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    You are in: Home / Recipes / Canh Bun Tau (Fish and Cellophane Noodle Soup) Recipe
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    Canh Bun Tau (Fish and Cellophane Noodle Soup)

    Canh Bun Tau (Fish and Cellophane Noodle Soup). Photo by NaCly

    1/1 Photo of Canh Bun Tau (Fish and Cellophane Noodle Soup)

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Recipe Junkie's Note:

    From the book, A Little Vietnamese Cookbook.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Chop fish coarsely and cover with ginger, salt and pepper.
    2. 2
      Set aside.
    3. 3
      Heat oils in large saucepan and fry garlic and onions until light brown, then add turmeric, basil, and shrimp paste.
    4. 4
      Add water, lemon juice, nuoc mam (fish sauce) and bring to a boil.
    5. 5
      Add fish and cook for 4 minutes.
    6. 6
      Add noodles and serve in individual bowls with chopped spring onions.

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    Ratings & Reviews:

    • on August 23, 2011

      15

      This soup was inedible, I only ate pieces of fish and threw the rest out. I used light soy sauce as it says on food.com that you could substitute it and 2 chopped anchovies in oil instead of anchovies paste. I used 2 limes instead of 1 lemon and that was way too much, the soup because sour-bitter. I suggest for whoever wants to try it out, since it had very good reviews, do not use substitutes but everything as in the recipe, that way you'll have a better chance of not spoiling it. This was the first time I've cooked anything Thai so maybe I should pat myself on the back that at least I didn't waste the fish.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 20, 2011

      55

      This soup was fantastic. I went with anchovi paste because my grocery store didn't have the shrimp paste. Next time I'm going to try it with some chili sauce to add an extra kick, but this was very good as is.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 19, 2009

      55

      What a wonderful recipe! I used catfish bones (and the meat attached to them) instead of the fish fillets. After bringing the water to a boil, I added the fish and cooked it in the broth. It was so good that I had it for lunch and then for dinner again. The sesame oil and the chili sauce were indispensible. Thank you for sharing such an easy, delicious recipe.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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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
    49%
    Total Fat 11.0 g
    17%
    Saturated Fat 1.6 g
    8%
    Cholesterol 38.0 mg
    12%
    Sodium 1050.8 mg
    43%
    Total Carbohydrate 13.9 g
    4%
    Dietary Fiber 0.9 g
    3%
    Sugars 1.6 g
    6%
    Protein 11.5 g
    23%

    The following items or measurements are not included:

    dried shrimp paste

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