Yen Ta Fo: Thai Pink Noodle Soup Recipe

Why You’ll Love This Recipe

• Restaurant-quality pink noodle soup at home with clear, step-by-step guidance.
• Balanced sweet–tangy–savory broth from fermented red tofu, chili jam, and vinegar.
• Fun textures: bouncy fish balls, springy squid or shrimp, tender noodles, and crisp wontons.
• Customizable heat and protein mix so everyone gets their perfect bowl.

Grocery List

• Produce: Garlic, bird’s eye chilies, morning glory (water spinach; or baby spinach), optional cilantro and scallions, lime (optional)
• Dairy: None
• Pantry: Wide rice noodles, low-sodium chicken or pork stock, red fermented bean curd (with brine), Thai chili jam (nam prik pao), tomato paste, light soy sauce, fish sauce, rice vinegar, palm or brown sugar, white pepper, neutral oil, wonton wrappers, fish balls, fried tofu puffs, squid or shrimp

Full Ingredients

Pink Broth Base

• 5 cups low-sodium chicken or pork stock
• 3 cubes (about 3 tbsp) red fermented bean curd, plus 2 tbsp brine from the jar
• 1 1/2 tbsp Thai chili jam (nam prik pao)
• 1 tbsp tomato paste
• 1 tbsp light soy sauce
• 1 tbsp fish sauce
• 2 tbsp rice vinegar (plus more to taste)
• 1 1/2 tbsp palm sugar or light brown sugar
• 1 tbsp garlic oil (from section below)
• 1/2 tsp ground white pepper
• Fine salt to taste (start with 1/4 tsp if needed)

Garlic Oil & Chili Vinegar

• 3 tbsp neutral oil (such as canola or rice bran)
• 6 cloves garlic, finely minced
• 1/4 cup rice vinegar
• 1 small bird’s eye chili, thinly sliced (seeded for less heat)
• Pinch of sugar and pinch of salt

Proteins & Toppings

• 12 oz fish balls
• 8 oz fried tofu puffs
• 8 oz squid, cleaned; scored in a crosshatch and cut into bite-size pieces, or 10 oz shrimp, peeled and deveined
• 6 oz morning glory (water spinach), cut into 2-inch lengths (or use 4 oz baby spinach if unavailable)

Noodles

• 14 oz fresh wide rice noodles (sen yai), separated, or 12 oz dried wide rice noodles

Crispy Wonton Garnish

• 8 square wonton wrappers, cut diagonally into triangles
• 2 cups neutral frying oil
• Pinch of fine salt

Optional Table Condiments

• Extra chili vinegar, chili flakes, white pepper, sugar

Step-by-Step Instructions

Step 1: Make garlic oil and chili vinegar

Add 3 tbsp neutral oil to a small skillet over medium-low heat. Stir in the minced garlic and cook, stirring, 2–3 minutes until pale golden (do not brown). Immediately strain through a fine sieve into a heatproof bowl. Reserve the fragrant oil and crispy garlic separately. In a small jar, mix 1/4 cup rice vinegar, sliced chili, a pinch of sugar, and a pinch of salt; set aside to steep.

Step 2: Fry the crispy wontons (350°F)

Pour 2 cups neutral oil into a small pot to a depth of about 1 inch and heat to 350°F. Fry wonton triangles in batches for 30–45 seconds per batch until blistered and golden. Drain on paper towels and sprinkle with a pinch of salt. Keep crisp on a rack while you finish the soup.

Step 3: Blanch proteins and greens

Bring a medium pot of water to a boil. Add fish balls and cook 2–3 minutes until they float. Scoop out. Dip tofu puffs for 20 seconds to soften and remove excess oil; scoop out. Cook squid 45–60 seconds (just opaque) or shrimp 1–2 minutes (pink and curled); scoop out. Finally, blanch morning glory 20–30 seconds until bright green; drain. Keep everything warm, covered.

Step 4: Build the pink broth

In a 3–4 quart saucepan, whisk together stock, red fermented bean curd (mash the cubes), 2 tbsp bean curd brine, Thai chili jam, tomato paste, light soy sauce, fish sauce, palm sugar, 2 tbsp rice vinegar, 1 tbsp reserved garlic oil, and white pepper. Bring to a gentle simmer over medium heat and cook 10 minutes to meld flavors. Taste and adjust: add more vinegar for tang, a pinch of sugar for balance, or a splash of brine to intensify the rosy color. Keep the broth at a gentle simmer; avoid a rolling boil after adding vinegar to preserve the pink hue.

Step 5: Cook the noodles

If using fresh wide rice noodles, separate the sheets and blanch in boiling water for 30–60 seconds until just tender. If using dried noodles, boil 5–6 minutes until al dente. Drain well. Portion noodles into 4 warmed bowls.

Step 6: Assemble and finish

Top each bowl of noodles with fish balls, tofu puffs, squid or shrimp, and morning glory. Ladle 1 1/4–1 1/2 cups hot pink broth over each. Drizzle with a little garlic oil and a spoon of chili vinegar. Sprinkle on crispy garlic and a pinch of white pepper. Tuck a few crispy wonton chips on top and serve immediately with extra chili vinegar and condiments on the side.

Pro Tips

• Color control: the pink comes from fermented red bean curd and its brine. Add the brine a teaspoon at a time until you love the shade.
• Keep it gentle: once vinegar is in, simmer softly—vigorous boiling can mute the rosy color.
• Springy squid: lightly score the squid in a crosshatch so it curls and stays tender with a quick blanch.
• Noodle care: if noodles sit, toss with 1 tsp garlic oil so they don’t clump.
• Stay crispy: fry wontons just before serving, or re-crisp briefly in a 325°F oven for 4–5 minutes.

Variations

• Vegetarian: use vegetable stock, skip fish sauce (add 1 tsp light soy + 1/2 tsp mushroom powder), and load up on tofu puffs and mushrooms.
• Seafood-only: mix shrimp, squid, and a few fish cakes; skip fish balls if preferred.
• No morning glory: substitute baby spinach or blanched Chinese broccoli (gai lan) stems, sliced thin.

Storage & Make-Ahead

Broth keeps 4 days refrigerated or up to 2 months frozen. Store noodles, proteins, and greens separately for best texture. Reheat broth to a gentle simmer (do not hard boil) and warm the proteins briefly in the hot broth before serving. Keep crispy wontons in an airtight container at room temperature for up to 2 days; re-crisp in a 325°F oven for 4–5 minutes. Assemble bowls just before eating.

Nutrition (per serving)

Approximate: 620 calories; 35 g protein; 72 g carbohydrates; 20 g fat; 3 g fiber; 1,800 mg sodium. Values will vary based on brands and protein selection (squid vs. shrimp) and how much broth you serve.