How long can I store leftovers?

You can store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

Can I make this ahead?

Yes, prepare the broth and the fermented sauce in advance, but cook the noodles fresh to prevent them from becoming too soft.

What if I can’t find fermented bean curd?

You can substitute with miso for a similar umami flavor, but adjust the seasoning since miso is less tangy.

Can I use other proteins?

Certainly! Substitute with tofu or chicken if preferred.

Is there a gluten-free option?

Ensure your noodles are rice-based and that any additional sauces are gluten-free verified.

Herb-Infused Thai Cha Yentafo with Fermented Bean Curd Sauce

Name: Herb-Infused Thai Cha Yentafo with Fermented Bean Curd Sauce
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Soup
Ingredients: Chicken broth; Lemongrass; Kaffir lime leaves; Galangal; Garlic; Rice noodles; Chinese water spinach; Bean sprouts; Fermented bean curd; Sugar; Vinegar; Red chili; Fish balls; Shrimp

A fragrant Thai noodle soup with a unique fermented sauce twist

Cha Yentafo is a vibrant Thai noodle soup distinguished by its pink-hued broth and spicy, flavor-packed fermented bean curd sauce.

1 h 30 min
4
Intermediate

Ingredients

For the Broth

Chicken broth

6 cups

Lemongrass

3 stalks, chopped

Kaffir lime leaves

4 leaves, torn

Galangal

1-inch piece, sliced

Garlic

3 cloves, crushed

For the Noodles and Garnishes

Rice noodles

400g, soaked in warm water

Chinese water spinach

2 cups

Bean sprouts

1/2 cup

For the Fermented Bean Curd Sauce

Fermented bean curd

2 tbsp

Sugar

1 tbsp

Vinegar

1 tbsp

Red chili

1, minced

For the Protein

Fish balls

200g

Shrimp

200g, peeled and deveined

Preparation

Marinating the Protein

Marinate proteins

Mix shrimp and fish balls with a pinch of salt. Set aside for 15 minutes.

Preparing the Fermented Bean Curd Sauce

Mash curd

Mash the fermented bean curd in a bowl.

Combine ingredients

Stir in sugar, vinegar, and minced chili. Adjust seasoning as needed to balance flavors.

Ensure the fermented bean curd sauce is well-balanced—taste and adjust sugar and vinegar as needed. For a milder sauce, use less chili or opt for a sweeter variety.

Rest the sauce

Set aside to meld.

Cooking Process

Simmer the broth

Bring the chicken broth, lemongrass, kaffir lime leaves, galangal, and garlic to a simmer for 30 minutes.

Time: 30 minutes. Heat: Medium.

Cook the noodles

Blanch the rice noodles in boiling water for 3 minutes, then drain.

Time: 3 minutes. Heat: High.

Add proteins

Gently add shrimp and fish balls to the broth, cooking until the shrimp turns pink.

Final assembly and serving: 20 minutes.

Plating & Serving