Canh Bun Tau (fish And Cellophane Noodle Soup)
Total Time: 20 mins
Preparation Time: 20 mins
Ingredients
- Servings: 4
- 1/2 lb 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
Recipe
- 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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