 bunch of scallion (or green onion) or chives
2 liters of water
1 tablespoon of salt
1 tablespoon of butter
1-2 limes (original: distilled vinegar)
sweet soy sauce
chili sauce (or pepper sauce), optional
fried onion (or fried shallot)

Prepare the ingredients.



Kotányi sponsors COOKLE.AT this year with many different spices and herbs.