30min 4 ppl
Yen Ta Fo
43 minutes
4 people
Medium31–60 min or 7–12 steps
43 min · 8 steps
Medium: 31–60 min or 7–12 steps
350 kcalper person
Protein 25g
Carbs 42g
Fats 9g
About this dish
Bangkok's distinctive pink noodle soup, its colour and tang coming from fermented red bean curd stirred straight into the broth, loaded with prawns, squid, fish balls and tofu puffs.
Allergy Info
Soya, Fish, Crustaceans, Molluscs
Diet Info
Pescatarian
Ingredients
Fresh Produce
- Morning glorycut into 5cm lengths100 g
- Fresh Corianderroughly chopped10 g
- Limescut into wedges1
Fish & Seafood
- Raw King Prawnspeeled and deveined200 g
- Squidcleaned and sliced into rings150 g
- Fish ballshalved150 g
Plant Proteins
- Fried tofu puffs100 g
Tins & Jars
- Fermented red bean curd40 g
Dried Goods
- Rice stick noodles250 g
- Palm sugar15 g
Oils & Condiments
- Vegetable stock1200 ml
- Rice vinegar20 ml
- Fish sauce15 ml
Utensils
- Large saucepan
- Chopping board
- Sharp knife
- Whisk
- Ladle
Method
1
Soak the rice noodles in warm water for 15 minutes until pliable, then drain.
Approx. 6 minutes
2
Peel and devein the prawns and clean the squid, slicing it into rings.
Approx. 10 minutes
3
Bring the vegetable stock to the boil and whisk in the fermented red bean curd until dissolved.
Approx. 5 minutes
4
Add the fish sauce, rice vinegar and palm sugar and simmer for 3 minutes.
Approx. 5 minutes
5
Add the fried tofu puffs and fish balls and simmer for 3 minutes.
Approx. 4 minutes
6
Add the prawns and squid and simmer for 3 minutes until the prawns are pink and the squid is opaque.
Approx. 5 minutes
7
Add the morning glory and simmer for 1 minute until just wilted.
Approx. 3 minutes
8
Divide the noodles between bowls, ladle over the hot pink broth and toppings, and serve with coriander and a lime wedge.
Approx. 5 minutes
