thainoodle-soupseafoodlowfatrice-noodlessquidstreet-food

Yen Ta Fo

Name: Yen Ta Fo
Prep time: 14 min
Cook time: 16 min
Total time: 30 min
Yield: 2
Cuisine: Thai
Ingredients: 900 ml low-sodium chicken stock; 45 g red fermented tofu; 15 ml fermented tofu brine; 20 g tomato paste; 12 g garlic, finely chopped; 1 g white pepper; 6 g sugar; 12 ml fish sauce; 250 g fresh rice noodles; 120 g firm tofu, cut into 2 cm cubes; 120 g squid, cleaned and sliced into rings; 100 g fish balls, halved; 120 g morning glory, cut into 5 cm lengths; 80 g bean sprouts; 10 g spring onion, thinly sliced; 6 g fried garlic; 10 ml white vinegar; 2 g chilli flakes

Yen Ta Fo is a vibrant pink noodle soup with a savory, lightly tangy broth layered with the distinctive depth of fermented tofu. This version balances tender squid, springy fish balls, soft tofu, and crisp morning glory over slippery rice noodles for a bowl that feels light yet deeply satisfying.

30 min

2 servings

366 kcal

Thai

Ingredients

Pink broth base

900 mllow-sodium chicken stock
45 gred fermented tofu
15 mlfermented tofu brine
20 gtomato paste
12 ggarlic, finely chopped
1 gwhite pepper
6 gsugar
12 mlfish sauce

Noodles and toppings

250 gfresh rice noodles
120 gfirm tofu, cut into 2 cm cubes
120 gsquid, cleaned and sliced into rings
100 gfish balls, halved
120 gmorning glory, cut into 5 cm lengths
80 gbean sprouts

For serving

10 gspring onion, thinly sliced
6 gfried garlic
10 mlwhite vinegar
2 gchilli flakes

Instructions

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.
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.
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.
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.
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.
6
Ladle the hot pink broth, tofu, squid, fish balls, and vegetables over the noodles. Top with spring onion and fried garlic.
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.

Nutrition per serving

366 kcal

Calories

25g

Protein

43g

Carbs

10g

Fat

Fiber

Notes

•For a lower-fat bowl, use firm tofu rather than deep-fried tofu puffs and keep the fried garlic garnish modest.
•If fresh morning glory is unavailable, substitute bok choy stems and leaves; the flavor changes slightly but the texture stays close.
•Fresh rice noodles are fastest for a 30-minute recipe. If using dried rice noodles, soak them according to package directions and add that time to prep.
•Taste the broth before serving: fermented tofu, fish balls, and stock vary in saltiness, so adjust with a splash more stock or a few drops more fish sauce as needed.

Background

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.

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