Yen Ta Fo (เย็นตาโฟ)

by Tataya Kudo - October 25, 2013

Growing up, one of the noodles dishes I loved most was Yen Ta Fo. I guess I was always tempted by spicy noodles topped with fresh seafood and shrimp balls. Plus, Yen Ta Fo always looks pretty with beautiful deep pink -orange noodle soup that is sure to refresh you.

Now think of the same deliciousness, in the form of homemade version. This is what I have for you today. Before we start making these noodles, I need you to understand that the color of Yen Ta Fo sauce is various depending on the ratio of chili peppers, chili sauce, pickled garlic, etc. My Yen Ta Fo sauce is orange in color, hotter but less tangy than regular Yen Ta Fo sauce. Also, to make the best dish possible, I used store bought toppings.

Having said that, and if you're still interested, I hope you give this recipe a try. My husband who is not even a fan of Yen Ta Fo said it was really good and I could see that he enjoyed the dish tremendously. Below is my Yen Ta Fo recipe.

Ingredients

for the stock
500 grams chicken bone
2,500 ml. water
30 black peppercorns
4 whole Thai pickled garlic bulbs (กระเทียมดอง)
4 tablespoon pickled garlic brine (นํ้ากระเทียมดอง)
3 cilantro roots (รากผักชี)
1/2 stalk celery, cut into small pieces
1/3 daikon, peeled cut into thick pieces

2 teaspoon salt

1/2 tablespoon rock sugar

1 tablespoon fish sauce

1 teaspoon light soy sauce (ซีอิ้วขาว)

for Yen Ta Fo sauce

red fermented bean curd 100 grams

2 tablespoon ketchup

1 tablespoon chili sauce

50 grams pickled garlic

100 grams long fed chili peppers

50 ml. white distilled vinegar

1 teaspoon sesame oil

1 tablespoon light soy sauce

1/2 teaspoon salt

5 tablespoon sugar

50 ml. water

Toppings

parboiled morning glory

fried wonton

assorted seafood

shrimp balls

egg noodles

Preparation

1. To make the soup base, wrap cilantro roots, pickled garlic bulbs and black peppercorns in a cheesecloth. Place it with the rest of stock ingredients in a pot, simmer for 3 hours. Scoop off any brown foam and fat that show up on the surface.

2. Then season with salt, rock sugar, fish sauce and light soy sauce (ซีอิ้วขาว)

3. Remove from heat.

4. For the sauce, please do not be scared by the list of all the ingredients. You can whip up this sauce quite fast, but it needs to be prepared ahead of time to chill, 1-2 days ahead, so that the flavor will incorporate and mature.Just put the ingredients in a blender and process until velvety smooth.

Now transfer the sauce in a container and chill in the fridge for at least 3 hours to mature. 1-2 days will be more desirable. This sauce can last in the fridge for a month.