Photograph of the finished Yentafo

Thailand · Mì nước hồng chao đỏ Yentafo

Yentafo

1 hr 40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Hu tieu rice noodles Hu tieu rice noodles 1.6 lb
  • Photograph of Red fermented bean curd Red fermented bean curd 7.1 oz
  • Photograph of Pollock Pollock 1.1 lb
  • Photograph of Squid Squid 11.3 oz
  • Photograph of Dried bean curd skin (fuzhu) Dried bean curd skin (fuzhu) 5.6 oz
  • Photograph of Malabar spinach Malabar spinach 14.1 oz
  • Photograph of Rice vinegar Rice vinegar ½ cup
  • Photograph of Sugar Sugar 2.1 oz
  • Photograph of Pork bones Pork bones 2.2 lb
  • Photograph of Roasted peanuts Roasted peanuts 4.2 oz

Method

  1. 1 Simmer pork bones for 50 minutes to make a clear broth, then strain.
  2. 2 Mash red fermented bean curd with a little broth, then strain through a sieve to make a smooth pink sauce.
  3. 3 Fermented red bean curd is the source of its pink color and rich flavor; artificial coloring cannot replace this fermented taste.
  4. 4 Pour the fermented bean paste sauce into the pot, then season with vinegar and sugar to balance the sweet and sour flavors.
  5. 5 Fry the dried tofu skin until puffed up, then soak it in broth until softened.
  6. 6 The rice noodles and spinach are blanched, then broth is poured over them, and topped with fish cake, squid, bean curd skin, and roasted peanuts.

With an appliance

  • Pressure cooker 50 min

    Replace step 1: simmer the bones under high pressure for 20 minutes, then release the pressure naturally and filter twice.

Start cooking