Yen Ta Fo (เย็นตาโฟ)

Yen ta fo is one of Bangkok's most visually arresting street foods — a bowl of rice noodles swimming in a vivid pink broth made distinctive by fermented red tofu (tao huu yee), sweetened with sugar and layered with fish balls, shrimp, squid, and crispy morning glory. The name derives from the Chinese Teochew "yong tau foo" (stuffed tofu), but the Thai version has evolved into a unique noodle soup genre.

Serves: 4

Ingredients

Pink broth

• 1.5 litres (6 cups) pork or chicken bone broth
• 3 tbsp (45g) fermented red tofu (tao huu yee / nam yee), mashed smooth
• 2 tbsp (30ml) fish sauce
• 1 tbsp (15ml) soy sauce
• 2 tbsp (25g) sugar
• 1 tbsp (15ml) white rice vinegar
• Salt to taste

Toppings

• 200g (7 oz) fresh sen lek noodles (thin rice noodles) or dried rice vermicelli, soaked and drained
• 100g (3½ oz) fish balls (purchased or homemade)
• 100g (3½ oz) squid, cleaned and scored, cut into pieces
• 100g (3½ oz) raw prawns, peeled
• 100g (3½ oz) firm tofu, cut into cubes and deep-fried until golden
• 80g (3 oz) morning glory (water spinach), blanched 30 seconds
• 30g (1 oz) dried wonton skins or pork cracklings, for crunch

Table condiments

• Chilli flakes in vinegar
• Fish sauce
• Sugar
• Ground white pepper

Instructions

1. Bring broth to a simmer in a large pot over medium heat. Whisk in mashed fermented red tofu until fully dissolved — the broth will turn a distinctive dusty pink. Season with fish sauce, soy sauce, sugar, and vinegar. Taste: it should be sweet, salty, and very slightly sour. Adjust as needed.
2. Keep the broth at a gentle simmer. Add fish balls and cook 3–4 minutes until heated through. Add squid and prawns; cook 2–3 minutes until just cooked.
3. Meanwhile, blanch the noodles in boiling water for 1 minute, drain, and divide among four serving bowls.
4. Ladle the pink broth and seafood over the noodles. Add morning glory, fried tofu, and a handful of crispy wonton skins or pork cracklings.
5. Serve immediately with the full set of table condiments, encouraging diners to adjust the seasoning to their own preference.

Cook's Notes: Fermented red tofu (tao huu yee) is the irreplaceable ingredient that gives yen ta fo its signature pink colour and funky, pungent depth. Find it in jars at Asian grocery stores. Start with less and add more to taste — it is intensely flavoured. Morning glory wilts quickly, so add it last and serve without delay.