Home Cooking

What puts the pink in Yen Ta Fo? [moved from Boston board]


Home Cooking 3

What puts the pink in Yen Ta Fo? [moved from Boston board]

EATTV | May 17, 2011 03:19 PM

Yen Ta Fo, the Pink wide rice noodle soup with seafood and pork bobbing about in it even has a Facebook page but it still doesn't explain where the pink comes from. S&I has a great version I enjoyed every bit of on one occasion last week. My friend Mai recently translated the Thai language menu there for me. It opens up a new world and serves as a practical language learning tool. A lunching teaching moment although I'm told by the owners that the menu is changing. Back to Yen Ta Fo. (Can you find the pink? Some have told me it is food coloring. Blasphemy.) Here are the classic ingredients:

rice noodles, chicken stock
dried cuttlefish, boiled
pork, boiled and sliced
fishballs or porkballs, boiled
slices of fried tofu
morning glory, cut into 2 inch long pieces, boiled
jelly fish, boiled
salted soybean paste
fish sauce
chili powder
vinegar or lime juice
vegetable oil

Perhaps the soybean paste and chilies turn the chicken stock pink? Either way...eye there way, I see the world thru rose colored broth. Tasty spicy piscine/porcine, crackly, verdant, gelatinous, and pink. L&Gs I offer you YenTaFo.

S&I To Go
168A Brighton Ave, Allston, MA 02134

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