Yen Ta Fo Recipe

I absolutely adore this recipe because it perfectly balances bold flavors and fresh ingredients, creating a comforting bowl that hits all the right notes. Plus, transforming simple weekday meals into an exotic culinary adventure with this mix of savory broth, tender seafood, and vibrant garnishes makes me feel like a pro chef in my own kitchen!

I love making recipes that encapsulate the essence of conventional Thai cooking. Yen Ta Fo is a delicious noodle soup that combines the savory tastiness of rice noodles with the oceanic flavors of seafood, shrimp, and squid.

The dish is made exceptional by the one-of-a-kind taste of fermented tofu sauce, combined with garlic, sugar, and vinegar for a perfect flavor profile. With the added benefits of water spinach and the aromatic touch of fresh cilantro, my Yen Ta Fo recipe is both tasty and nutritious.

Ingredients

Noodles of rice: These offer a base that is satisfying and, being rich in carbohydrates, supplies energy.

Fish Balls: They add texture and a savory umami flavor, and they’re high in protein.

Squid is low in fat and high in minerals.

It has a chewy, ocean-flavored taste.

Prawns: Rich in protein, low in calories; they impart a sweet, light flavor.

Water Spinach: This leafy green is rich in vitamins and fiber; it boosts brightness.

Tofu Sauce (Fermented): Adds a punch that is sweet, tangy, and oh-so-umami.

Lime: Gives a zesty, citrusy lift to balance the flavors.

Ingredient Quantities

• 400g rice noodles
• 200g fish balls
• 200g squid, cleaned and sliced
• 200g shrimp, peeled and deveined
• 1 bunch water spinach (morning glory), chopped
• 2 cups chicken or pork broth
• 2 tablespoons fermented tofu sauce (red)
• 1 tablespoon sugar
• 1 tablespoon vinegar
• 1 tablespoon fish sauce
• 1 teaspoon crushed garlic
• 1 teaspoon ground white pepper
• 1 lime, cut into wedges
• 1-2 fresh chilies, thinly sliced (optional)
• Fried garlic for garnish
• Fresh cilantro for garnish

Instructions

1. Soak the rice noodles in warm water for 20 minutes, or until softened, and then drain and set aside.

2. In a big pot, bring the chicken or pork stock to a nice rolling boil. Toss in the crushed garlic, sugar, vinegar, fish sauce, and ground white pepper, and stir until the sugar is all dissolved.

3. Incorporate the fermented tofu sauce into the broth, ensuring it is completely blended and giving it a pale pink color.

4. Incorporate the fish balls, squid, and shrimp into the broth. Let them cook for a span of 3–5 minutes, or until the seafood is precisely cooked through.

5. Put the cut water spinach in the pot with other ingredients. Let it shrink some and then cook for 1–2 minutes.

6. To serve, split the softened rice noodles equally into bowls.

7. Pour the hot broth over the noodles. Make sure that each bowl receives its share of the fish balls, squid, shrimp, and water spinach.

8. Each bowl should be garnished with fried garlic and fresh cilantro.

9. Accompany with lime wedges and freshly sliced chilies on the side, adding flavor and spice as desired.

10. Savor the Yen Ta Fo while it’s still hot, tailoring lime and chili to your personal taste.

Equipment Needed

1. Large pot
2. Ladle
3. Mixing spoon
4. Bowl for soaking noodles
5. Strainer for draining noodles
6. Cutting board
7. Sharp knife
8. Serving bowls
9. Measuring spoons

FAQ

• What is Yen Ta Fo?Yen Ta Fo is a well-liked Thai noodle soup that’s known for its unique pinkish-red broth. The flavors of the broth come from fermented tofu sauce, seafood, and various herbs. Yen Ta Fo often includes:

  – Rice noodles
  – Fish balls
  – Fried tofu
  – Vegetables (like morning glory and cabbage)
  – Occasional pork or other proteins.

• Can I use a different type of noodle for this recipe?
  Yes, while rice noodles are traditional, you can substitute with egg noodles or glass noodles if preferred.
• What can I use as a substitute for fermented tofu sauce?Yen Ta Fo gets its unique flavor and color from fermented tofu sauce, but if you are short on that sauce and need to make this dish, you can substitute and still have a sauce that may approximate the flavors in this dish by mixing some red bean curd with a bit of beet juice.
• How can I make this dish spicier?To amp up the spice factor, include additional sliced, fresh chilies or a spoonful of chili paste to suit your palate.
• Is there a vegetarian option for Yen Ta Fo?Indeed, tofu or mushrooms can be used in place of the fish balls, squid, and shrimp, and one can substitute vegetable broth for the chicken or pork broth.
• What is the purpose of adding lime wedges to the dish?Lime wedges are presented alongside the soup to contribute a fresh, tangy flavor, cutting through the sweetness and saltiness.
• How do I properly clean squid for this recipe?To wash and clean squid, the following steps should be taken:

  1. Remove the head and innards.
  2. Peel off the skin.
  3. Slice the body.
  4. Wash thoroughly under cold water.

Substitutions and Variations

If you can’t find rice noodles, you can use glass noodles or egg noodles in their place in almost any dish that uses rice noodles.
For fish balls: Substitute with tofu or chicken meatballs.
For squid:
Replace with sliced mushrooms for a vegetarian option.
For shrimp: Use chicken slices or firm tofu cubes instead.
Tofu sauce (fermented, red): Mix miso paste with a bit of beet juice. The color will be different, the flavor will be different, but you’ll have something close.

Pro Tips

1. For the best texture, make sure not to over-soak the rice noodles. They should be just softened but still have a bit of bite, as they will continue to soften slightly when the hot broth is poured over them.

2. To enhance the flavor, toast the crushed garlic lightly in a bit of oil before adding it to the broth. This will release its aroma and provide a richer taste to the soup.

3. If you prefer a more intense seafood flavor, consider adding some shrimp shells to the broth while it’s simmering (remove them before serving). This will infuse the broth with extra depth.

4. When slicing the squid, try to cut it into even rings to ensure they cook evenly in the broth. Overcooking can result in a rubbery texture, so aim for them to be just tender.

5. For an elevated presentation and flavor, consider adding a drizzle of chili oil or a few drops of sesame oil right before serving. This will provide a nuanced layer of heat and aroma to the dish.