Thenthuk

Thenthuk is a cherished traditional noodle soup from Amdo, Tibet, often enjoyed for lunch or dinner. This hearty dish features hand-pulled noodles made from wheat flour dough, a medley of fresh vegetables, and either mutton or yak meat. There is also a modern variation of the classic recipe that uses only vegetables.

Preparing thenthuk involves several key steps: kneading the dough, chopping the vegetables and meat, and boiling the soup. The dough is carefully shaped, flattened, and pulled before being cut directly into the boiling soup. Once everything is cooked to perfection, the noodle soup is ready to be served.

In Nepal, there is a similar dish called thukpa. This version is known for its spicy kick, thanks to the addition of chili powder and various masalas. Thukpa is typically made with noodles in a lentil and pea soup. The thukpa from the Sankhuwasabha district of Nepal offers its own unique flavor, while in the Kathmandu Valley, the dish has been influenced by Tibetan refugees and closely resembles the Tibetan thukpa.

Both thenthuk and thukpa provide a delicious taste of Tibetan and Nepali culinary traditions, bringing warmth and comfort in every bowl.