Canh Bun Tau (Fish and Cellophane Noodle Soup)

This soup looks inedible but tastes fantastic!

Ingredients

• 1/2 lb white fish fillet
• 1 tsp ground ginger or 1 teaspoon pureed fresh ginger
• 1/2 tsp salt
• 1 tsp black pepper
• 2 tbsp vegetable oil
• 1 tbsp peanut oil or 1 tablespoon sesame oil
• 2 garlic cloves , chopped
• 1/2 large onion , sliced
• 1/2 tsp turmeric powder
• 4 leaves sweet basil
• 1 tsp dried shrimp paste or 1 tsp anchovy paste
• 5 cups water
• 1 lemon juice
• 2 tbsp fish sauce (nuoc mam)
• 1 1/2 ounces cellophane noodles , soaked in warm water
• 2 stalks spring onions , chopped

Directions:

Chop fish coarsely and cover with ginger, salt and pepper

Set aside

Heat oils in large saucepan and fry garlic and onions until light brown, then add turmeric, basil, and shrimp paste

Add water, lemon juice, nuoc mam (fish sauce) and bring to a boil

Add fish and cook for 4 minutes

Add noodles and serve in individual bowls with chopped spring onions

Visit us here for more!