30-Minute Vietnamese Fish Soup
Canh bun tau is a light, aromatic Vietnamese broth featuring delicate white fish, translucent cellophane noodles, and a complex balance of umami flavors from fish sauce, shrimp paste, and turmeric. The soup comes together quickly, making it ideal for weeknight dinners or when you want comforting food without heavy cream or stock. What distinguishes this version is the use of both peanut/sesame oil alongside vegetable oil, creating depth, and the brief cooking time that keeps fish tender and flavors bright.
Ingredients
- 8 oz white fish fillet (halibut or cod), coarsely choppedcod1:1pescatarianadds fish
halibut and cod both work; any mild white fish under 2cm thickness
Full guide → - 1 tsp ground ginger or pureed fresh ginger
- ½ tsp salt
- 1 tsp black pepper
- 2 tbsp vegetable oil
- 1 tbsp peanut oil or sesame oilavocado oil1:1tree-nut-freepeanuts-free
neutral flavor works; toast sesame oil lightly first
Full guide → - 2 clove garlic, chopped
- ½ unit large onion, sliced
- ½ tsp turmeric powder
- 4 leaf fresh sweet basil
- 1 tsp dried shrimp paste or anchovy pastemiso paste0.75:1vegetarianshellfish-freeadds soy
reduces salinity slightly; use white or red miso
- 5 cup water
- 1 unit lemon, juiced
- 2 tbsp fish sauce (nuoc mam)
- 1 ½ oz cellophane noodles, soaked in warm waterrice vermicelli1:1gluten-free
texture slightly firmer; soak 5 minutes
- 2 stalk green onions, chopped
Instructions
- 1
Chop fish coarsely and coat with ginger, salt, and pepper; set aside.
- 2
Heat oils in large saucepan over medium-high heat.
- 3
Fry garlic and onion until light brown, about 2-3 minutes.
- 4
Add turmeric, basil, and shrimp paste; stir to combine.
- 5
Add water, lemon juice, and fish sauce; bring to boil.
- 6
Add fish and simmer for 4 minutes.
- 7
Add drained cellophane noodles and cook until heated through.
- 8
Serve in bowls topped with chopped green onions.
Tips
Soak cellophane noodles 10-15 minutes before adding to soup so they soften quickly without overcooking and turning mushy.
Use fresh white fish that hasn't been frozen; it will flake gently and remain tender during the brief 4-minute cook.
Add lemon juice just before serving to preserve brightness; heat dulls citrus acidity.
Good to Know
Refrigerate in airtight container up to 2 days. Fish breaks down; consume same day for best texture. Freeze broth only (without fish and noodles) up to 3 months; reheat gently.
Prepare broth base and soak noodles up to 4 hours ahead. Add fish and noodles only at serving time to prevent mushiness.
Serve hot in deep bowls with extra fish sauce and lime wedges on the side. Pair with jasmine rice or crusty bread. Serves 4 as a light meal or 2 as main course.
Common Mistakes
Cook fish longer than 4 minutes to avoid tough, dry fillets; brief heat keeps flesh tender.
Add noodles before boiling to avoid raw center; ensure broth at full boil.
Skip soaking noodles to avoid long cooking that breaks them into fragments.
Substitutions
Vegan Options
Gluten-Free Swaps
texture slightly firmer; soak 5 minutes
Nut-Free Alternatives
neutral flavor works; toast sesame oil lightly first
Full guide →General Alternatives
halibut and cod both work; any mild white fish under 2cm thickness
Full guide →reduces salinity slightly; use white or red miso
Full guide →FAQ
Can I use frozen fish?
Yes, thaw completely and pat dry first. Frozen fish releases more water; drain before chopping. Texture will be slightly less delicate than fresh.
What if I don't have fish sauce?
Use tamari or soy sauce at same ratio. Flavor shifts toward soy umami rather than fermented fish depth, but soup remains balanced. Increase lemon juice slightly.
How long can I keep leftovers?
Store broth and solids separately. Consume within 2 days; fish degrades quickly. Freeze broth alone (3 months) and cook fresh fish when reheating.