1/1 Photo of Canh Bun Tau (Fish and Cellophane Noodle Soup)
Recipe Junkie's Note:
From the book, A Little Vietnamese Cookbook.
My Private Note
Units: US | Metric
- 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
- 1Chop fish coarsely and cover with ginger, salt and pepper.
- 2Set aside.
- 3Heat oils in large saucepan and fry garlic and onions until light brown, then add turmeric, basil, and shrimp paste.
- 4Add water, lemon juice, nuoc mam (fish sauce) and bring to a boil.
- 5Add fish and cook for 4 minutes.
- 6Add noodles and serve in individual bowls with chopped spring onions.
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Nutritional Facts for Canh Bun Tau (Fish and Cellophane Noodle Soup)
Serving Size: 1 (283 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 200.3
- Calories from Fat 99
- Total Fat 11.0 g
- Saturated Fat 1.6 g
- Cholesterol 38.0 mg
- Sodium 1050.8 mg
- Total Carbohydrate 13.9 g
- Dietary Fiber 0.9 g
- Sugars 1.6 g
- Protein 11.5 g
The following items or measurements are not included:
dried shrimp paste