Ingredients with Measurements:
- 200g bihun (rice vermicelli)
- 500g beef mince
- 2 cloves garlic, minced
- 1 egg
- 2 tbsp cornstarch
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 tsp baking powder
- 1L beef broth
- 2 stalks of spring onion, chopped
- 2 tbsp fried shallots
- 2 tbsp sweet soy sauce
- 2 tbsp chili sauce
- 2 tbsp vegetable oil
Special equipment needed:
- Large mixing bowl
- Large pot
- Strainer
- Soup ladle
Step-by-step instructions:
1. In a large mixing bowl, combine beef mince, minced garlic, egg, cornstarch, salt, pepper, and baking powder. Mix well until all ingredients are fully incorporated.
2. With wet hands, shape the mixture into small meatballs, about the size of a ping pong ball.
3. In a large pot, bring the beef broth to a boil. Add the meatballs and cook for about 10 minutes or until fully cooked.
4. Remove the meatballs from the broth and set aside.
5. In the same pot, add the vegetable oil and fry the garlic until fragrant.
6. Add the sweet soy sauce, chili sauce, and spring onion. Stir well.
7. Add the bihun to the pot and stir until fully coated with the sauce.
8. Add the beef broth to the pot and bring to a boil.
9. Reduce the heat and let the bihun simmer for about 5 minutes or until fully cooked.
10. To serve, divide the bihun into bowls and top with the meatballs.
11. Garnish with fried shallots.
Time:
Preparation time: 20 minutes
Cooking time: 20 minutes
Temperature:
Cooking temperature: Medium-high heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 400
Fat: 12g
Protein: 25g
Carbohydrates: 50g
Sodium: 1200mg
Substitutions for ingredients:
- Chicken broth can be used instead of beef broth.
- Pork or chicken mince can be used instead of beef mince.
- Rice noodles can be used instead of rice vermicelli.
Variations:
- Add vegetables such as bok choy or bean sprouts to the broth for added nutrition.
- Use different sauces such as oyster sauce or hoisin sauce for a different flavor profile.
Tips and tricks:
- Wet your hands before shaping the meatballs to prevent the mixture from sticking to your hands.
- Cook the meatballs in the broth for a shorter or longer time depending on their size.
- Soak the bihun in hot water for 5 minutes before cooking to soften them.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stove until fully heated through.
Presentation ideas:
Serve in a bowl with the meatballs on top of the bihun and garnish with fried shallots.
Garnishes:
Fried shallots
Pairings:
Serve with a side of pickled vegetables or a side salad.
Suggested side dishes:
Pickled vegetables, side salad
Troubleshooting advice:
- If the broth is too salty, dilute it with water.
- If the bihun is too dry, add more broth or water.
Food safety advice:
- Make sure the meatballs are fully cooked before serving.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Bihun Bakso is a popular Indonesian dish that originated in Java. It is a combination of Chinese and Indonesian cuisine.
Flavor profiles:
Savory, sweet, and spicy
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Indonesian