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Buff Thukpa (बफ थुक्पा)

About Buff Thukpa (बफ थुक्पा)

Buff Thukpa is a hearty and flavorful noodle soup that's a staple in Nepal, particularly in regions with a strong Tibetan influence. It's a comforting and warming dish, often enjoyed during colder months or as a satisfying meal anytime. The 'buff' refers to the use of water buffalo meat, a popular protein source in Nepal.

Picture of Buff Thukpa

History

Thukpa, in general, is believed to have originated in Tibet, and it likely travelled to Nepal through the Himalayan trade routes and cultural exchanges. The specific adaptation of 'Buff Thukpa' using water buffalo meat is a Nepalese innovation, reflecting the local preference and availability of this protein. Over time, it has become a beloved part of Nepali cuisine, especially in Kathmandu and the surrounding areas where buffalo meat is readily consumed. While the basic concept of noodles in a flavorful broth remains consistent, regional and household variations have emerged, each adding their unique twist to this classic dish. It's a dish deeply intertwined with the cultural identity of communities with strong Indo-Tibetan influences within Nepal.

Fact 1

Buff Thukpa is a popular street food in Kathmandu and other parts of Nepal.

How to prepare?

Water Buffalo Meat - 250 grams, cut into small piecesWheat Noodles - 250 gramsOnion - 1 medium, choppedGarlic - 3-4 cloves, mincedGinger - 1 inch, mincedCarrot - 1 medium, slicedCabbage - 1 cup, shreddedSpinach or Bok Choy - 1 cup, roughly choppedVegetable Oil - 2 tablespoonsSoy Sauce - 1-2 tablespoonsSalt - to tasteBlack Pepper - to tasteRed Chili Powder - 1/2 - 1 teaspoon (or to taste)Turmeric powder - 1/2 teaspoonCumin Powder - 1/2 teaspoonCoriander powder - 1/2 teaspoonWater or Broth - 6-8 cups

Learn step by step to prepare Buff Thukpa

  • 1
    Heat oil in a large pot or deep pan. Add the minced garlic and ginger, and sauté for a minute until fragrant.
  • 2
    Add the chopped onions and sauté until they turn translucent.
  • 3
    Add the water buffalo meat pieces and cook until they are browned on all sides.
  • 4
    Add turmeric powder, cumin powder, coriander powder, red chili powder, and a bit of black pepper. Sauté for a minute more.
  • 5
    Pour water or broth into the pot, enough to cover the meat and vegetables. Bring to a boil and then reduce the heat to low. Let it simmer for 20-30 minutes, or until the meat is tender.
  • 6
    Add the sliced carrots and cabbage. Simmer for another 5-7 minutes.
  • 7
    Add the noodles to the pot and cook until they are tender, about 5-7 minutes or according to package directions.
  • 8
    Add soy sauce, salt, and more pepper to taste. Stir to combine.
  • 9
    Add the spinach or bok choy during the last 2 minutes of cooking.
  • 10
    Serve hot and garnish with fresh coriander or green onions if desired.
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