ANN/THE NATION – Yen Ta Fo is a type of noodle dish akin to traditional fish ball noodles but stands out due to its characteristic pinkish-red broth. That vibrant hue is derived from Yen Ta Fo sauce, a unique component primarily made from fermented red tofu.
The name “Yen Ta Fo” originates from Hakka Chinese roots, and although it’s a favoured dish within Hakka communities, the name doesn’t literally translate to “fermented tofu.”
There’s some discussion regarding the origin of the name, but it is probably developed from the pronunciation of a similar term by Teochew Chinese speakers, ultimately transforming into “Yen Ta Fo” as it is recognised today.
An essential element of Yen Ta Fo is the stuffed tofu, called “Tao Hoo Khae” in Thailand. This component is also present in “Hakka-style noodles” and boasts a rich history, extending back more than a thousand years to Hakka cooking traditions.
It’s a cherished dish not only in China, but also in other regions with significant Hakka communities, such as Malaysia, Singapore, Hong Kong, Taiwan, and Thailand. Malaysia also regards “Ngiong Tao Fu” (a comparable dish) as one of its national culinary gems.
Aside from the distinctive red broth, Yen Ta Fo typically includes crispy fried tofu, small bits of Chinese crullers (Patongo), crunchy squid, chunks of congealed pig’s blood, and morning glory. In certain variations, particularly in Rayong province, you may also find crispy wontons, sliced fish, or fish balls.
Throughout the years, Yen Ta Fo has diversified into various iterations, such as the traditional, spicy tom yum, and seafood varieties, to satisfy differing preferences. Although the precise origins of Yen Ta Fo remain unclear, it’s probable that the bold tastes of Thai food played a role in the dish’s development.
Traditional Chinese cuisine is generally milder, thus the inclusion of fermented tofu likely led to the unique flavour and the name “Yen Ta Fo” that we relish today.
