Canh Bun Tau Fish And Cellophane Noodle Soup
From the book, a little vietnamese cookbook.
Steps
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 and bring to a boil.
Add fish and cook for 4 minutes.
Add noodles and serve in individual bowls with chopped spring onions.
Ingredients
white fish fillet, ground ginger, salt, black pepper, vegetable oil, peanut oil, garlic cloves, onion, turmeric powder, sweet basil, dried shrimp paste, water, lemon, juice of, fish sauce, cellophane noodles, spring onions