Salmon pho kelp noodles
Ingredients
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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
Method
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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.