Dishes · A classic of Minangkabau · Padang
Soto Padang
A clear, spiced beef broth poured over crisp-fried beef, rice vermicelli and potato fritters, with crackers and rice alongside.
What makes it soto padang
- A clear broth, fragrant with ginger, galangal, lemongrass and lime leaf.
- Beef boiled, sliced and fried crisp.
- Perkedel (potato fritters), vermicelli and krupuk in the bowl.
Where it comes from
Soto is Indonesia's great family of soups, with a version for nearly every town. Padang's is known by its beef: boiled in the broth, then sliced thin and fried crisp, so it keeps its crunch for a moment when the hot soup goes over.
It's often eaten in the morning — a bowl to start the day on.
Be the first here
Start your own soto padangNo one here has made soto padang yet. Start it as v1, and every version after is an experiment the next cook can learn from.
