Herb-Infused Thai Cha Yentafo with Fermented Bean Curd Sauce
Cha Yentafo is a vibrant Thai noodle soup distinguished by its pink-hued broth and spicy, flavor-packed fermented bean curd sauce.
Preparation
Get these tasks done before you start cooking.
Marinating the Protein
- 1
Marinate proteins
Mix shrimp and fish balls with a pinch of salt. Set aside for 15 minutes.
Preparing the Fermented Bean Curd Sauce
- 1
Mash curd
Mash the fermented bean curd in a bowl.
- 2
Combine ingredients
Stir in sugar, vinegar, and minced chili. Adjust seasoning as needed to balance flavors.
Tip: 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.
- 3
Rest the sauce
Set aside to meld.
How to Make Herb-Infused Thai Cha Yentafo with Fermented Bean Curd Sauce
Total time: 2 h · Yields 4 servings
- 1
Simmer the broth
Bring the chicken broth, lemongrass, kaffir lime leaves, galangal, and garlic to a simmer for 30 minutes.
- 2
Cook the noodles
Blanch the rice noodles in boiling water for 3 minutes, then drain.
- 3
Add proteins
Gently add shrimp and fish balls to the broth, cooking until the shrimp turns pink.
Chef's Tips
Frequently asked questions
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.
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