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.