Vietnamese Catfish, Shrimp and Cellophane Noodle Soup

by Karin Calloway Almost every culture finds a way to turn fish and seafood into a delicious soup, and the Vietnamese are no different. This Vietnamese Catfish, Shrimp and Cellophane Noodle Soup combines U.S. farm-raised catfish and shrimp in a very flavorful broth. The soup is actually quite quick and easy to prepare. Serve it as part of a Vietnamese Soup and Sandwich supper (see other recipes on this site), or as the centerpiece to a quick weeknight family meal. 1 pound U.S. farm-raised catfish fillets, cut into 2-inch pieces 1/2 pound peeled and deveined medium shrimp 1 tablespoon grated fresh ginger   1 teaspoon salt   2 teaspoons black pepper   2 tablespoons coconut or other vegetable oil   2 tablespoons sesame oil   1 tablespoon minced garlic, about 3 large cloves cloves  1 large yellow onion, peeled, cut in half and thinly sliced   1 teaspoon ground turmeric 12 basil leaves, cut into thin slivers 1 tablespoon dried shrimp paste or anchovy paste   8 cups reduced-sodium chicken broth, vegetable broth or fish stock Juice of 2 lemons  4 tablespoons fish sauce (nuoc mam)   1 6-ounce package cellophane noodles, soaked in warm water for 15 minutes and drained 6 green onions, sliced, for garnish Mint, sweet basil and cilantro leaves, for garnish  Combine fish, shrimp ginger, salt and pepper in a medium bowl. Set aside. Heat oils in a Dutch oven over medium-high heat. Add garlic and onions and sauté until light brown, about 7 minutes. Add turmeric, shrimp or anchovy paste, broth, lemon juice and fish sauce and bring to a boil. Add fish and shrimp mixture and cook for 4 minutes. Add noodles and serve in individual bowls. Garnish each serving with some of the green onions and fresh herbs. Makes 6-8 servings.

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