Ingredients

The following ingredients have 4 Servings
  • 1 l homemade vegetable stock (see notes)
  • 2 garlic cloves (crushed)
  • 4 dried shiitake mushrooms
  • 1 lemongrass (sliced)
  • 1 tablespoon raw brown sugar
  • 2 star anise
  • 4 cloves
  • 1 tablespoon black peppercorns
  • 1 cinnamon stick
  • 1 tablespoon fresh ginger (grated)
  • 60 ml tamari sauce
  • 300 g fresh shiitake mushrooms (sliced)
  • 4 pak choi (sliced lenghtwise into quarters)
  • 2 tablespoon extra-virgin olive oil
  • 4 salmon fillets (125 gr each)
  • 200 g rice noodles
  • handful of fresh mint leaves
  • handful of fresh cilantro
  • 1 red chili (finely sliced)
  • 4 radishes (finely sliced)
  • 4 spring onions (finely sliced)
  • handful of bean sprouts
  • 2 limes (cut into wedges)

Instruction

  • In a large pot, stir-fry for 30 seconds the garlic, dried shiitake mushrooms,, sliced lemongrass, star anise, cloves, black peppercorns and cinnamon stick.
  • Pour in the vegetable stock, ginger, raw brown sugar, and tamari sauce.
  • Simmer the broth for 30 minutes, then strain through a sieve, and return the broth to the pot.
  • Add the shiitake mushroom and let them cook for about 5 minutes, then add the pak choi and continue to cook for a further 5 minutes.
  • Meanwhile, place the salmon skin-side down on a hot pan drizzle with extra-virgin olive oil, cover with a lid and cook for 5 minutes, turning them on the other side halfway through cooking time.
  • Once they're ready, remove them carefully from the pan and set them aside, until ready to serve with your pho.
  • Whilst the veggies and salmon cook, place the rice noodles in a large bowl, cover with boiling water and let them sit for 3-5 minutes (check package instructions).
  • Drain the noodles in a colander, and place them under cool running to stop the cooking process.
  • Place a handful of noodles in each serving bowl. Then, pour the prepared broth together with a handful of shiitake and pak choi and top with the cooked salmon fillet.
  • Serve with fresh mint, cilantro, chilli, radishes, spring onion, bean sprouts and lime wedges on the side.