Thai Yen Ta Fo Recipe
This soup’s bright pink hue comes from fermented tofu and features a mix of ingredients like bird’s eye chilies, cilantro, and vinegar, resulting in a uniquely balanced dish that is sweet, spicy, savory, and tangy.
Ingredients
- 8 oz Rice noodles
- 8 Fish balls (halved)
- 1/2 lb Shrimp (peeled and deveined)
- 1/2 lb Squid (cleaned and sliced into rings)
- 1/2 block Firm tofu (cubed)
- 2 cups Chinese morning glory (kangkong) (chopped)
- 1 cup Bean sprouts
- 4 cloves Garlic (minced)
- 2 cubes Fermented tofu (red or pink)
- 2 tbsp Soybean paste
- 1 tbsp Sugar
- 2 tbsp Vinegar
- 2 tbsp Fish sauce
- 4 cups Chicken or vegetable broth
- Red food coloring (optional)
- Fried garlic and cilantro - for garnish
Instructions
- Cook the rice noodles according to package instructions. Drain and set aside.
- In a large pot, heat some oil over medium heat. Add minced garlic and sauté until fragrant.
- Add the fermented tofu and soybean paste to the pot. Stir fry until well combined.
- Pour in the chicken or vegetable broth, fish sauce, sugar, and vinegar. Bring to a simmer.
- If using, add a few drops of red food coloring to achieve the desired pink hue.
- Add the fish balls, shrimp, squid, and tofu cubes to the broth. Simmer until the seafood is cooked through.
- Stir in the chopped Chinese morning glory and bean sprouts. Cook for another minute.
- To serve, divide the cooked rice noodles into bowls. Ladle the hot Yen Ta Fo broth over the noodles.
- Garnish with fried garlic and cilantro.
Nutrition
Calories: 622kcalCarbohydrates: 29gProtein: 68gFat: 28gSaturated Fat: 6gCholesterol: 303mgSodium: 1827mgFiber: 4gSugar: 8g
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