Bandung Street Cart · Shaken Beef Noodle Soup
Mie Kocok Bandung
Photo: Gunawan Kartapranata / Wikimedia Commons · CC BY-SA 3.0
The dish is named for its cooking method, not an ingredient — 'kocok' means 'shake,' describing how vendors heat the noodles and sprouts by shaking them in a handled basket dunked in boiling water before ladling on the broth.
Flat yellow egg noodles are topped with a rich beef broth, tender slices of beef, and kikil (cow's foot tendon), then finished with bean sprouts, celery, scallion, fried shallots, and a squeeze of lime. Bandung's long-running carts and warungs 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 — 3443 dishes from 118 countries.
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