By Linda Tancs
A Bangkok bistro is giving new meaning to the term “slow cooking.” To wit: a pot of beef stew has been cooking for nearly half a century at Wattana Panich, a local institution in the Bangkok neighborhood of Ekkamai. The secret to its longevity is the retention of some of the broth for the next day’s brew. And on and on it goes, through three familial generations (so far). The secret to its success is the taste—an aromatic mix of a dozen Chinese herbs, plus garlic, cinnamon, black pepper and cilantro root added to beef that’s allowed to simmer for seven hours. This is one dish for the ages.
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