«Maimin», Bern
Thai noodle soups (“Guay Tiew”) that taste as if a Bangkok street kitchen, complete with cooks and inventory, had moved to Bern’s old town!
“Guay Tiew”!
“Suban” and “Nari” are already two top addresses in Bern for Thai food. Now follows the third restaurant of the mother-daughter duo Suban and Nari Wongbua. On the menu: Thai noodle soups (“Guay Tiew”) that taste as if a Bangkok street kitchen, complete with cooks and inventory, had moved to Bern’s old town.
Exotic ingredients that taste wonderful
The basis: an aromatic broth made from pork and beef or vegan from all kinds of vegetables - in both cases also some cinnamon and cardamom for spice. Then sliced beef and pork, pork balls, water spinach, bean sprouts, fried Thai garlic, coriander and spring onions for the classic noodle soup. The “Tom Yum” version adds a sweet peanut chili paste (“Nam Prik Pao”), while the “Yentafo” version uses fermented, sour-salty tasting tofu, which gives the soup its pink color. The latter also has fish balls and wontons with minced pork or tofu in the bowl instead of sliced meat. If you don't like soup, you can also get the noodles "dry".
