Thai cuisine · Soups & Stews

Yen Ta Fo

Pink noodle soup: fermented red tofu tints the broth, served with fish balls, squid and bean sprouts.

Ingredients · for 4 servings

• 200 g flat rice noodles
• 3 tbsp fermented tofu (red)
• 1.3 l chicken stock
• 250 g fish balls
• 150 g squid tubes
• 150 g firm tofu and 3 tbsp oil
• 150 g bean sprouts
• 200 g water spinach (or substitute leaf spinach)
• 3 tbsp rice vinegar
• 2 tbsp sugar
• 2 tbsp light soy sauce
• 1 tsp chili flakes

Instructions

1. Cut the firm tofu into 2 cm cubes and fry in a little oil over medium heat, turning, for 6-8 min until golden all over, then drain on paper towels.
2. Stir the fermented red tofu with 4 tbsp stock until smooth with no lumps remaining - this is what colors the soup evenly pink.
3. Bring the chicken stock to a boil, stir in the red tofu paste, rice vinegar, sugar and soy sauce and simmer uncovered for 10 min until the broth is sweet-and-sour and richly colored.
4. Add the fish balls and let simmer for 6 min, then add the squid tubes, cut into 1 cm rings, for just 2 min until opaque.
5. Cut the water spinach into 5 cm pieces and blanch with the bean sprouts in boiling water for 30-60 sec; cook the flat rice noodles in the same water for 3-4 min and drain.
6. Layer noodles, vegetables and fried tofu in four bowls, fill up with the pink broth and its garnishes, sprinkle with chili flakes and serve immediately.