Entree: Indonesia – Sumatra – Soto Padang (Sumatranean clear beef soup served with crisp fried shredded beef, rice vermicelli and tangy broth)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 2 hrs 30 min

Total 3 hrs

Ingredients

- 1.5 lb (680 g) beef brisket or shank, whole (for boiling and shredding)
- 8 cups (1.9 L) water
- 2 stalks lemongrass, bruised and tied (use the pale white part)
- 2 slices galangal (about 1/2 inch / 12 mm each) or 1 inch (25 mm) fresh ginger if unavailable
- 3 kaffir lime leaves, torn (optional but authentic)
- 4 shallots, peeled and crushed
- 3 cloves garlic, peeled and crushed
- 1 tsp (2 g) ground coriander
- 1/2 tsp (1 g) ground white pepper
- 1 tsp (5 g) salt, or to taste
- 1 tsp (4 g) sugar, or to taste
- 2 tbsp (30 ml) vegetable oil (for frying beef)
- For coating and frying the beef:
  - 3 cloves garlic, minced
  - 1 tsp (2 g) ground coriander
  - 1/2 tsp (1 g) ground white pepper
  - 3 tbsp (24 g) tapioca or corn starch
  - Salt to taste
- For the potato fritters (perkedel), optional but traditional:
  - 2 medium potatoes, boiled and mashed (about 10 oz / 285 g)
  - 1 small shallot, finely chopped
  - 1 egg, beaten
  - Salt and pepper to taste
  - Oil for shallow frying
- To serve:
  - 4 oz (115 g) rice vermicelli (soaked per package instructions)
  - 4 hard-boiled eggs, halved (optional)
  - 1/2 cup (40 g) fried shallots
  - 4 green onions, thinly sliced
  - Fresh lime wedges
  - Sambal (chili paste) to taste
  - Fresh celery or daun bawang (Indonesian scallion) leaves, chopped

Instructions

1. Place the 1.5 lb (680 g) beef in a large pot with 8 cups (1.9 L) water. Add bruised lemongrass, galangal, kaffir lime leaves, 4 crushed shallots and 3 crushed garlic cloves. Bring to a boil, skim any foam, then reduce heat and simmer gently until the beef is very tender, about 1.5–2 hours. Remove beef and reserve the broth; strain the broth and keep hot. Season the broth with ground coriander, white pepper, salt and sugar; adjust to taste.
2. When cool enough to handle, shred the cooked beef into thin strips. Set aside about 1 cup (approx. 8 oz / 225 g) shredded beef for frying.
3. For the crisp fried beef: mix the 3 minced garlic, 1 tsp (2 g) ground coriander, 1/2 tsp (1 g) white pepper, 3 tbsp (24 g) tapioca or corn starch and a pinch of salt in a bowl. Toss the shredded beef in this mixture until coated. Heat 2 tbsp (30 ml) vegetable oil in a skillet over medium-high heat and fry the coated beef in batches until crisp and browned, about 2–3 minutes per side. Drain on paper towels.
4. (Optional) Make potato fritters: combine the mashed 2 medium potatoes (10 oz / 285 g) with the chopped shallot, beaten egg, salt and pepper. Form into small patties and shallow-fry in oil until golden on both sides. Drain on paper towels.
5. Prepare rice vermicelli per package directions (soak briefly or cook until soft), drain and portion into serving bowls. Add halved hard-boiled eggs and potato fritters if using.
6. To serve, pour the hot seasoned beef broth over the noodles and eggs. Top each bowl with a generous handful of the crisp fried shredded beef, a sprinkle of fried shallots, sliced green onions and chopped celery or daun bawang. Serve immediately with lime wedges and sambal on the side so diners can adjust acidity and heat.