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Canh Bun Tau (Fish and Cellophane Noodle Soup)

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)47.9817
Energy (kCal)637.1717
Carbohydrates (g)47.2153
Total fats (g)28.5534
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 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. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    white fish fillet 1/2 lb 201.7338 0.0 44.8801 1.1333
    ginger 1 teaspoon ground pureed 1.6 0.3554 0.0364 0.015
    salt 1/2 teaspoon - - - -
    black pepper 1 teaspoon 5.773 1.4708 0.239 0.075
    vegetable oil 2 tablespoons 234.46400000000003 0.0 0.0 27.2
    peanut oil sesame 1 tablespoon 201.7338 0.0 44.8801 1.1333
    garlic clove 2 chopped 201.7338 0.0 44.8801 1.1333
    onion 1/2 sliced 30.0 7.005 0.825 0.075
    turmeric powder 1/2 teaspoon 201.7338 0.0 44.8801 1.1333
    basil 4 leaves sweet 0.46 0.053 0.063 0.0128
    shrimp paste 1 teaspoon dried 201.7338 0.0 44.8801 1.1333
    water 5 cups 0.0 0.0 0.0 0.0
    lemon 1 1.2808 0.4116 0.0486 0.0132
    fish sauce 2 tablespoons 12.6 1.3104 1.8216 0.0036
    cellophane noodle 1 1/2 1/2 soaked 149.2601 36.6091 0.068 0.0255
    spring onion 2 stalks chopped - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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