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 ….
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.
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 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?