Photograph of the finished Yen ta fo

Thailand · Mì nước hồng Yen ta fo

Yen ta fo

45 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Pho rice noodles Pho rice noodles 14.1 oz
  • Photograph of Fish balls Fish balls 8.5 oz
  • Photograph of Squid tubes Squid tubes 5.6 oz
  • Photograph of Tofu Tofu 5.6 oz
  • Photograph of Red fermented bean curd Red fermented bean curd 2.1 oz
  • Photograph of Rice vinegar Rice vinegar 2 ⅔ tbsp
  • Photograph of Sugar Sugar 0.7 oz
  • Photograph of Soy sauce Soy sauce 2 ⅛ tbsp
  • Photograph of Water spinach Water spinach 4.2 oz
  • Photograph of Garlic Garlic 8 cloves
  • Photograph of Spring onion Spring onion 1.4 oz
  • Photograph of Chicken broth Chicken broth 6 cups

Method

  1. 1 To make the pink sauce, mash red fermented bean curd with vinegar, sugar, and soy sauce until smooth.
  2. 2 Bring the chicken broth to a boil, add the pink sauce, stir well, and cook for 5 minutes.
  3. 3 Add the fish balls, squid, and tofu to the pot and cook for 4 minutes.
  4. 4 Blanch the rice noodles for 1 minute and the water spinach for 30 seconds, then add them to the bowl.
  5. 5 Pour the broth over the toppings, sprinkle with fried garlic and green onions, then serve hot.

With an appliance

  • Microwave 43 min

    Replace step 3: stir-fry the fish cakes, squid, and tofu in the loosely covered broth at 700W for 3 minutes; this only reduces the cooking time by about 1 minute, but the tofu is less likely to break, the squid is less stirred so it remains tender, and there's no need to constantly monitor the pot.

Start cooking