World Flavors Cookbook

Yen Ta Fo (Pink Noodle Soup)

Name: Yen Ta Fo (Pink Noodle Soup)
Cook time: 20 min
Cuisine: Thailand
Ingredients: 500g wide rice noodles; Pink Sauce: 4 cubes red fermented bean curd, 2 tbsp tomato paste, 1 tbsp chili sauce; 1L chicken or vegetable broth; Mixed Seafood: shrimp, squid, fish balls; 2 cups water spinach (morning glory); 100g fried tofu cubes; Garnish: Crispy wonton skins, pickled garlic

A visually striking Thai-Chinese noodle soup known for its vibrant pink color, coming from fermented red bean curd, featuring seafood and morning glory.

Cuisine: Thailand

Ingredients

500g wide rice noodles
Pink Sauce: 4 cubes red fermented bean curd, 2 tbsp tomato paste, 1 tbsp chili sauce
1L chicken or vegetable broth
Mixed Seafood: shrimp, squid, fish balls
2 cups water spinach (morning glory)
100g fried tofu cubes
Garnish: Crispy wonton skins, pickled garlic

Instructions

Blend the red fermented bean curd with its juice, tomato paste, and chili sauce to make the pink base.
Bring broth to a simmer and stir in the pink sauce.
Blanch noodles and water spinach in a separate pot and place in bowls.
Cook seafood and tofu in the broth until done.
Ladle the pink broth and seafood over the noodles.
Garnish with crispy wontons and serve with chili and vinegar on the side.