What is the meaning of Yen Ta Fo?

Yen Ta Fo got its original name from the Chinese words "Yong-Theu-Fu," which translates to stuffed tofu. In Thai, it is known as "Yud Tao Hoo," meaning stuffed tofu. However, the name has undergone some modifications over the years and ended up as Yen Ta Fo somehow.

How do you use Yentafo sauce?

To use Yen Ta Fo sauce, simply pour it over your Yen Ta Fo dish. It adds a tangy and savory flavor that complements the soup and enhances the overall taste.

Can I buy yen ta fo sauce?

Yes, you can purchase Yen Ta Fo sauce at most Asian grocery stores or online. Just look for it in the condiments or Asian section.

Can I make Yen Ta Fo vegetarian?

Yes! Use vegetable broth instead of chicken bouillon, skip the seafood and fish balls, and add tofu or mushrooms for protein.

What if I can’t find pickled garlic?

You can substitute with 2–3 cloves of fresh garlic plus 2 teaspoons of rice vinegar or white vinegar for acidity, and 1 tablespoon of sugar for the sweetness unique in the Thai pickled garlic flavors. The flavor won’t be exactly the same, but it will still be delicious.

Can I make the sauce ahead of time?

Definitely. The pink sauce keeps well in the fridge for up to 5 days. Stir before using, as it may separate a little.

Yen Ta Fo Thai Pink Soup

Name: Yen Ta Fo Thai Pink Soup
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Thai
Ingredients: 5 cups water; 3 cilantro roots or 1/4 cup (chopped-1/inch pieces) cilantro stems (use the lowest and biggest stems you can chop); 1/2 cup daikon sliced; 1 chicken bullion; 1½ teaspoons salt; 3 cubes of red bean curds. (Also called fermented tofu); 2 tablespoons red bean curd liquid. (From the same jar above); 2 tablespoons tomato paste; 2 tablespoons Sriracha sauce; 2 tablespoons sugar; 1/2 teaspoon salt; 1 teaspoon vinegar; 2 large whole pickled garlic; 3 tablespoons pickled garlic juice; 4 cloves fresh garlic; 1-2 small red peppers or Thai chili. For a less spicy version, use 1/4 cup chopped red bell pepper (adjust for heat & color).; 1 tablespoon cilantro stems. If you have cilantro roots, use 1 stem.; Traditional: Gouy Jup (rolled rice noodles) or Sen Yai (wide rice noodles).; Easier substitutes: Pho noodles, Pad Thai rice noodles, egg noodles, ramen, or vermicelli.; 1 cup water spinach, cut into 3-inch pieces (bok choy, Chinese broccoli, or spinach also work!); Fish balls or fish cakes medley (find in the freezer section at Asian markets); Fried wonton wrappers (see instructions below); Fried shallots; Fried garlic; Chili garlic oil; Fish sauce or soy sauce; Prik Nam Som (Thai vinegar chili sauce); Ground black or white peppercorns, chili flakes, or lime wedges for extra flavor

Description

Get ready to slurp your way through a bowl of Yen Ta Fo Thai pink soup! This mouthwatering noodle soup is packed with flavors, and the bright pink hue makes it a fun soup!

Ingredients

Scale

The Broth

5 cups water
3 cilantro roots or 1/4 cup (chopped-1/inch pieces) cilantro stems (use the lowest and biggest stems you can chop)
1/2 cup daikon sliced
1 chicken bullion
1½ teaspoons salt

The Sauce

3 cubes of red bean curds. (Also called fermented tofu)
2 tablespoons red bean curd liquid. (From the same jar above)
2 tablespoons tomato paste
2 tablespoons Sriracha sauce
2 tablespoons sugar
1/2 teaspoon salt
1 teaspoon vinegar
2 large whole pickled garlic
3 tablespoons pickled garlic juice
4 cloves fresh garlic
1-2 small red peppers or Thai chili. For a less spicy version, use 1/4 cup chopped red bell pepper (adjust for heat & color).
1 tablespoon cilantro stems. If you have cilantro roots, use 1 stem.

