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Canh Bun Tau (Fish and Cellophane Noodle Soup)

Canh Bun Tau (Fish and Cellophane Noodle Soup) Recipe

From the book, A Little Vietnamese Cookbook.
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Prep Time 20 mins
Course Main Course
Cuisine Vietnamese
Calories 200.4 kcal

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

Instructions
 

  • Chop fish coarsely and cover with ginger, salt and pepper.
  • Set aside.
  • Heat oils in large saucepan and fry garlic and onions until light brown, then add turmeric, basil, and shrimp paste.
  • Add water, lemon juice, nuoc mam (fish sauce) and bring to a boil.
  • Add fish and cook for 4 minutes.
  • Add noodles and serve in individual bowls with chopped spring onions.

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Nutrition

Serving: 283gCalories: 200.4kcalCarbohydrates: 14gProtein: 11.5gFat: 11.1gSaturated Fat: 1.6gCholesterol: 38.1mgSodium: 1050.8mgFiber: 0.9gSugar: 1.6g
Keyword < 30 Mins, Asian, Easy, Halibut, Stove Top, Vietnamese
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