noodle
Yen Ta Fo
เย็นตาโฟ
Medium-Mild
Yen Ta Fo is Bangkok's most distinctive noodle soup — instantly recognisable by its shocking pink-red broth, flavoured with fermented red tofu, topped with fish balls, morning glory, and crispy wontons.
Cultural Origin
Yen ta fo is a Teochew-Chinese-derived Bangkok noodle soup whose signature is a pink broth coloured by fermented red bean curd (tao hu yi). It is topped with squid, fish ball, fish maw, morning glory and crispy wonton skin, and seasoned with vinegar at the table. It is a Bangkok shophouse specialty rather than a regional dish and is now found in Chinese-Thai noodle shops across the country.
Allergens & Sensitivities
soyshellfishfishwheatglutengarlic
Key Ingredients
- rice noodles
- fermented red tofu
- fish balls
- morning glory
- crispy wontons
Where to Try It
Bangkok noodle shops; ubiquitous in the city and rare outside it.
Tips
- The pink colour comes entirely from fermented tofu — it looks alarming but tastes mildly sweet and umami-rich.