What’s With That Pinkish Broth?

It has taken me 7 years long, to give Yen Ta Fo (เย็นตาโฟ) a go. Who in their right frame of mind, have created this monstrous pink color-brewed fermented bean curd broth? Fermented bean curd to begin with, is an acquired taste. Eating and cooking with it, no sweat. But making a broth out of it .. which mad scientist concocted this recipe?  Really, just thinking about fermented bean curd broth makes me shudder. Eeew ….

Red bean curd
Red bean curd

Why, you may ask, that the broth is pink in color? Red bean curd, that’s the culprit. The level of pinkish depends on the ratio of the red bean curd and other ingredients, such as chili peppers, chili sauce, vinegar, etc.

Yen ta fo noodle soup
Yen ta fo noodle soup
Yen ta fo noodle soup
Yen ta fo noodle soup

Few weeks back, I told bf that I am finally ready to take on the pink noodle. And so the adventure begins. So far, I have tried the pink noodle at two restaurants, and they taste different. One is stronger in taste, and the other one with just a tint of bean curd. How was it? Well, I still couldn’t comprehend this noodle. While I can ‘accept’ the broth, I doubt that the noodle will be in my ‘to order’ list anytime soon.

Yen ta fo x tomyum instant noodle
Yen ta fo x tomyum instant noodle
Yen ta fo instant noodle
Yen ta fo instant noodle

Yen Ta Fo must be darn popular .. they even have yen ta fo instant noodle! And of course, it has gotta be packaging in pink.

How about you? Have you tried this popular Thai noodles?

Writer

Travel opens up a whole new world, which is cliche but true. I am a strong advocate for independent and solo travel. I was born and raised in Kuala Lumpur, Malaysia but now live in Bangkok, Thailand, resulted from a chance encounter in 2009 with my why-are-you-Thai bf. I am now split between two countries. One country for my bf, another for the family, for the occasional weekend together.