Thai Pink Noodle Soup (Yen Ta Fo) | Asian Inspirations

Ingredients

• 400g rice noodles of choice
• 4-6 fish balls
• 4-6 fried fish balls
• 2 fried fish cakes (cut into triangles)
• 3 bunch spinach (chop into 5cm length)
• 800ml pork bone stock (or sub chicken stock)
• 1 tbsp light soy sauce
• A pinch of salt
• ¼ tsp sugar
• Pink of white pepper
• 2 pcs Chinese fermented red bean curd
• 3 tbsp Chinese fermented red bean curd liquid
• 1½ tbsp siracha
• 2½ tbsp white vinegar
• 1 tbsp fish sauce
• 1½ tbsp sugar
• 2 garlic cloves
• 2 Thai chillies
• Fried garlic
• Cilantro
• 2 pcs fried wonton skin