Bandung Street Cart · Shaken Beef Noodle Soup
Mie Kocok Bandung
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The dish is named for its cooking method, not an ingredient — 'kocok' means 'shake,' describing how vendors soften the flat rice noodles by shaking them in a handled tin basket dunked in boiling water before ladling on the broth.
Flat rice noodles are topped with a rich beef consommé, tender slices of beef shank, and kikil (beef tendon), then finished with bean sprouts, celery, scallion, fried shallots, and a squeeze of lime. Legendary Bandung carts like Mang Dadeng, running since 1953, still shake each portion of noodles to order over a boiling pot.
Why it's made this way: Mie kocok rose to popularity in Bandung through the 1950s and 1960s as a warung and street-cart specialty, and it remains one of the clearest examples of West Java's love of tendon-rich beef broths, distinct from the peanut-sauce dishes that otherwise define Sundanese street food.
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Part of World of Street Food — 3248 dishes from 118 countries.
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