The concept of a never-ending soup is certainly not novel. Their specialty includes stewed beef, raw sliced beef, meatballs, tripe or other internal organs and rice noodles.īut it’s the beefy broth base that’s “most important,” says Kaweenuntawong.
“We have kept the broth overnight, and then used it to cook the next day’s soup,” he says. Kaweenuntawong adds that the 45-year-old broth has “a unique flavor and aroma” thanks to his unconventional cooking method. “The broth has been preserved and cooked for 45 years,” he says. “For 45 years, the broth of our soup has never been thrown away after a day’s cooking,” says Nattapong Kaweenuntawong, who tends his beef noodle soup, called neua tune, with his mother and wife, the site Great Big Story reports. The food safety-minded among us should throw away leftovers after just three to four days.īut Wattana Panich in Bangkok cooks by a different set of rules. Gen Z flocks to eat bizarre, weeks-old 'medieval’ stew
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