Springy egg noodles and tender beef meatballs sit in a light, savory broth, topped with tender bok choy, crispy fried shallots, and a rich, spicy minced meat sambal. This bowl brings together the comforting simplicity of classic bakso with an extra layer of bold, chili-forward flavor from the minced meat topping.
Mie Bakso is one of Indonesia’s most beloved street food dishes, and this version adds a spicy minced meat topping for extra depth. The meatballs and minced meat topping can both be made ahead, so assembling a fresh bowl takes just a few minutes whenever you’re ready to eat.
Mie Bakso was the sound of a specific bell before it was ever a taste for me. The bakso cart that rolled through our street every evening had this distinct clang you could hear from blocks away, and it meant homework got paused for ten minutes while everyone ran outside with their bowls. I never thought to ask the vendor how he got his broth to taste the way it did — I was too busy adding extra chili. This version is my attempt at recreating that specific bowl from memory, minced meat topping and all.
Ingredients
For the Meatballs
- ½ lb (225 g) ground beef
- 2 tbsp ice water
- 1 tbsp cornstarch
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp ground white pepper
For the Broth
- 4 cups beef broth
- 1 tbsp cooking oil
- 2 cloves garlic, minced
- 1 shallot, sliced
- 1 tsp soy sauce
- ½ tsp salt, plus more to taste
- ¼ tsp ground white pepper
For the Spicy Minced Meat Topping
- ½ lb (225 g) ground beef
- 4 large red chilies, chopped
- 2 bird’s eye chilies, chopped (optional, for extra heat)
- 4 shallots
- 2 cloves garlic
- 1 tbsp sweet soy sauce (kecap manis)
- 2 tbsp cooking oil
- ½ tsp salt
- ¼ tsp sugar
For the Noodles and Vegetables
- 8 oz (225 g) thin egg noodles
- 2 heads baby bok choy, halved
- 1 tsp sesame oil
For Serving
- 2 tbsp crispy fried shallots
- Sliced scallions
Easy Substitutions
- Ground beef: Ground chicken can be used for a lighter version of both the meatballs and the minced meat topping.
- Bok choy: Baby spinach or napa cabbage can be substituted if bok choy isn’t available.
- Egg noodles: Rice noodles work well as a gluten-free alternative.
Step-by-Step Cooking Instructions
1. Make the meatball mixture. In a bowl, combine the ground beef, ice water, cornstarch, garlic, salt, and white pepper. Mix well until the mixture becomes slightly sticky and well combined.
2. Shape and poach the meatballs. Using wet hands, roll the mixture into small balls, about 1 inch in diameter. Bring a pot of water to a gentle boil and poach the meatballs for 6–8 minutes, until they float to the surface and are cooked through. Remove with a slotted spoon and set aside.
3. Make the broth. In a separate pot, heat the cooking oil and sauté the garlic and shallot until fragrant. Add the beef broth, soy sauce, salt, and white pepper, and bring to a gentle simmer for 10 minutes.
4. Make the spicy minced meat topping. Blend the red chilies, bird’s eye chilies, shallots, and garlic into a coarse paste. Heat the oil in a pan and fry the paste for 3–4 minutes until fragrant. Add the ground beef, breaking it up with a spoon, and cook for 5–6 minutes until browned. Stir in the sweet soy sauce, salt, and sugar, and cook for 2–3 minutes more until the mixture is well coated and slightly dry.
5. Cook the noodles and bok choy. Bring a separate pot of water to a boil. Cook the noodles according to the package instructions, adding the bok choy halves for the last 1–2 minutes to blanch. Drain and toss the noodles with sesame oil to prevent sticking.
6. Assemble the bowl. Divide the noodles between serving bowls. Arrange the poached meatballs and blanched bok choy on top. Ladle the hot broth over everything.
7. Add the topping and garnish. Spoon the spicy minced meat topping over the noodles. Sprinkle with crispy fried shallots and sliced scallions before serving.
Tips for the Best Mie Bakso
- Use ice water in the meatballs: Cold water helps keep the meat mixture firm and gives the meatballs a springy, bouncy texture once cooked.
- Keep the minced meat topping slightly dry: Cook off most of the liquid so the topping clings to the noodles rather than diluting the broth.
- Blanch the bok choy briefly: A quick blanch keeps the bok choy bright green and slightly crisp instead of overcooked and limp.
- Assemble just before eating: Add the hot broth to the noodles right before serving so the noodles don’t overcook and turn mushy while sitting.
Storage & Reheating
Storage: Store the meatballs, broth, minced meat topping, and noodles in separate airtight containers in the refrigerator to prevent the noodles from becoming soggy.
How long does it last? Refrigerate within 2 hours of cooking and use within 2–3 days when stored at 40°F (4°C) or below.
Reheating: Warm the broth and meatballs together in a pot over medium heat. Reheat the minced meat topping separately in a pan. Cook fresh noodles or briefly reheat them in hot water just before assembling, to keep their texture.
Recipe Card
Prep Time: 30 mins Cook Time: 30 mins Total Time: 1 hr Servings: 3 servings
Ingredients
For the Meatballs
- ½ lb (225 g) ground beef
- 2 tbsp ice water
- 1 tbsp cornstarch
- 2 cloves garlic, minced
- ½ tsp salt
- ¼ tsp ground white pepper
For the Broth
- 4 cups beef broth
- 1 tbsp cooking oil
- 2 cloves garlic, minced
- 1 shallot, sliced
- 1 tsp soy sauce
- ½ tsp salt
- ¼ tsp ground white pepper
For the Spicy Minced Meat Topping
- ½ lb (225 g) ground beef
- 4 large red chilies
- 2 bird’s eye chilies (optional)
- 4 shallots
- 2 cloves garlic
- 1 tbsp sweet soy sauce
- 2 tbsp cooking oil
- ½ tsp salt
- ¼ tsp sugar
For the Noodles and Vegetables
- 8 oz (225 g) thin egg noodles
- 2 heads baby bok choy
- 1 tsp sesame oil
For Serving
- 2 tbsp crispy fried shallots
- Sliced scallions
Estimated Nutrition Information (Per Serving)
- Calories: ~520 kcal
- Protein: 34 g
- Carbohydrates: 44 g
- Fat: 24 g
- Fiber: 3 g
Nutrition information is an estimate and may vary depending on the ingredients, brands, and portion sizes used.
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