Bakso

Method

Pound garlic, shallots and ginger together until a fine paste forms. Combine beef mince with the paste, tapioca starch, salt, white pepper and fish sauce, mixing thoroughly until sticky. Bring beef stock and water to a boil in a large pot. Form meatball mixture into balls approximately 2cm diameter and carefully drop into simmering broth. Cook for 8-10 minutes until the meatballs rise to the surface and cook through. In a separate pot, boil egg noodles according to packet instructions, then drain. Add pak choi to the broth and cook for 2-3 minutes until tender. Divide noodles between bowls, ladle bakso soup over the top, garnish with spring onions and fresh coriander, and serve immediately with sambal and lime wedges on the side.