Yen Ta Fo

Nutrition · per serving

Steps

1. 1

   Bring a pot of water to a boil for blanching. While it heats, mash the red fermented tofu with its brine, tomato paste, chopped garlic, white pepper, sugar, and fish sauce into a smooth paste so it will dissolve evenly into the broth.

   45 g red fermented tofu15 ml fermented tofu brine20 g tomato paste12 g garlic, finely chopped1 g white pepper6 g sugar12 ml fish sauce
2. 2

   In a soup pot, bring the chicken stock to a gentle boil. Whisk in the fermented tofu paste and simmer for 5 minutes, stirring occasionally, until the broth turns rosy pink and smells savory rather than raw. Keep it at a gentle simmer; a hard boil can make the squid tough later.

   900 ml low-sodium chicken stock45 g red fermented tofu15 ml fermented tofu brine20 g tomato paste12 g garlic, finely chopped1 g white pepper6 g sugar12 ml fish sauce
3. 3

   Add the fish balls and tofu cubes to the simmering broth and cook for 3 minutes so the tofu warms through and absorbs some flavor.

   100 g fish balls, halved120 g firm tofu, cut into 2 cm cubes
4. 4

   Add the squid and cook for 45 to 60 seconds, just until opaque and lightly curled. Immediately add the morning glory and bean sprouts and simmer for 30 to 45 seconds until the stems are bright green and just tender-crisp.

   120 g squid, cleaned and sliced into rings120 g morning glory, cut into 5 cm lengths80 g bean sprouts
5. 5

   Blanch the fresh rice noodles in the boiling water for 20 to 30 seconds, just until loosened and hot. Divide them between 2 bowls. Do not overcook, or they will break and turn gummy in the soup.

   250 g fresh rice noodles
6. 6

   Ladle the hot pink broth, tofu, squid, fish balls, and vegetables over the noodles. Top with spring onion and fried garlic.

   10 g spring onion, thinly sliced6 g fried garlic
7. 7

   Serve immediately with white vinegar and chilli flakes on the side for each person to season to taste. A small splash of vinegar brightens the broth and is traditional for balancing the fermented tofu flavor.

   10 ml white vinegar2 g chilli flakes

Origin & History

Yen Ta Fo is a beloved Thai noodle soup notable for its pink broth, traditionally colored and flavored by fermented red tofu. It is especially associated with Thai-Chinese food culture and is commonly sold by street vendors and shophouse noodle stalls throughout Thailand. The dish is prized for its contrast of chewy noodles, seafood or fish balls, greens, and a savory-sour-sweet broth.