Directions

To Make

1. Heat up beef stock in a small stock pot with all the broth ingredients except the salt and pepper. Once it comes to a boil, reduce heat to low and simmer for 1 hour. Season broth with salt and pepper to taste.
2. While broth is simmering, place beef ball ingredients into a food processor. Blitz until you get a smooth paste.
3. Prepare a bowl of water with some ice cubes. Dip one hand into the cold water, grab a handful of the beef paste and push through between your thumb and index finger. Once you get a round ball out, slide it off with a spoon and set aside. Continue until all beef paste is made into balls.
4. Remove all the aromatics from the broth. Turn heat up and cook beef balls until all are floating to the surface.
5. Blanch bok choy and bean sprouts. Cook egg noodles according to package instructions.
6. Place noodles, bok choy and bean sprouts into bowls. Scoop broth and beef balls over and garnish with spring onions and fried shallots. Serve with Sambal soto.
7. *To make sambal soto, boil 5-7 bird eye chillies in water for 5 mins. Grind in mortar and pestle into paste. Add salt to taste.