Yen Ta Fo (Thai Pink Noodle Soup)

To make the yen ta fo sauce, add all the ingredients to a food processor and blend. Pour the sauce into a small saucepan and simmer for 10 minutes on medium heat to allow the flavours to mellow and infuse. Transfer to a bowl and set aside.

For the broth, place around 3 litres (3.2 qt) of water in a large pot and bring to a boil. Meanwhile, place the pork mince, fish sauce and white pepper into a large bowl. Use your hands to mix vigorously, then bring the mixture together into a ball and ‘slap’ it into the bowl (this helps to firm up the mixture). Pinch off scant tablespoons of the pork mixture and form into ‘loose’ balls. Drop them into the boiling water. Repeat until the pork mixture is finished. Simmer the meatballs for around 10 minutes or until cooked through. Use a slotted spoon to transfer the pork balls to a bowl and set aside until ready to serve.

Use a mortar and pestle to pound the coriander roots, garlic and peppercorns to a rough paste. Add this to the simmering broth along with the turnip, soy sauce, sugar and salt. Simmer for 20 minutes. Then strain the broth into a clean saucepan (you can eat the turnip or pop it into your soup bowl if you like). Taste and season with additional salt if required. Keep warm.

For the fried wontons, fill a saucepan or wok to about one-third capacity with the vegetable oil. Heat over high heat. Once the oil is hot (165°C/325°F, or when a wooden spoon dipped into the oil forms small bubbles), add the wonton wrappers in batches and cook for 3-4 minutes or until golden. Flip them a couple of times as they cook to ensure an even colour. Drain on kitchen paper.

For the garlic oil, place oil and garlic in a saucepan over medium heat. Cook until garlic is golden, then remove from heat and pour into a heat-proof bowl.

To cook the noodles, bring a large pot of water to the boil. Add the noodles and cook according to packet instructions. Use tongs to drain the noodles and divide among serving bowls.

When ready to serve, heat the broth back to a gentle simmer. Add the prawns, fish balls and tofu puffs and cook for 2-3 minutes or until the prawns are just cooked. Use a slotted spoon to transfer the prawns, fishballs and tofu puffs to the serving bowls. Add a handful of your reserved pork balls and heat those in the broth for a minute or so. Transfer to the serving bowls. Do the same with the water spinach.

Spoon 2 tablespoons of the yen ta fo sauce into each bowl. Then ladle over the hot broth. Garnish with a crispy wonton and a few spoonfuls of the garlic oil.

– You will have more yen ta fo sauce and pork balls than you need for this recipe. Both can be frozen for up to 2 months. The pork balls are a great addition to any kind of noodle soup.

– Find various types of Asian fish balls and tofu puffs in the freezer section of your Asian supermarket.

– Red fermented tofu is a little funky umami bomb. You can find it at an Asian grocer or online.