Fish and Cellophane Noodle Soup Recipe

Fish and Cellophane Noodle Soup Recipe

(Canh Bún Tàu Vietnamese Soup Recipe)

500 g (1 lb) white fish fillets

1 teaspoon finely grated fresh ginger

3 tablespoons fish sauce

1 teaspoon salt

½ teaspoon ground black pepper

60 g (2 oz) cellophane noodles, soaked in water for about 30 minutes

1½ tablespoons peanut oil

1 medium onion, peeled and thinly sliced

2 cloves garlic, peeled and crushed

2 daun salam or few curry leaves

2 teaspoon turmeric

1 teaspoon dried shrimp paste (please refer to more Vietnamese recipes)

1 teaspoon finely grated lemon rind

6 cups hot water

3 tablespoons trimmed and finely sliced scallions

Method:

Remove skin and bones from fish and chop flesh coarsely.  Mix fish with ginger, 1 tablespoon of fish sauce and half the salt and pepper.  Set aside.  In a large saucepan heat oil and fry onion, garlic, daun salam, until onion is soft.  Stir frequently while frying.  Add turmeric and dried shrimp paste and fry for another minute, crushing paste against side of pan.  Add lemon rind, water and cellophane noodles and remaining fish sauce, salt and pepper.  Boil 5 minutes, then add fish and simmer for 5 minutes longer.  Remove from heat, pour into soup tureen or serving bowl, sprinkle with scallions and serve hot.