Garlic oil (we call it Si-Chat in Myanmar) is the best garnish for soups, noodles and some dishes. That crispy, oily yet fragrant fried garlic makes all the difference and boosts the flavor of whatever dish you put it in. Great recipe!!!
I actually got my local Thai restaurant to make this special order for me a few years back. They added it to the menu after I said I loved it and it’s been a smash hit!
Been watching your vids since I graduated highschool and now on my way to graduation of my masters IM CRYINGG everytime you cook and eat everything looks delishhh😭
Yen ta fo isn't difficult to find in Sydney, even my fave local does it. I do appreciate the wonderful looking recipe though, and can't wait to try making it myself!!
My local Thai restaurant serves this in California. It is delicious and probably my favorite Thai soup. I'd like to make this at home so I really appreciate you making a video tutorial. TYSVM! :)
Thai Yen Ta Fo is very likely to be a variation of the Hakka Chinese "Yong Tau Fu" - Ta Fo / Tau Fu => beancurd, "Yong" in Hakka or Cantonese or "Yen" in teochew simply translates to preserved. The variation of Yong Tau Fu found in Malaysia and Singapore more closely resembles another Thai noodle dish called Kway Teow Khae - Kway Teow (粿条) is the flat rice noodles and "Khae" likely means what Hakka （客家）people are called in Teochew / Hokkien dialect (Khae = 客）. The Yen Ta Fo in Banggkok street side stalls is however really awesome. What I have discovered is that the pink colour from the Yen Ta Fo sauce is somewhat similar to the Yong Tau Fu red dipping sauce found in Malaysia / Singapore - something similarly spicy, mildly sweet and vinegary. The common ingredient in it is preserved red bean curd (南乳) - "Lam Joo" in Teochew or "Lam Yu" in Hakka / Cantonese. Instead of pouring into the broth, that red sauce is used as a dip in Malaysia and Singapore. In the older days, Yong Tau Fu in Singapore and Malaysia will come with coagulated pig's blood and I was told by a Thai friend that this is also the case in Bangkok but is much less common these days. My own parents also love including preserved cuttlefish / squid in their Yong Tau Fu. Not sure if this is common in Bangkok though. In Singapore, one other interesting variant is that the broth tends to be a soya bean and ikan bilis (dried small anchovies) stock base instead of a pork broth like in Thailand but I know of some Hakka stalls who also used a pork bone broth. I am so fortunate to be in Southeast Asia where even the same dish of Chinese origin can have such interesting local variations that we always get such a delight from them. Now I am certainly going to try this technique of flavouring with pork meat balls as a short cut to hours of simmering of large pork bones. And instead of the usual garlic oil, I think I shall try my personal preference which is fried shallot oil.
Ohhhh wow this is different… looks so pretty and delicious. Thanks for sharing ❤❤❤ I will make this for sure. But I’m not a fan of turnip or radish. Can you suggest anything else ? 😊
I think you should try it with korean radish. It gives a nice sweetness once it is cooked and I can't find daikon. I know you are not a fan, but it makes broth so good. And you don't eat it.
Well, you may wish to try making the same dish but minus the Yen Ta Fo sauce. The pork broth itself is awesome as a noodle soup base. The resulting noodle soup minus the sauce is similar to Kway Teow khae or how the Singapore / Malaysia variation of Yen Ta Fo is like (we don't add the red sauce into the broth but use it as a dip instead).
I’m Southeast Asian and I thought I can handle any kind of stinky noodle, but yen tai fo turned out to smell like gym socks in the worst way. I couldn’t stomach it.
@@CyberMachine That’s the thing, I’m not a big fan, but I could eat it. I think maybe because yen tai fo has broth and that some how intensify the smell. Or I might have just been eating weak a** stinky tofu 😅
Lol, I suspect its an Asian mum thing. My grandma and mum when making pork meatballs or fishballs will likewise slap the paste against the wall of the bowl. I think (my theory only, not scientific!) that slapping is to get air out of that meat so you get a ball that is firm and won't disintegrate when cooked - I reckon if the air is not slapped out of it, it expands when cooked / heated and the ball will go out of shape. Of course no Asian mum will explain the rationale to a pesky offspring of theirs and they will just tell you it is just the way it is to be done - no arguments!
