Yen Ta Fo (Thai Pink Noodle Soup) | Marion's Kitchen

Name: Yen Ta Fo (Thai Pink Noodle Soup) | Marion's Kitchen
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 200g (7 oz) dried rice noodles (either small pad Thai noodles or rice vermicelli are fine); 12 prawns, peeled, deveined, tails intact; 300g (10.5 oz) Asian fish balls*; 200g (7 oz) water spinach (also known as pak boong or kang kong), stalks only, cut into batons (use the leaves in a stir-fry); 4 fried tofu puffs; Broth:; 500g (1 lb) pork mince; 1 tbsp fish sauce; ⅛ tsp ground white pepper; 4 coriander (cilantro) roots; 4 garlic cloves; 1 tsp black peppercorns; 1 small turnip or daikon, peeled, sliced; 2 tbsp Thai soy sauce; 2 tsp sugar; 1 tbsp sea salt; Yen Ta Fo sauce:; 1 long red chilli, roughly chopped; 3 Thai birdseye chillies (or to taste); ⅓ cup Thai sriracha sauce; ⅓ cup tomato ketchup; ¼ cup red fermented bean curd/tofu*, plus 1 tbsp of the sauce; 4 cloves garlic; 4 pickled garlic cloves, plus 1 tbsp of the juice; 1 tbsp white vinegar; 2 tbsp sugar; Fried wontons:; 4 wonton wrappers, cut on the diagonal; vegetable oil, for deep frying; Garlic oil: