Bakso

Bakso is springy beef meatballs served in a clear broth with noodles, tofu and boiled egg. It grew out of Chinese-Indonesian immigrant cooking, adapted from Chinese meatball traditions carried into Indonesia generations ago, and it's since become one of the country's most-eaten street foods — sold from carts, warungs and dedicated bakso stalls in nearly every city.

What it really is

Finely ground beef mixes with tapioca starch and seasoning until the paste turns smooth and elastic, then shapes into balls and poaches gently in water or broth until cooked through — that tapioca starch is what gives bakso its distinctive springy, bouncy bite rather than the softer texture of a Western meatball. The meatballs land in a clear beef broth alongside rice vermicelli or egg noodles, cubes of fried tofu, and often a whole boiled egg, with fried shallot and celery leaf scattered over the top.

The bounce is the point, tested by anyone ordering it. A good bakso has real spring when bitten into, a texture regulars specifically judge a vendor by — a soft, crumbly meatball reads as poorly made, regardless of how good the broth is.

How it's served

• Hot, in a bowl, with sambal, soy sauce and vinegar offered on the side for the guest to season themselves.
• With noodles and tofu as standard additions.
• As a street food snack or full meal, eaten any time of day.

How to write it on the menu

• Flag the egg, soy and wheat if egg noodles are used.
• Say what's included as standard versus optional, since bakso stalls often offer a build-your-own approach with extras.
• Note that condiments are meant to be added by the guest, not pre-seasoned in the kitchen.

The ingredients, allergens and dietary notes listed here describe a typical recipe. They are not a binding declaration for any particular restaurant: recipes, portion sizes and the products used can differ.