Thukpa bathuk, centers on the little hand-rolled bhatsa noodles that most resemble, in their shape, Italian gnocchi, but with an extra little scoop. One of the benefits of this shape is that you get a little extra taste of the broth with every bite of bhatsa. Like other Tibetan noodle soups, thukpa bhathuk is especially popular in winter. It’s relatively easy and quick, and wonderfully warming on a cold day. Tibetans traditionally use mutton, beef or yak for the meat, but it is also delicious in it’s veggie incarnation, for which you just leave out the meat and use vegetable bouillon for the broth. This is a great meal for a chilly winter’s night.
If you would like to explore and share the wonderfully comforting, unusual flavors of traditional Tibetan food, please see our Tibetan Home Cooking eBook and video series for detailed written recipes and step-by-step videos showing you exactly how to cook almost every classic Tibetan food, including thukpa bhathuk. This series focuses exclusively on authentic recipes that are commonly cooked in Tibetan homes, and includes the most beloved dishes that have been passed down in Tibetan families for hundreds of years.
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By Lobsang Wangdu and Yolanda O’Bannon