There’s a similar South East Asian Chinese dish called Yong Tau Foo popular in Malaysia and Singapore. There’s the bean paste based sauce in red or sometimes brown. I had yen ta fo in Bangkok and it’s delicious.
Was about to comment this myself. And I love that MY/SG Yong Tau Foo is that we can pick and choose of what we want in the bowl. And the Malay community itself has their own version of it with different variation between JB style and KL style Yang Tau Foo
What you guys call "Yong Tau Foo" in Malaysia and Singapore we call it "Kuai Tiew Khae" in Thai, meaning "Khae Noodles" (Khae being the name of the Hakka people in Guangdong). Nonetheless, the name comes from the same origin; 釀豆腐, pronounced _niàng dòufu_ in Mandarin and _yòng theufú_ in Hakka. Malay and Thai just interpreted the Hakka pronunciation differently
It may be because there are many Thai people of Teochew descent. “Khae”is how the word 客 or “Hak” in Hakka is pronounced in Teochew dialect. Likewise the word 酿 pronounced as “Yong” in Hakka or Cantonese is read as “Yen” in Teochew.
This looks so delicious! Thank you! I want to make this but have trouble with hot spicy foods - how spicy is this and is there a way to tone down the heat?
My local Thai restaurant actually has this on their menu, but I’ve never ordered it. I’m not a fan of the fermented tofu sauce. When my mom makes this for me, she’ll plop in some ketchup to mimic the red color. This soup was something we didn’t have very often as I was growing up, but it’s one of my favorites.😊
Can we please take a minute to appreciate the comedy behind content. Thank you for a great video. Happy New year.
Garlic oil (we call it Si-Chat in Myanmar) is the best garnish for soups, noodles and some dishes. That crispy, oily yet fragrant fried garlic makes all the difference and boosts the flavor of whatever dish you put it in. Great recipe!!!
nice
Bangkok is the best. Phuket is also nice place for traveling and foods.
No Asian kid will win over an Asian Mom in the kitchen no matter how old you are! 🤣
Hi, Mama Noi! 💙💙💙
Right on. I love seeing her Mom.
@@robertajohnson1663 Me too! She's an awesome cook too. I pay really close attention to her when she cooks.
I actually got my local Thai restaurant to make this special order for me a few years back. They added it to the menu after I said I loved it and it’s been a smash hit!
Been watching your vids since I graduated highschool and now on my way to graduation of my masters IM CRYINGG everytime you cook and eat everything looks delishhh😭
One of my favorite noodles dish. Can't wait to make this Noodle.. Thanks for the recipe!!Have a wonderful new year!!!
You make everything look so easy! I'm going to try this one day!
I would eat that once a week when I was in Asia. I missed it sooo much. gonna try your recipe 😊
If you’re in Sydney you can try this at Khao Kang Maruay Thai restaurant, 4/37 Ultimo Rd, Haymarket
Yen ta fo isn't difficult to find in Sydney, even my fave local does it. I do appreciate the wonderful looking recipe though, and can't wait to try making it myself!!
