Thentuk: ‘Pull’ Noodle Soup Recipe

Prepare the signature part of this dish by pulling dough off in small, flat pieces as long as your thumb and throwing them in the pot.

| July 2019

tibet 
Photo from Adobe Stock/www.doglikehorse.com

Tibetan food, which evolved to sustain a hardy people living at an average elevation of 16,000 feet, is like no other food in the world. Who else but Tibetans have a great time drinking salty tea and eating sweet rice in the same sitting? Or grow up on a steady diet of roasted barley flour made into a dough with tea, butter, sugar and dried cheese from the female yak (dri)? While these dishes can be an acquired taste for non-Tibetans, there is a wealth of other uniquely Tibetan flavors that inspire total devotion in food lovers around the world.

We have written Tibetan Home Cooking to share with you the most common, well-loved Tibetan foods that are cooked in Tibetan homes, both inside Tibet and around the world. Each recipe in this book is authentically Tibetan, created by Lobsang Wangdu and a small group of excellent Tibetan chefs, featuring Tsering Tamding la. Each recipe is based on the cook’s personal history with a particular well-known Tibetan dish, usually passed down in the family for hundreds of years.

— Lobsang Wangdu and Yolanda O’Bannon



Thunthuk
thenthuk/"pull" noodle soup 

'Pull' Noodle Soup Recipe

Thenthuk (pronounced roughly like “ten” + “too” + k) is a typical Tibetan noodle soup that keeps the nomads warm during the long Tibetan winters. You can make it either with vegetables or meat. In Tibetan “then” means pull and “thuk” means noodles. Note that the initial cooking of the broth happens quickly, so best to have all your ingredients prepared before you start actually cooking.






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