Yen Ta Fo

Ingredients

• Rice noodles (8 oz)
• Water (for boiling)
• Morning glory (water spinach) (1 cup, cut into 3-inch pieces)
• Tofu (1 cup, cubed)
• Shrimp (1 cup, peeled and deveined)
• Squid (1 cup, cleaned and sliced)
• Fish balls (1 cup)
• Garlic (3 cloves, minced)
• Red chili paste (3 tablespoons)
• Fish sauce (2 tablespoons)
• Sugar (1 tablespoon)
• Lime juice (1 tablespoon)
• Bean sprouts (1 cup)
• Green onions (2, chopped)
• Cilantro (1/4 cup, chopped)

Instructions

1. Soak the rice noodles in warm water for 10 minutes, then drain and set aside.
2. In a large pot, bring water to a boil. Blanch the morning glory for 1 minute, then remove and set aside.
3. In the same pot, add more water and bring to a boil. Add the fish balls, squid, shrimp, and tofu. Cook for 2-3 minutes until cooked through, then remove and set aside.
4. In a separate pan, heat 2 tablespoons of oil over medium heat. Sauté the minced garlic until fragrant, about 30 seconds.
5. Add the red chili paste to the pan and stir-fry for 1 minute until well combined.
6. Pour in the fish sauce, sugar, and lime juice. Stir well to combine, allowing the flavors to meld for 2 minutes.
7. Add the blanched morning glory, cooked seafood, and tofu to the pan. Stir to coat everything in the sauce and heat through for an additional 2 minutes.
8. Divide the soaked rice noodles into serving bowls.
9. Pour the vibrant pink broth over the noodles and top with the seafood, tofu, and morning glory mixture.
10. Garnish each bowl with bean sprouts, chopped cilantro, and green onions.
11. Serve hot and enjoy your homemade Yen Ta Fo!