Canh Bun Tau Fish And Cellophane Noodle Soup Recipes

CANH BUN TAU (FISH AND CELLOPHANE NOODLE SOUP)

Canh Bun Tau (Fish and Cellophane Noodle Soup) image

Make and share this Canh Bun Tau (Fish and Cellophane Noodle Soup) recipe from Food.com.

Provided by Recipe Junkie

Categories Halibut

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 16

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

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 (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.

Nutrition Facts : Calories 200.4, Fat 11.1, SaturatedFat 1.6, Cholesterol 38.1, Sodium 1050.8, Carbohydrate 14, Fiber 0.9, Sugar 1.6, Protein 11.5

TAU HU KHO (TOFU IN CARAMEL SAUCE)

Tau Hu Kho (Tofu in Caramel Sauce) image

This recipe is from a Vietnamese restaurant in Zhuhai, Guangdong, China. Acquired while doing TESL training in Zhuhai. Serve with cooked rice and stir-fried spinach with garlic.

Provided by Member 610488

Categories Onions

Time 25m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb firm tofu
3 tablespoons sugar
3 tablespoons soy sauce (vegetarian)
1/2 cup shallot, minced
1 tablespoon gingerroot, minced
2 garlic cloves, minced
3 tablespoons green onions, thinly sliced (including tops)
1/8 teaspoon black pepper

Steps:

Cut tofu into 2x3 inch, 1/2 inch thick slices and pat dry.
Place sugar in frying pan over medium-high heat, shake often until sugar is melted and tan colored, 2-3 minutes. Add 1/2 cup water (mixture will bubble furiously) and stir until caramelized sugar has dissolved.
Stir in soy sauce, shallots and garlic, stir often until sauce is boiling. Reduce to simmer.
Lay tofu slices in single layer in sauce and simmer uncovered for 10 minutes. With a wide spatula, turn pieces over.
Simmer for 3-4 minutes longer and then transfer tofu to serving dish. Pour sauce over tofu and sprinkle with green onions and pepper.

Nutrition Facts : Calories 143.6, Fat 4.8, SaturatedFat 1, Sodium 771.3, Carbohydrate 16.6, Fiber 1.3, Sugar 10.5, Protein 11.4

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