My local Thai restaurant serves this in California. It is delicious and probably my favorite Thai soup. I'd like to make this at home so I really appreciate you making a video tutorial. TYSVM! :)
Thai Yen Ta Fo is very likely to be a variation of the Hakka Chinese "Yong Tau Fu" - Ta Fo / Tau Fu => beancurd, "Yong" in Hakka or Cantonese or "Yen" in teochew simply translates to preserved. The variation of Yong Tau Fu found in Malaysia and Singapore more closely resembles another Thai noodle dish called Kway Teow Khae - Kway Teow (粿条) is the flat rice noodles and "Khae" likely means what Hakka （客家）people are called in Teochew / Hokkien dialect (Khae = 客）. The Yen Ta Fo in Banggkok street side stalls is however really awesome. What I have discovered is that the pink colour from the Yen Ta Fo sauce is somewhat similar to the Yong Tau Fu red dipping sauce found in Malaysia / Singapore - something similarly spicy, mildly sweet and vinegary. The common ingredient in it is preserved red bean curd (南乳) - "Lam Joo" in Teochew or "Lam Yu" in Hakka / Cantonese. Instead of pouring into the broth, that red sauce is used as a dip in Malaysia and Singapore. In the older days, Yong Tau Fu in Singapore and Malaysia will come with coagulated pig's blood and I was told by a Thai friend that this is also the case in Bangkok but is much less common these days. My own parents also love including preserved cuttlefish / squid in their Yong Tau Fu. Not sure if this is common in Bangkok though. In Singapore, one other interesting variant is that the broth tends to be a soya bean and ikan bilis (dried small anchovies) stock base instead of a pork broth like in Thailand but I know of some Hakka stalls who also used a pork bone broth. I am so fortunate to be in Southeast Asia where even the same dish of Chinese origin can have such interesting local variations that we always get such a delight from them. Now I am certainly going to try this technique of flavouring with pork meat balls as a short cut to hours of simmering of large pork bones. And instead of the usual garlic oil, I think I shall try my personal preference which is fried shallot oil.
It was hard to cook with my mom. She was Filipino. But she did cook better then me for sure💜🤣💜
❤ love this
Mae noi 😁✌️ hi , sawadi khaaaaa 😁🙏 yen ya fo kapun khaaa na kha
Ohhhh wow this is different… looks so pretty and delicious. Thanks for sharing ❤❤❤ I will make this for sure. But I’m not a fan of turnip or radish. Can you suggest anything else ? 😊
I think you should try it with korean radish. It gives a nice sweetness once it is cooked and I can't find daikon. I know you are not a fan, but it makes broth so good. And you don't eat it.
I don't like it either but it gives great flavor to soups. I just pick it out before serving.
@@purerachet7715 thanks for that advice, then maybe I’ll do that, I’ll use it 😊👍🏼
@@CyberMachine thanks 😊
What part or parts of Thailand would you recommend to travel to for the best food?
Follow Mark Weins he lives in Thailand and does heaps of trave and food videos around Bangkok as well as other parts of Thailand
I've only ever had the instant version, I want to try the real one so bad.
the instant version DOESN'T compare to the real version, must try and I reccomend khaosoi❤❤😍
"my balls too big" 🤣🤣🤣🤣
เย็นโตโฟ🍲🍜😋
This dish name almost similar with Malaysia fish based meatball and soup name ,yong tau foo.
Alysa Road
There is a restaurant in LA that serves it!
Hoy-Ka serves it on Sunset. I love that place.
@@purerachet7715 As does Sanamuluang on Hollywood.
I heard that restaurants use pink food colouring, of which I'm not a big fan. Thanks for teaching us how to do this dish without that.
You could possibly substitute it with beetroot powder like Marion has done with one of her char Sui recipes?
Actually, เย็นฅาโฟ is not that hard to find in Paris, France.
You can get it in Los Angeles
My Thai husband loves this. Me, I've never been a huge fan...
Me either! I love boat noodles though!
Well, you may wish to try making the same dish but minus the Yen Ta Fo sauce. The pork broth itself is awesome as a noodle soup base. The resulting noodle soup minus the sauce is similar to Kway Teow khae or how the Singapore / Malaysia variation of Yen Ta Fo is like (we don't add the red sauce into the broth but use it as a dip instead).
He's saying "yenta..." lol
Can you please do some vegan recipes
IS THAT DISH REALY CALLED "GET TO FUK " DID I HEAR THAT RGT PS I LOVE YOUR WORK Xxxxxxx
Don't argue with your mum.
I’m Southeast Asian and I thought I can handle any kind of stinky noodle, but yen tai fo turned out to smell like gym socks in the worst way. I couldn’t stomach it.
You don't like stinky tofu I'm assuming?
