Canh Bun Tau (Fish and Cellophane Noodle Soup) |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From the book, A Little Vietnamese Cookbook. Ingredients:
1/2 lb white fish fillet (halibut or cod are excellent) |
1 teaspoon ground ginger or 1 teaspoon pureed fresh ginger |
1/2 teaspoon salt |
1 teaspoon black pepper |
2 tablespoons vegetable oil |
1 tablespoon peanut oil or 1 tablespoon sesame oil |
2 garlic cloves, chopped |
1/2 large onion, sliced |
1/2 teaspoon turmeric powder |
4 leaves sweet basil |
1 teaspoon dried shrimp paste or 1 teaspoon anchovy paste |
5 cups water |
1 lemon, juice of |
2 tablespoons fish sauce (nuoc mam) |
1 1/2 ounces cellophane noodles, soaked (in warm water) |
2 stalks spring onions, chopped |
Directions:
1. Chop fish coarsely and cover with ginger, salt and pepper.
2. Set aside.
3. Heat oils in large saucepan and fry garlic and onions until light brown, then add turmeric, basil, and shrimp paste.
4. Add water, lemon juice, nuoc mam (fish sauce) and bring to a boil.
5. Add fish and cook for 4 minutes.
6. Add noodles and serve in individual bowls with chopped spring onions.
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