BANGKOK | Yen ta fo has become one of my favourite Thai dishes since I first tried it a few years ago. The noodle soup, instantly recognisable for its bright pink broth, is a masterclass in balancing flavours and textures.
The broth is sweet, savoury, and sour, with heat coming from chilli oil which you add to your liking. Yentafo Convent have been serving up the dish for over 40 years, which many rate as one of the best in town.
When Yentafo Convent started in 1977, their recipe was shared with Yentafo Wat Khaek, which is generally considered to be Bangkok’s yen ta fo street stall. Over time, Yentafo Convent’s recipe evolved into the signature recipe that the restaurant is known for, which uses tomatoes and sweet potatoes in the broth.
There’s two noodle options on the menu. Yen ta fo, and clear broth minced pork and seafood bowl. Both come as a small or large serve, with your choice of flat rice vermicelli, egg noodles, rice noodles, or flat rice noodles. I opted for the signature yen ta fo with flat rice vermicelli.
The broth here hits all the right notes. Mildly sweet with a nice tang to it. Beyond the noodles, the bowl is filled with springy fish balls, crispy wantons, pig’s blood cubes, and crunchy kang-kong vegetables. Variety of textures, sorted.
36/3 Convent Road
Telephone: 02 235 0386
Mon – Sat: 7:00am to 3:30pm