Yen Ta Fo is a traditional noodle soup from Thailand consisting of a pink broth with rice noodles, seafood or meat, and a variety of different vegetables as well as fermented tofu. The dish is served as a popular street food and is a favorite with the locals and is served with a variety of different toppings depending on where it’s prepared.
Origin & Cultural Significance
Yen Ta Fo originated in China as a noodle soup with stuffed tofu and fish balls and the name originates from the Chinese name Yong-Theu-Fu which translates to ‘stuffed tofu’.
The dish is sold by street vendors up and down the country, or as a side dish in restaurants both in Thailand, and internationally.
The soup gets its vibrant pink color from fermented tofu and uses a variety of ingredients including bird’s eye chillies, cilantro, and vinegar – creating a unique dish that is sweet, spicy, savory, and sour.
The soup is particularly popular in colder months and the rainy season, treated as a comfort food. However, it’s possible to find the dish all year round in good Thai restaurants and from street vendors.
Thai Yen Ta Fo Recipe
Yen Ta Fo is a traditional noodle soup from Thailand. The dish consists of a pink broth with rice noodles, seafood or meat, and a variety of different vegetables as well as fermented tofu.
Ingredients
- Rice noodles - 8 oz
- Fish balls (halved) - 8
- Shrimp (peeled and deveined) - 1/2 lb
- Squid (cleaned and sliced into rings) - 1/2 lb
- Firm tofu (cubed) - 1/2 block
- Chinese morning glory (kangkong) (chopped) - 2 cups
- Bean sprouts - 1 cup
- Garlic (minced) - 4 cloves
- Fermented tofu (red or pink) - 2 cubes
- Soybean paste - 2 tbsp
- Sugar - 1 tbsp
- Vinegar - 2 tbsp
- Fish sauce - 2 tbsp
- Chicken or vegetable broth - 4 cups
- 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 Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 622Total Fat: 28gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 303mgSodium: 1827mgCarbohydrates: 29gFiber: 4gSugar: 8gProtein: 68g
Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.