Some things get better with age. Including soup. That's the thinking at Wattana Panich. This family-run restaurant in Bangkok has been serving soup with the same broth for 45 years. It's a beef noodle soup called neua tune. 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. SUBSCRIBE: https://goo.gl/vR6Acb #Soup #Trylt #Broth This story is a part of our Flavors series, where we do so much more than play with our food. Come with us as we dive into deliciously different and tastefully off-beat stories in the culinary world. Follow us behind the scenes on Instagram: http://goo.gl/ 2KABEX Make our acquaintance on Facebook: http://goo.gl/VnOXIZ Give us a shout on Twitter: http://goo.gl/sY1GLY Come hang with us on Vimeo: http://goo.gl/TOOzjV
