Salmon pho kelp noodles

Prep 0 h : 0 m
Cook 0 h : 30 m


  • 3 litres fish stock

    2 star anise

    2 tsp finely grated ginger

    1 cinnamon stick

    2 coriander roots, bruised

    120g bean sprouts

    4 tbsp each, fresh coriander,

    mint and basil

    2 spring onions, sliced

    4 tbsp fish sauce

    454g kelp noodles, cooked according to package instructions

    750g sashimi grade salmon, skinless, boned, cut into 5mm slices

    1 lemon, cut into wedges


  • Place stock, star anise, ginger, cinnamon and coriander roots in a large saucepan; bring to the boil. Reduce heat to low; simmer for 10 mins.

    Combine sprouts, herbs, green onion and chilli in a medium bowl. Strain broth through a fine sieve into another large saucepan. Bring to the boil over high heat; stir in fish sauce.

    Divide noodles and salmon among soup bowls; ladle hot broth into bowls and top with sprout mixture. Serve with lemon wedges.