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Best Mie kocok in London

“Noodles softened by shaking in a handled tin container, simmered in rich beef consommé with tendon and meatball.”

Mie kocok

What the real thing tastes like

Mie kocok (lit. 'shaken noodle') is an Indonesian beef noodle soup, a specialty of Bandung City, West Java. The dish consists of noodles served in rich beef consommé soup, kikil (beef tendon or slices of cow's trotters), bean sprouts and bakso (beef meatball), kaffir lime juice, and sprinkled with sliced fresh celery, scallion, and fried shallot. Some recipes might add beef tripe. In Indonesian the term kocok means "shake", and it refers to the method of softening and cooking the noodles by shaking the noodles placed in a handled porous tin container while being simmered in hot water. The dish uses flat yellow noodles. To add taste and spiciness kecap manis (sweet soy sauce) and sambal might be added. A similar but slightly different chicken-based noodle dish from the neighboring city of Cirebon is called mie koclokcode: jav promoted to code: jv .

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Mie kocok is Bandung's answer to the question of what happens when you shake noodles into submission. The dish arrives as a bowl of rich beef consommé studded with kikil (beef tendon or cow's trotters), springy bakso, and bean sprouts, with flat yellow noodles that have been softened by an old technique—placing them in a handled tin container and shaking them through simmering water. A squeeze of kaffir lime cuts through the savory depth, while fresh celery, scallions, and fried shallots add brightness and crunch on top.

Order it here when it has

  • rich beef broth
  • layered textural contrast
  • regional technique-driven preparation

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