BUN TAU RECIPES

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CANH BUN TAU (FISH AND CELLOPHANE NOODLE SOUP) RECIPE ...



Canh Bun Tau (Fish and Cellophane Noodle Soup) Recipe ... image

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

Total Time 20 minutes

Prep Time 20 minutes

Yield 4-6 serving(s)

Number Of Ingredients 16

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, FatContent 11.1, SaturatedFatContent 1.6, CholesterolContent 38.1, SodiumContent 1050.8, CarbohydrateContent 14, FiberContent 0.9, SugarContent 1.6, ProteinContent 11.5

CA HAP TUONG BUN TAU (BLACK COD WITH NOODLES) RECIPE ...



Ca Hap Tuong Bun Tau (Black Cod With Noodles) Recipe ... image

Make and share this Ca Hap Tuong Bun Tau (Black Cod With Noodles) recipe from Food.com.

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 19

35 dried lily buds, tied into knots
5 fresh black shiitake mushrooms or 5 dried black shiitake mushrooms
1 (1 ounce) package dried wood ear mushrooms, small black
1 ounce dried cellophane noodle
2 tablespoons vegetable oil
1 shallot, sliced
1 garlic clove, minced
1 teaspoon dried chili pepper flakes
1 teaspoon oyster sauce
1/2 teaspoon sugar
2 tablespoons soy sauce
1 teaspoon yellow bean paste
2/3 cup low sodium chicken broth
2 (6 ounce) fillets alaskan black cod, skin on
ginger, 1 inch piece peeled slivered
1 tablespoon rice wine
1 scallion, cut into 2 inch pieces
5 fresh cilantro stems, cut into 2 inch pieces (garnish)
fresh ground black pepper, to taste

Steps:

  • Soak the lily buds, black mushrooms, wood-ear mushrooms, and noodles in hot water for 30 minutes. Drain and squeeze dry. Remove the tough knobs and stems from the mushrooms and slice into bite-size pieces.
  • Cut the noodles into 10-inch lengths. Set them aside.
  • Heat the oil in a pan over moderate heat. Add the shallots, garlic, and chile flakes and stir until fragrant, about 10 seconds. Add the sugar, soy sauce, and black mushrooms. Stir a few times, then add the chicken stock, wood ear mushrooms, and noodles.
  • Quickly transfer the mushroom mixture to a deep casserole dish that will fit your steamer. Place the fish on top, and then sprinkle half of the ginger on top.
  • Place the dish in a steamer rack. Fill a wok or steam pan with 3 inches of water. Steam the fish until it’s just done, about 5 to 7 minutes depending on the thickness. Remove from heat and garnish with the remaining ginger, scallion, cilantro, and black pepper, and serve immediately.

Nutrition Facts : Calories 217.3, FatContent 7.9, SaturatedFatContent 1.1, CholesterolContent 38.4, SodiumContent 797.1, CarbohydrateContent 17.2, FiberContent 1.8, SugarContent 1.6, ProteinContent 19.3





















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