Chef-tested recipe
Bruneian soto is typically built on beef broth simmered with bones, beef and warm spices, and served with noodles, herbs, fried shallots and lime. This home version uses beef shin for a full-bodied stock and pr
Recipe at a glance
- Servings
- 6 servings
- Cuisine
- Bruneian
- Course
- Soup or main dish
- Cooking Method
- Slow beef simmering and noodle blanching
- Best Served With
- Rice vermicelli, spring onion, coriander, fried shallots, lime and sambal.
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Equipment
Ingredients
- 900 g beef shin or other stewing beef, in large pieces
- 1,900 ml water
- 180 g onion or shallots, chopped
- 35 g fresh ginger, sliced
- 25 g garlic, crushed
- 40 g lemongrass, lightly bruised
- 4 g cinnamon stick
- 2 g star anise
- 1 g whole cloves
- 2 g ground coriander
- 8 g fine salt, adjusted to broth paid link
- 2 g black pepper
- 300 g dried rice vermicelli or thin wheat noodles paid link
- 180 g bean sprouts paid link
- 80 g spring onions, finely sliced
- 25 g fresh coriander leaves
- 40 g fried shallots
- 80 g fresh lime wedges
- 50 g sambal, optional
Method
Develop the beef broth. Place beef and water in a deep stockpot and bring slowly to a boil. Skim the surface, then reduce to a very gentle simmer.
Add aromatics. Add onion, ginger, garlic, lemongrass, cinnamon, star anise, cloves, coriander, salt and pepper. Simmer partly covered for around 1 hour 40 minutes or until beef is completely tender.
Strain and shred. Remove beef, cool just enough to handle safely, then shred or thinly slice. Strain the broth and skim excess fat. Return the beef to the hot broth.
Prepare noodles. Cook or soak rice vermicelli according to the packet directions. Drain well. Blanch bean sprouts in boiling water until hot through; do not serve raw sprouts to vulnerable diners.
Assemble bowls. Divide cooked noodles and bean sprouts into six bowls. Add hot beef and ladle over simmering broth.
Finish. Top with spring onions, coriander and fried shallots. Serve lime wedges and sambal separately.
Beginner Technique Notes
- Bruneian soto is especially associated with beef-based broth, though other soto traditions exist across Southeast Asia.
- Long, quiet simmering softens shin without clouding the soup.
- Keep noodles out of the pot until serving so they do not absorb all the broth.
Substitutions and Variations
- Boneless chuck can replace beef shin; tenderness determines cooking time.
- Rice vermicelli can replace wheat noodles to avoid intentionally adding wheat.
- Serve without sambal for a milder broth.
Storage and Food Safety
Cool meat and broth promptly in shallow containers and refrigerate within 2 hours at 4°C or below. Use within 2 days; heat broth and beef to at least 75°C. Keep cooked noodles separate and refrigerate promptly.
Serving Suggestions
Rice vermicelli, spring onion, coriander, fried shallots, lime and sambal.
Allergen Notes
Wheat if wheat noodles are used; purchased sambal, fried shallots or broth additions may contain shrimp, soy or other allergens.
