Canh Bun Tau Fish and Cellophane Noodle Soup
Dive into the comforting flavors of Canh Bun Tau Fish and Cellophane Noodle Soup, a Vietnamese-inspired dish that brings together tender white fish, fragrant lemongrass, and silky cellophane noodles in a light yet flavorful broth. This hearty soup is a perfect harmony of savory and aromatic notes, enhanced with fish sauce, fresh ginger, and a touch of soy sauce. The crispy seared fish adds depth, while garnishes like chopped scallions, cilantro, crunchy bean sprouts, and spicy red chili provide the perfect finishing touches. Ideal for a cozy dinner, this quick-to-make soup (ready in just an hour) is a wholesome and delightful way to elevate your meal repertoire with authentic Southeast Asian flair.
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Recipe Information
Ingredients
- 200 grams cellophane noodles
- 400 grams white fish fillets (e.g., cod, tilapia)
- 2 stalks lemongrass stalks, bruised and chopped
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 1 thumb-sized piece ginger, sliced
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 6 cups water
- 4 tablespoons vegetable oil (for frying)
- 3 stalks scallions, chopped
- 2 tablespoons cilantro, chopped
- 150 grams bean sprouts
- 1 large red chili, sliced
- 0.5 teaspoons salt
- 0.25 teaspoons pepper
Instructions
Soak the cellophane noodles in warm water for 15-20 minutes until softened. Drain and set aside.
Pat the fish fillets dry with a paper towel. Season both sides with salt and pepper.
Heat 2 tablespoons of vegetable oil in a deep skillet over medium heat. Fry the fish fillets until golden brown on both sides, about 2-3 minutes per side. Remove and set aside.
In a large pot, heat the remaining 2 tablespoons of oil over medium heat. Sauté the diced onion, garlic, and ginger until fragrant and softened, about 3 minutes.
Add the lemongrass and stir for another minute to release its aromatic oils.
Pour in the water and bring to a gentle boil. Reduce the heat to a simmer and add the fish sauce and soy sauce. Let the broth simmer gently for 15 minutes to develop flavor.
While the broth simmers, break the fried fish into large chunks, removing any bones carefully.
Add the soaked cellophane noodles to the broth and cook for 3 minutes, or until tender.
Gently add the fish chunks back into the pot to warm through for 2-3 minutes.
Taste the soup and adjust seasoning with additional fish sauce, salt, or pepper if needed.
To serve, ladle the soup into bowls. Garnish generously with chopped scallions, cilantro, bean sprouts, and sliced red chili. Serve hot.
Nutrition Facts
Calories |
441 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.1 g | 19% | |
| Saturated Fat | 2.5 g | 13% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 60 mg | 20% | |
| Sodium | 1105 mg | 48% | |
| Total Carbohydrate | 52.9 g | 19% | |
| Dietary Fiber | 2.5 g | 9% | |
| Total Sugars | 3.8 g | ||
| Protein | 24.6 g | 49% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 99 mg | 8% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 558 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