The Noodles (prepare according to package instructions)

Traditional: Gouy Jup (rolled rice noodles) or Sen Yai (wide rice noodles).
Easier substitutes: Pho noodles, Pad Thai rice noodles, egg noodles, ramen, or vermicelli.

Tip: Use fresh noodles if possible for the best texture. If cooking ahead, toss with a little neutral oil to keep them from clumping.

The Toppings & Garnishes. Add and adjust to taste.

Essentials:

1 cup water spinach, cut into 3-inch pieces (bok choy, Chinese broccoli, or spinach also work!)
Fish balls or fish cakes medley (find in the freezer section at Asian markets)

Optional garnishes:

Fried wonton wrappers (see instructions below)
Fried shallots
Fried garlic
Chili garlic oil
Fish sauce or soy sauce
Prik Nam Som (Thai vinegar chili sauce)
Ground black or white peppercorns, chili flakes, or lime wedges for extra flavor

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Instructions

Fry the wonton skins

Cut wonton wrappers into triangles or any preferred shapes!
Deep-fry in hot oil until golden and crisp — they only take seconds to cook, so stand by with a wire mesh strainer to scoop them quickly.
Drain on paper towels.
Make-ahead tip: Fry 1–2 days in advance; store in a sealed Ziploc bag or airtight container at room temperature to keep them crispy.

2. Make the broth

In a pot, combine water, bouillon cube, cilantro roots/stems, daikon, and salt.
Bring to a gentle boil and let simmer while you prepare the other components.

3. Make the pink sauce

In a food processor, combine fermented red bean curd + liquid, pickled garlic + liquid, fresh garlic, tomato paste, red pepper/bell pepper, chili sauce (Sriracha), vinegar, sugar, and salt.
Blend until smooth. (Optional: add a drop of red food coloring for a more vibrant pink.)

4. Cook the toppings (except seafood)

Bring a small pot of water to a boil.
Add fish cakes and fish balls; cook for 2 minutes or until heated through. Remove and set aside.
Blanch water spinach (or bok choy/Chinese broccoli) until just wilted. Remove and set aside.

5. Cook the seafood

In the same pot of boiling water, add shrimp, squid, or other seafood. Cook until just done, then remove and set aside.

6. Cook the noodles

Prepare Gouy Jup or chosen noodles according to package instructions.
Drain and set aside briefly. Tip: Toss with a little neutral oil if cooking ahead to prevent sticking.

7. Assemble the bowls

In each serving bowl, add 2–3 tablespoons of the pink sauce.
Ladle in a bit of hot broth and stir gently to combine.
Add noodles, greens, fish cakes/balls, and seafood.
Pour more broth over the top.
Garnish with fried wontons, fried shallots, fried garlic, chili garlic oil, prik nam som, fish sauce or soy sauce, and ground pepper/chili flakes if desired.

Notes

Wontons: Fry the wonton skins 1–2 days ahead of time. Store in an airtight container or sealed Ziploc bag at room temperature to keep them crisp.
Make-ahead prep: Both the broth and pink sauce can be made up to 2 days in advance. Store them separately in the fridge, then reheat the broth and stir the sauce before using.
Spice level: For a spicier sauce, add more Thai chilis. For a milder version, remove the seeds or swap with red bell pepper.
Noodles: Cook noodles just before serving so they stay hot and fresh. If you need to prep them ahead, toss with a little neutral oil to keep from sticking.
Seafood: Always cook seafood last so it stays tender and juicy. Overcooked seafood can turn rubbery quickly.
Assembly: For the most authentic flavor, add 2–3 tablespoons of pink sauce directly into each serving bowl before ladling in the hot broth. This keeps the flavor bold and balanced.

Prep Time: 30
Cook Time: 20
Category: soups
Method: stove top
Cuisine: Thai