Yen Ta Fo (Pink Noodle Soup)
Serves 4
Ingredients
Method
1 lb Thin Rice Noodles
4 cu Seafood Stock
½ lb Mixed Seafood
2 tbsp Fish Sauce
1 tsp Sugar
2 tbsp Red Fermented Tofu
½ cu Fresh Bean Sprouts, For Garnish
¼ cu Fresh Cilantro, For Garnish
Cook the thin rice noodles according to package instructions. Drain and set aside.
In a large pot, bring the seafood stock to a boil.
Add the mixed seafood to the pot and simmer until it's cooked through.
Season the soup with fish sauce, sugar, and red fermented tofu. Stir until the tofu has dissolved and the soup is pink.
Divide the cooked noodles between four bowls. Ladle the soup and seafood over the noodles.
Serve the Pink Noodle Soup hot, garnished with fresh bean sprouts and cilantro.