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A Restaurant in Bangkok Has Been Simmering Their Beef Noodle Soup for The Last 45 Years

Producer Austin Brown of Great Big Story toured the Wattana Panich restaurant in Bangkok to know about and eat their renowned neua tuna (beef noodle) soup, which contains a good amount of beef and a really delicious broth. The recipe is such that the taste gets better the longer it’s cooked and the delicious flavor comes from a refined soup base is that has been simmering for 45 years. Every day when the restaurant closes, any soup that’s remaining is put into the next day’s batch, a tradition that’s been going on for almost 50 years.

It’s a beef noodle soup called neua tuna. It simmers in a giant pot. Fresh meat like raw sliced beef, tripe, and other organs is added daily. But any broth leftover is preserved at the end of each day and used in the next day’s soup. It’s an ancient cooking method that gives the soup a unique flavor and aroma.

 

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