Yen Ta Fo
Bangkok, Thailand
Yen ta fo is a noodle soup with a distinctive pink broth colored by fermented red bean curd. Rice noodles, fish balls, tofu, greens and sometimes crispy wonton skins add a mix of soft, chewy and crunchy textures, while the broth is sweet-sour and savory.
Why locals eat it
The dish reflects Chinese-Thai noodle-shop traditions and Bangkok’s taste for fermented ingredients and customizable bowls. Its bright color can suggest sweetness, but seasoning varies and some shops make a sharper or spicier version.
Local tip
Ask what seafood or fish-ball toppings are included and taste the pink broth before adding chilli. Check the ingredients if you have seafood or fermented-soy allergies.
Typically made with
rice noodles, fermented red bean curd, fish balls, water spinach, tofu, squid, blood curd, pork broth. Recipes vary — always check with the vendor if you have allergies.