Yen Ta Fo

Name: Yen Ta Fo
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Thai
Ingredients: 400 g rice or egg noodles; 1 L fermented tofu broth; 150 g seafood mix; fish balls — to serve; 1 handful morning glory; 1 tbsp fish sauce; to taste fine sea salt

25 minutes prep 45 minutes cook Serves 4 to 6 seafood

Yen Ta Fo is a beloved street food staple in Thailand, known for its striking pink hue and rich ingredients. This dish finds its origins in bustling noodle soup stalls, where cooks deftly balance flavors by hand, creating a vibrant bowl of comfort. Traditionally enjoyed as a midday meal or a satisfying dinner, it brings a piece of Thai street food culture to the home kitchen.

This version bursts with flavors, from the tangy fermented tofu broth to the fresh seafood mix and tender fish balls. The noodles soak up the broth's essence, while the morning glory adds a crisp contrast. Generous use of fish sauce and a sprinkle of sea salt enhance the umami profile, making each spoonful a delightful experience.

Ingredients

400 grice or egg noodles
1 Lfermented tofu broth
150 gseafood mix
fish balls — to serve
1 handfulmorning glory
1 tbspfish sauce
to tastefine sea salt

Method

In a large pot, pour in 1 L of fermented tofu broth and bring it to a gentle simmer over medium heat. This will create the fragrant base for your Yen Ta Fo. Stir occasionally to ensure the broth remains smooth and does not stick to the bottom of the pot.
Once the broth is simmering, add 150 g of seafood mix and fish balls. Stir gently to distribute them evenly in the broth. Cook until the seafood turns opaque and the fish balls float to the surface, indicating they are cooked through.
Add a handful of morning glory to the pot. Stir it into the broth, allowing it to wilt and soften. The morning glory should turn a vibrant green and become tender, which will add a fresh contrast to the soup.
Add 400 g of rice or egg noodles to the pot. Stir them gently to prevent sticking and ensure they are submerged in the broth. Cook until the noodles are tender yet firm to the bite, absorbing the flavors of the broth.
Season the soup with 1 tbsp of fish sauce and a pinch of fine sea salt to taste. Stir well and taste the broth, adjusting the seasoning if needed. The broth should have a balanced salty and savory flavor, complementing the seafood and noodles.
Once the soup is seasoned to your liking, remove it from the heat. Serve the Yen Ta Fo hot, allowing the flavors to meld together as it sits for a moment. Enjoy the soup with family or friends, sharing the comforting and aromatic dish.