Yen Ta Fo
Bangkok, Thailand
This distinctive noodle soup is instantly recognizable by its vibrant pink broth, which gets its color from fermented red bean curd sauce. It is packed with wide rice noodles, assorted fish balls, fried tofu, water spinach, and sometimes crispy wonton skins.
Why locals eat it
Originating from Hakka Chinese cuisine's 'yong tau foo', this dish was localized in Thailand with a sweet, sour, and mildly spicy broth. It remains a popular, colorful option among office workers and night-market goers.
Local tip
Adjust the broth at your table with a spoonful of vinegar-chili sauce and sugar to bring out the perfect sweet-and-sour profile.
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.