@@CyberMachine That’s the thing, I’m not a big fan, but I could eat it. I think maybe because yen tai fo has broth and that some how intensify the smell. Or I might have just been eating weak a** stinky tofu 😅
As a Thai person, what I always heard from my foreign friends is that they loveeee Thai street foods, and that makes me happy to hear that😊 ❤️🇹🇭
So I made this tonight as soon as I got home from work and OH MY GOD!!! Your recipe is PERFECT!! Just like Thailand!! Kudos as always!!!!
yen ta fo distorted from yong tao fu 釀豆腐, 酿豆腐 and nowadays the taste is not like the original. we adapted into thai taste.
If Marion likes it, you have to try it 👍
Love you and your Mom! You ladies are fun together!
Fabulous! 🤤😋😃👏🏻🙏🏻
Noi was slapping that meat like it owed her money
Lol, I suspect its an Asian mum thing. My grandma and mum when making pork meatballs or fishballs will likewise slap the paste against the wall of the bowl. I think (my theory only, not scientific!) that slapping is to get air out of that meat so you get a ball that is firm and won't disintegrate when cooked - I reckon if the air is not slapped out of it, it expands when cooked / heated and the ball will go out of shape. Of course no Asian mum will explain the rationale to a pesky offspring of theirs and they will just tell you it is just the way it is to be done - no arguments!
There’s a similar South East Asian Chinese dish called Yong Tau Foo popular in Malaysia and Singapore. There’s the bean paste based sauce in red or sometimes brown. I had yen ta fo in Bangkok and it’s delicious.
Interesting! Thanks so much for sharing Rashan 😍 -Team Marion's Kitchen
Was about to comment this myself. And I love that MY/SG Yong Tau Foo is that we can pick and choose of what we want in the bowl. And the Malay community itself has their own version of it with different variation between JB style and KL style Yang Tau Foo
What you guys call "Yong Tau Foo" in Malaysia and Singapore we call it "Kuai Tiew Khae" in Thai, meaning "Khae Noodles" (Khae being the name of the Hakka people in Guangdong).
Nonetheless, the name comes from the same origin; 釀豆腐, pronounced _niàng dòufu_ in Mandarin and _yòng theufú_ in Hakka. Malay and Thai just interpreted the Hakka pronunciation differently
It may be because there are many Thai people of Teochew descent. “Khae”is how the word 客 or “Hak” in Hakka is pronounced in Teochew dialect. Likewise the word 酿 pronounced as “Yong” in Hakka or Cantonese is read as “Yen” in Teochew.
Tried this dish for the first time last night...the flavor is so memorable. Thanks for the recipe!
In the fool or in the foot or in the foods what are you talking and laughing ,amazing ?
💛 all your video's #MARION mam👍
This looks so delicious! Thank you! I want to make this but have trouble with hot spicy foods - how spicy is this and is there a way to tone down the heat?
Mama Noi know best! Sorry Marion😂
It's good cooking with mom for sure lol
you make it so easy!!!
Yong Tau Foo sauce and garlic oil is itself enough for me 😋
The Thai restaurants in Springvale have this noodle dish on the menu, including Lan Sen Noodle House. Also Dodee Paidang in Melbourne cbd 👍🏻
Amazing
Kangkong! I always thought kangkong was native to the Philippines. Who knew
Looks yummy!!! My Mako wok arrived the day before Christmas here in Alabama!!! Merry Christmas to me!!! So excited!!!
I miss Yen Ta Foh so much! Thank you for the recipe. I’m running to the Asian supermarket tomorrow!
Wow first time heard of Thai Pink noodles soup. Sure will try.🇨🇦 May I ask what brand is your chopper/blender. Thanks
Red radish in place of daikon
Real asian mouth have no limit, everything go in, no time for fancy etiquet.
They make this soup in Melbourne at Thai Town QV!!
Needs squid or octopus and dried jellyfish
Yehey!!! Thanks Marion, fav noodle soup! :)
cheap and delicious
😋 Yummmm
My local Thai restaurant actually has this on their menu, but I’ve never ordered it. I’m not a fan of the fermented tofu sauce. When my mom makes this for me, she’ll plop in some ketchup to mimic the red color. This soup was something we didn’t have very often as I was growing up, but it’s one of my favorites.😊
Let's do some Cantonese food too Marion I'm a big fan of Cantonese and it's viral
Mama Noi funny