This scary pot of soup has been cooking for 45 years (2024)

FAQs

Which pot of soup has been cooking for 45 years? ›

Notable examples include beef and goat noodle soup served by Wattana Panich in Bangkok, Thailand, which has been cooking for over 49 years as of 2024, and oden broth from Otaf*cku in Asakusa, Japan, which has served the same broth daily since 1945.

The giant pot of neua tune, a beef stew popular in the Thai capital, has been simmering since owner Nattapong Kaweenuntawong was a child, more than 45 years ago. Growing up studying the exact flavor profile of the stew from his father, Kaweenuntawong now balances the flavor himself daily.

the soup, it's completely safe to eat. And over the 45 years, the broth has gotten better and better. I guess. I'll let you know how my stomach's doing in a few days.

"Neua Tune": The soup that has been simmering in Bangkok for almost 50 years. The hearty beef broth has been kept simmering by three generations of one family for nearly half a century. The "Wattana Panich" has even received a visit from the Michelin Guide.

Wattana Panich's broth has now been simmering for nearly half a century. People are flooding to social media over a restaurant which serves '50 year old soup'. A restaurant in the Ekkamai neighborhood of Bangkok, Thailand has become known for simmering the same broth in the same pot for over 45 years.

The pot is never or rarely emptied all the way, and ingredients and liquid are replenished as necessary. Such foods can continue cooking for decades or longer, if properly maintained." Fans of medieval history will know that perpetual stews are a mainstay in descriptions of inns.

The 40 YEAR OLD beef soup that NEVER stops simmering!! 😱 They continue boiling the leftover soup and use it for the next days batch! The name of the restaurant is, “Wattana Panich”and is in Bangkok, Thailand 🇹🇭 Delicious food and the owners were SO kind!

In Krung Thep Maha Nakhon (Bangkok), there is an award-winning restaurant called Wattana Panich, where you can order and then eat a beef and goat soup that is 49 years old.

Tom Yum soup is the most popular Thai soup. In Thai, “tom” translates into “boiled” and “yum” refers to the traditional sour, salty and spicy flavor found in lots of Thai dishes.

According to the United States Department of Agriculture (USDA), soups and stews containing meat and vegetables will be safe to eat for three to four days if refrigerated. The Hong Kong Centre for Food Safety (CFS) recommends setting your fridge temperature at 4 degrees Celsius (39 degrees Fahrenheit) or below.

Is 7 day old soup safe to eat? ›

Leftovers can be kept for 3 to 4 days in the refrigerator. After that, the risk of food poisoning goes up. If you don't think you'll be able to eat leftovers within four days, freeze them right away. Frozen leftovers will stay safe for a long time.

For best safety and quality, plan to eat refrigerated soup within 3 to 4 days or freeze it. And avoid letting soup set at room temperature for more than TWO hours. Don't put a large pot of hot soup directly into your refrigerator.

And On! Thai Beef Noodle Brew Has Been Simmering For 45 Years. Nattapong Kaweeantawong, a third-generation owner of Wattana Panich, stirs the soup while his mother (left) helps serve and his wife (center) does other jobs at the restaurant. Nattapong or another family member must constantly stir the thick brew.

After a linguistic long jump across the English Channel in the 17th century (and a concurrent vogue for breadless broths), the word came to us, and we started making "soups" instead of "pottages" or "broths." "Sop," just the piece of bread, had been hanging out in English since the at least the 11th century, but it ...

Archaeologists speculate the first soup might have been made by Neanderthals, boiling animal bones to extract fat essential for their diet and drinking the broth.

Wattana Panich is best known for its beef and goat soup that was first cooked half a century ago. The owner of the restaurant said they store the soup every night and add water to it in the morning.

Thai Beef Noodle Brew Has Been Simmering For 45 Years. Nattapong Kaweeantawong, a third-generation owner of Wattana Panich, stirs the soup while his mother (left) helps serve and his wife (center) does other jobs at the restaurant. Nattapong or another family member must constantly stir the thick brew.

In Japan, the restaurant Otaf*cku in the Asakusa district of Tokyo serves a stew called oden, which has been replenished constantly since 1945. The only reason it doesn't date back until 1916, when the restaurant opened, is said to be because that soup was lost in a World War II air raid.

The bacteria that cause food-borne illnesses typically can't survive a constant simmer, so you'll want to make sure you're heating perpetual stew at around 200 degrees Fahrenheit.