What is Thenthuk?
In this article, we’re going to learn the Veg Thenthuk Recipe.
Thenthuk or Bathup is a very common noodle soup in Bhutan. It originated in Tibet.
It’s called Bathuk in Bhutanese Cuisine whereas it is widely known as Tibetan Thenthuk in other countries.
Some people find it difficult to pronounce the word, Thenthuk is pronounced like “ten” + “to” + “k”.
Check out the recipe video of the Veg Thenthuk
So, don’t get confused, there is zero difference between Bathup and Thenthuk. Just its called Bathuk in the Bhutanese language and Thenthuk in the Tibetan language.
Nowadays, in hotels and restaurants, people make the best of the best Thenthuk whether it be veg or non-veg.
Likewise, you can also make the same or tastier Thenthuk at your home.
Certainly, for those who don’t like a dish without some spices, you can add some spices like turmeric powder, garam masala, and so on to the dish.
Thenthuk vs Thukpa
Also, a wide variety of people are confused between Thenthuk and Thukpa.
For general understanding, both dishes are almost the same. This bot
Thukpa is made up of a regular strong noodle while thenthuk is a long & flat noodle often cut into little squares.
Thenthuk for Health (Calories)
To clarify, for those who are health conscious and always read the calories on the packages of the snacks or any food that they consume, and for those who are on a diet.
Here are the calories that normally Thenthuk contains (then again it depends on the ingredients you use).
- Per serving: 439 calories;
- 15g fat (31 percent calories from fat);
- 2g saturated fat;
- 94mg cholesterol;
- 23g protein;
- 53g carbohydrate;
- 7g sugar;
- 5g fiber; 1,555mg
- sodium; 68mg calcium;
- 468mg potassium.
Like I said before the calories depend on the type of ingredients that you use.
If you are on a diet or health-conscious you can use the ingredients that contain low fat or zero fat or avoid using some of the high containing calories.
Depending on the ingredients you use it might affect the taste of the Thenthuk.
Likewise, for those who don’t like to eat with soup, you can also make Thenthuk fry and Thenthuk dry which varies in terms of calories.
Best time to eat Thenthuk
In olden days this dish is served mostly in winter as it helps to keep the body warm from the inside.
As a result, this dish is widely prominent in Himalayan countries.
But as time passes by and its taste increases by there is no particular timing and season for this noodle soup.
In short, now you can get everywhere in Himalayan countries. Serve as breakfast, brunch, lunch, and dinner overall all time.
Veg Thenthuk Recipe
So, today’s recipe is also based on the modern Veg-Thenthuk concept. When it comes to vegetables, there are endless options, you can use your choice.
So, I will be using radishes, carrots, and cabbage for the vegetable part. But, I would also recommend radish and spinach goes so well with the noodle.
You can print the recipe for the Veg Thenthuk also.
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Veg Thenthuk Recipe – Restaurant Style
Thenthuk or Bathup is a very common noodle soup in Bhutan. It is originated from Tibet. It’s called Bathuk in Bhutan only whereas it is widely known as Tibetan Thenthuk in other countries.
Prep Time:15 minutes mins
Cook Time: 10 minutes mins
Course: Breakfast, Main Course, Soup
Cuisine: Bhutanese, Tibetan
- 2½ bowl All-purpose flour (Maida)
- 1 Carrot
- 1 Radish
- ½ Cabbage
- ½ Tomato
- ½ Onion
- 2 Spring Onions
- 1/4 tbsp Chilli Powder
- Black Pepper (As per your taste)
- 3 tbsp Cooking Oil
- 2½ cup Water for the soup
- ½ cup Water for making the dough
- Make dough. Take all-purpose flour and add little warm water. Knead it thoroughly, make sure to make dough normal. Add more water if the dough is stiff likewise add flour if the dough is mellow.
- Once the dough is ready, take little oil and coat the dough. Cover it and let it rest.
- Meanwhile, let’s proceed the veggies part. Cut the radish and carrot in circular thin slices. Coming to cabbage you can cut roughly big chunk.
- Minced garlic, diced tomato and onion. Cut spring onions into small pieces.
- Coming back to our dough. Knead it again for 2-3 mins.
- Dust the countertop with some flour.
- Take the dough and make a long thick round. Divide the round dough in such a way that you can flatten the ball easily.
- Once the dough balls are ready, take a roller pin and flatten the dough ball keeping on a dusted countertop.
- Make sure to flatten the dough into a thin circular sheet, literally almost 1cm thick.
- Once the dough is flattened enough, cut into strips keeping 1” gab.
- Further, cut the strips into small squares. At the same time keep on adding some flour so that your noodles won’t stick.
- Heat the oil in a shallow pan.
- Add tomato and fry for 1-2 minutes followed by onion and garlic fry until golden.
- Add 2 ½ cup water and bring it to the boil.
- Once thoroughly boiled add radish and carrot. Boil until half-cooked.
- Add noodles, cabbage, chili powder, and salt.
- Stir well and let it boil for 5 mins with a closed lid.
- Garnish with spring onions and check the slat.
- Further, cook for 1-2 minutes and serve it immediately.
- Serve it on a plate and sprinkle some black pepper. It’s optional.
- Don’t add more tomato as it will make savor.
- Add a little bit of monosodium glutamate (Ajinomoto). It gives a meaty taste to your dish. Ajinomoto is the secret seasoning for the dish.
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