Happy Wednesday!
I can’t for weekends to come already! My oldest will be 16 🥳 So if for girls it’s Sweet 16, what is the birthday term for boys, I wonder? Anyone knows? I should Google it 😁
Anyhoo!
For today’s recipe it’s a fusion between Indonesian and Vietnamese. The meatballs is Indonesian style, while the Vietnamese is the broth 😊
1 kg beef feet
1 onion
A large thumb ginger
3.5 quart water
1 pouch pho Hoa
Fish sauce, to taste
Rock sugar, to taste
1 kg ground chicken
2.5 tbsp tapioca starch
1 tsp garlic powder
1/4 tsp white pepper powder
1 tbsp fried onion
1tbsp chicken bouillon powder
1 pouch agar-agar powder
Chives
Enough water
2 tbsp fried garlic
Salt to taste
1 tsp sesame oil
A bowl of ice
Bring beef feet to fully boil for 5 minutes, rinse, and place in 3.5 quart water
Char the onion and ginger, then drop them into the pot, adding the pho spice pouch as well
Cook for 20 minutes at least, skimming off fat as needed
Season with fish sauce and rock sugar (regular sugar works as well, if you don’t have rock sugar)
In a bowl, mix spices, chives, agar powder, starch and ground chicken
On a separate pot, bring enough water to simmer, seasoned with salt and fried garlic
Shape chicken paste into balls and drop them into the pot. Turn up heat, and cook until floating
With slotted spoon, remove meatballs into ice bowl, stir
For serving, cook rice noodle and have a slice of lime and/or basil ready
Place rice noodle on a serving bowl, top with meatballs, pour in broth, and serve meatballs soup with Sriracha, Hoisin if not Kecap Manis (Indonesian sweet soy sauce), squirts of lime juice as well basil
So good!
Indonesian Bakso with Vietnamese Pho
Ingredients
Soup
- 1 kg beef feet
- 1 onion
- A large thumb ginger
- 3.5 quart water
- 1 pouch pho Hoa
- Fish sauce to taste
- Rock sugar to taste
Meatballs
- 1 kg ground chicken
- 2.5 tbsp tapioca starch
- 1 tsp garlic powder
- 1/4 tsp white pepper powder
- 1 tbsp fried onion
- 1 tbsp chicken bouillon powder
- 1 pouch agar-agar powder
- Chives
For Cooking Meatballs
- Enough water
- 2 tbsp fried garlic
- Salt to taste
- 1 tsp sesame oil
- A bowl of ice
Instructions
- Bring beef feet to fully boil for 5 minutes, rinse, and place in 3.5 quart water
- Char the onion and ginger, then drop them into the pot, adding the pho spice pouch as well
- Cook for 20 minutes at least, skimming off fat as needed
- Season with fish sauce and rock sugar (regular sugar works as well, if you don’t have rock sugar)
- In a bowl, mix spices, chives, agar powder, starch and ground chicken
- On a separate pot, bring enough water to simmer, seasoned with salt and fried garlic
- Shape chicken paste into balls and drop them into the pot. Turn up heat, and cook until floating
- With slotted spoon, remove meatballs into ice bowl, stir
- For serving, cook rice noodle and have a slice of lime and/or basil ready
- Place rice noodle on a serving bowl, top with meatballs, pour in broth, and serve meatballs soup with Sriracha, Hoisin if not Kecap Manis (Indonesian sweet soy sauce), squirts of lime juice as well basil
