Canh Bun Tau (Fish And Cellophane Noodle Soup)

• 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

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.

white fish fillet, ground ginger, salt, black pepper, vegetable oil, peanut oil, garlic, onion, turmeric powder, sweet basil, shrimp, water, lemon, fish sauce, noodles, stalks spring onions

Taken from www.food.com/recipe/canh-bun-tau-fish-and-cellophane-noodle-soup-181041 (may not work)