Dish · indonesian
Bakso
Springy beef meatballs in a clear beef broth with vermicelli noodles and scallion, sold from carts and eaten with chili sauce stirred in.
Where it comes from
Bakso is generally traced to Chinese immigrant meatball soups, adapted with local beef and sold from carts and warungs across Indonesia, becoming one of the country's most common street lunches.
What cooks argue about
Cooks argue over the meatball's texture: heavy tapioca starch gives the bouncy, springy bite street vendors chase, while less starch gives a denser, more purely beefy meatball some home cooks prefer.
Versions
Nobody has published a bakso here yet. When somebody cooks one from a video and publishes it, their version appears in this list, with a link back to the original.
What goes in it
Each one opens everything else made with it.
ground beef
beef stock