Yen Ta Fo Recipe

In a medium pot, combine 6 cups chicken or pork stock and 2 cups water and bring to a gentle simmer over medium heat.

Add 2 tablespoons red fermented tofu paste to a small bowl. Mash it smooth with the back of a spoon and dissolve with 1–2 tablespoons of warm stock from the pot, then stir that mixture back into the simmering pot so the color and flavor distribute evenly.

Stir in 1 tablespoon tamarind concentrate, 1½ teaspoons palm sugar, 1 tablespoon Thai chili paste (nam prik pao) and 2 teaspoons fish sauce plus 1 teaspoon light soy sauce. Taste and adjust: it should be spicy, slightly sweet, tangy and salty. Keep the broth at a gentle simmer.

If you prefer a slightly viscous yen ta fo broth, mix 1 teaspoon tapioca starch (or cornstarch) with 1 tablespoon cold water to make a slurry. Whisk the slurry into the simmering broth and simmer 1–2 minutes until it slightly thickens.

While the broth is simmering, prepare proteins: peel and devein 8 shrimp; slice fish balls and fish cake; halve sponge tofu and tear fried wontons into bite-size pieces.

Poaching Proteins

Add fish balls and fish cake to the simmering broth first; simmer 2–3 minutes until heated through. Add shrimp and simmer 1–2 minutes more until they turn pink and opaque. Gently drop in sponge tofu for 30–60 seconds just to heat through without breaking.

Using a slotted spoon, keep the cooked proteins warm in a bowl while you finish the noodles and vegetables, or leave them in the pot if you will serve immediately.

Prepare the noodles according to package directions. For fresh rice noodles, briefly blanch in boiling water 20–45 seconds until loosened and heated; for dried, cook until al dente. Drain well.

Blanch 2 cups on choy (or baby bok choy / gai lan) in boiling water for 30–45 seconds until bright green and tender-crisp. Drain and set aside.

Divide the cooked noodles among 4 bowls. Arrange on choy, bean sprouts (about 1 cup divided), fish balls, fish cake, shrimp and sponge tofu over the noodles. Spoon torn fried wonton pieces on top for crunch.

Ladle the hot yen ta fo broth over each bowl so it covers the noodles and proteins, distributing solids evenly.

Top each bowl with 2 teaspoons crushed roasted peanuts, about ½ tablespoon cilantro leaves, a sprinkle of fried garlic and a pinch of chili flakes or extra sambal to taste. Add pickled radish if using for extra tang and texture.

Serve immediately with lime wedges on the side for squeezing. Provide extra fish sauce, chili and sugar at the table if guests want to adjust seasoning.