Yen Ta Fo (Yen ta fo)
Overview
Yen ta fo is a bright pink Thai noodle soup that is famous for its unusual colour. The colour comes from a sweet and sour sauce made with fermented red bean curd, which is spooned into the bottom of the bowl. Wide or thin rice noodles, fish balls, slices of squid, fried tofu, blood tofu and blanched water morning glory are added, and the hot broth is poured over. The bowl is topped with crispy fried wonton strips and garlic oil, and diners add chilli, lime, sugar and fish sauce at the table. The flavour is sweet, sour and savoury at once.
History
Yen ta fo came from yong tau foo, a Hakka dish of tofu and vegetables stuffed with fish paste, brought to Thailand by Chinese immigrants. Over time Thai cooks added the pink sauce of fermented bean curd and the dish took on its own character. It is sold from street stalls and noodle shops all over Bangkok, often next to other noodle soups.
Main ingredients
Wide rice noodles, fermented red bean curd, fish balls, squid, fried tofu, morning glory. The soup is built on pork or vegetable broth and is usually served hot. Diet: pescatarian; not usually gluten-free.
Explore: Bean soups · Fish and seafood soups · Noodle soups · More soups from Thailand
Recipe
Method
- 1
Blanch the noodles, fish balls, squid, tofu and morning glory in boiling water.
- 2
Put a spoon of the pink sauce in each bowl.
- 3
Add the noodles and toppings and pour over the hot broth.
- 4
Top with fried wonton strips and garlic oil and season at the table.
- ✓
Serve. About 35 min from start to bowl.
Sources
Description, history and recipe written by SoupWiki and checked against the sources above. Calories and times are rough estimates.
