Yen Ta Fo (Thai Pink Noodle Soup)

🛒 Ingredients

• Flat Rice Noodles (Sen Yai) 150 g · 195 kcal
• Mixed Fish Balls and Fish Cakes 70 g · 84 kcal
• Fried Crispy Wontons or Fish Tofu 15 g · 60 kcal
• Blanched Squid 30 g · 25 kcal
• Pork Blood Cake (optional) 20 g · 16 kcal
• Morning Glory (Water Spinach) 50 g · 10 kcal
• Bean Sprouts 30 g · 9 kcal
• Chicken or Pork Broth 332 g · 33 kcal
• Fermented Red Bean Curd Paste (Tao Hoo Yee Daeng) 20 g · 30 kcal
• Granulated Sugar 5 g · 20 kcal
• White Vinegar 10 g · 0 kcal
• Garlic (minced) 5 g · 7 kcal
• Fresh Red Chilies (sliced) 5 g · 2 kcal
• Fried Garlic Oil 5 g · 40 kcal
• Fresh Cilantro (chopped) 2 g · 0 kcal
• Ground White Pepper 1 g · 0 kcal

👨‍🍳 Instructions

1. Prepare the Yen Ta Fo sauce by combining fermented red bean curd paste, granulated sugar, white vinegar, minced garlic, and sliced fresh red chilies in a small bowl; stir until well mixed.
2. Blanch the flat rice noodles, morning glory, bean sprouts, fish balls, fish cakes, squid, and pork blood cake (if using) briefly in boiling water until just cooked; drain well.
3. Arrange the blanched noodles and toppings in a serving bowl, then spoon the prepared Yen Ta Fo sauce over them.
4. Pour the hot chicken or pork broth over the noodles and toppings. Garnish with fried crispy wontons or fish tofu, fried garlic oil, fresh cilantro, and a sprinkle of ground white pepper before serving immediately.