Soto iga, an Indonesian noodle soup

Ingredients

• 1.5 liters of water
• 700 g of flat-cut bone-in steaks
• 3 tablespoons of oil paint
• 1 stalk of lemongrass
• 2 new onions
• 1 red onion
• 3 cloves of garlic
• 2 cm of fresh ginger
• 1 tablespoon of whole peppercorns
• 8 small, crispy spring rolls
• 75 g of rice vermicelli (bihun)
• 100 g of white cabbage or Chinese cabbage
• 100 g of tomatoes
• 200 g of crispy rice crackers
• 5 tablespoons of fried onions
• Sweet soy sauce
• 20 small, dried red rawit chili peppers
• Boiling water for steeping
• 50 ml of boiling water
• 1 tablespoon of vinegar

Wash the meat, place it in a pot, and cover with 1.5 liters of water. Cook for 1 hour 30 minutes to 2 hours, or until it is tender.

Remove the meat and cut it into pieces. Strain the broth into another pot, remove the bones from the meat, and cut it into small cubes.

Finely chop or blend the ingredients of the bumbu (red onion, garlic, ginger, and chili pepper) into a smooth paste.

Heat the oil in a wok and add the chopped bumbu, lemongrass, and onions. Cook for 3 minutes.

Add the spring rolls and continue cooking for another 3 minutes.

Pour the contents of the wok and the meat into the broth and bring to a boil again.

Bring to a simmer over low heat while you prepare the vinegar-based sauce.

Pour the boiling water over the hot peppers and let them steep for 5 minutes.

Throw away the water, then chop or blend the hot peppers into a puree.

Bring them back to a boil with 50 ml of boiling water, stir thoroughly once boiling, then add the vinegar and stir again.

Five minutes before serving, add the rice vermicelli to the soup and heat through.

Divide the soup into bowls and serve immediately with the accompaniments and hot vinegar sauce.