Canh Bun Tau (Fish and Cellophane Noodle Soup)

czwartek, 13 lutego 2014

Canh Bun Tau (Fish and Cellophane Noodle Soup)

Time: 20 mins

Ingredients

  • 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

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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