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Best Mie kangkung in Sydney
“Yellow egg noodles in a tapioca-thickened broth—enriched with kecap manis and topped with bakso, fried shallots, and kaffir lime.”
What the real thing tastes like
Mie kangkung (lit. 'kangkung noodle'), is an Indonesian vegetable noodle soup with kangkung (water spinach), usually served with bakso meatball and mushroom. It is a specialty of Betawi cuisine, Jakarta, Indonesia. The yellow egg noodles come with a brown-colored thick soup, made of chicken or beef broth, which is thickened with tapioca, spiced, and mixed with garlic and kecap manis (sweet soy sauce). Other ingredients include bakso meatballs, bean sprouts, mushrooms, hard-boiled quail eggs and sprinkled with bawang goreng (fried shallots) and added with a dash of kaffir lime juice and sambal.
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Mie kangkung is a Betawi soup that builds warmth in layers: yellow egg noodles swimming in a thickened brown broth made rich with chicken or beef, tapioca, garlic, and kecap manis's deep sweetness. The kangkung (water spinach) shares the bowl with bakso meatballs, mushrooms, and quail eggs, all finished with the crackle of fried shallots and a bright hit of kaffir lime and sambal. It's Jakarta's answer to a noodle soup that knows how to balance body, brightness, and ballast.
Order it here when it has
- layered savory-sweet depth (kecap manis + broth)
- textural contrast (noodles, meatballs, vegetables, crispy shallots)
- balanced brightness (kaffir lime + sambal)
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