The Forever Soup: Bangkok Restaurant Has Been Simmering Beef Stew for 40 Years
Bangkok, the capital of Thailand, consistently tops the charts for the best culinary cities in the world. Thai food and Bangkok's street food scene are known for their incredible flavors, fresh herbs and citrus, and unique menus that many tourists have never had the opportunity to try!
A very popular dish in Bangkok is neua tune, a classic beef and noodle soup. However, one shop in Bangkok that serves this classic dish stands out above the rest, because their soup has been brewing for over 40 years! This incredible tradition of soup making creates rich flavors that are carefully maintained over multiple generations. But how can a pot of soup be simmering for 4 decades without causing major quality, and potentially hazardous health issues?
Nattapong Kaweenuntawong was just a child when his grandfather started the bowl of soup that would make the shop famous decades later. He is the third generation to take care of the business and the secret recipe that people just can't get enough of!
However, this tradition extends beyond his family. Wattana Panich uses a technique known as Perpetual Stew or Hunter's Stew. This tradition consists of reducing the previous day's soup into a stock, and then re-using that same stock to start the same soup the following day.
It is easier for maintaining flavor with consistency between batches and requires less tweaking than starting from scratch with fresh water each day.