Yen ta fo

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.