Bakso

Bouncy beef meatballs in a clear broth with noodles, tofu, and fried wontons, sold from push-cart vendors nationwide.

Ingredients

• 700g firm tofu
• 300g fried shallot crackers (krupuk)
• 2 tsp sliced shallots
• a pinch of ground turmeric
• 3 tbsp neutral vegetable oil
• a generous handful of cabbage
• a handful of fresh Thai basil, chopped
• crispy fried shallots, for serving
• 1 cup coconut milk
• 1/2 tsp coriander seeds
• 1 cup long beans, sliced

Instructions

1. 1

   Prepare the rice noodles base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the chicken thighs, long beans, minced garlic, and ground cumin, mixing well so everything is evenly seasoned.

3. 3

   Heat neutral vegetable oil in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the rice noodles until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the chicken thighs mixture until cooked through and lightly charred at the edges, about 30 mins.

6. 6

   Assemble by layering the rice noodles with the filling, a spoonful of lime wedges, and a scattering of Thai basil.

7. 7

   Add a final touch of roasted peanuts for extra flavor and texture.

8. 8

   Serve immediately while hot, with extra lime wedges on the side for dipping or drizzling.

💡 Tips