Main Dishes & Rice
Mie Kocok (Bandung-style beef tendon noodle soup)
Prep
15 min
Cook
70 min
Servings
3
Level
Medium
Yellow noodles in a rich, thick beef broth with tender, chewy tendon — a legendary signature dish from Bandung! The broth is clear yet deeply flavorful, made from beef bones simmered for hours. The tender tendon and springy yellow noodles make every bowl feel special.
🧂 Ingredients
🍽️ Servings: 3
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 200g fresh yellow noodles
- 300g beef tendon (boiled until tender)
- 1.5 liters beef bone broth
- 5 Spice paste: shallots
- 4 clove garlic
- 1 inch piece ginger
- 1/2 tsp white pepper
- 2 Whole spices: lemongrass stalks
- 2 leaves bay leaves
- 1 tsp salt
- To complete: boiled bean sprouts
- sliced scallions
- fried shallots
- sweet soy sauce (kecap manis)
- chili sauce (sambal)
- lime
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👩🍳 Instructions
- 1 Boil the beef tendon until tender — at least 1 hour
- 2 Cut the tendon into small pieces
- 3 Prepare the beef bone broth that has been simmered for a long time
- 4 Grind the spice paste ingredients and sauté until fragrant
- 5 Add the spice paste to the broth along with the lemongrass and bay leaves
- 6 Cook for 15 minutes, then add the tendon
- 7 Add salt and adjust the seasoning to taste
- 8 Boil the yellow noodles for 2 minutes, then drain
- 9 Arrange the noodles in a bowl and add the bean sprouts
- 10 Ladle the broth and tendon over the noodles
- 11 Sprinkle with fried shallots and scallions
- 12 Serve with sweet soy sauce, chili sauce, and lime
💡 Tips
• The tendon must be boiled until truly tender — don't stop halfway
• Beef bone broth simmered for 3-4 hours gives the best flavor
• Don't boil the yellow noodles too long, or they'll turn mushy
• Sweet soy sauce and lime are a must-add when eating
📊 Nutrition Facts / serving
380
Calories (kcal)
26g
Protein
16g
Fat
32g
Carbs
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