Ca Hap Tuong Bun Tau (Black Cod With Noodles)

Be the first to review
READY IN: 45mins
Recipe by Member 610488

This traditional Vietnamese recipe is from the Culinary Institute of America at Greystone.

Ingredients Nutrition

Directions

  1. Soak the lily buds, black mushrooms, wood-ear mushrooms, and noodles in hot water for 30 minutes. Drain and squeeze dry. Remove the tough knobs and stems from the mushrooms and slice into bite-size pieces.
  2. Cut the noodles into 10-inch lengths. Set them aside.
  3. Heat the oil in a pan over moderate heat. Add the shallots, garlic, and chile flakes and stir until fragrant, about 10 seconds. Add the sugar, soy sauce, and black mushrooms. Stir a few times, then add the chicken stock, wood ear mushrooms, and noodles.
  4. Quickly transfer the mushroom mixture to a deep casserole dish that will fit your steamer. Place the fish on top, and then sprinkle half of the ginger on top.
  5. Place the dish in a steamer rack. Fill a wok or steam pan with 3 inches of water. Steam the fish until it’s just done, about 5 to 7 minutes depending on the thickness. Remove from heat and garnish with the remaining ginger, scallion, cilantro, and black pepper, and serve immediately.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a