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Canh Bun Tau (Fish and Cellophane Noodle Soup)

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“From the book, A Little Vietnamese Cookbook.”
READY IN:
20mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  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.

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