Wild Alaskan Salmon Pho

This Asian broth is wonderful. Shrimp would be a good substitute if you don't like Salmon.

For the broth, saute:
1 cup sliced onion
1 tbs minced fresh ginger
1 tbs minced garlic
1 tbs vegetable oil

Add:
3 cups water
4 cups chicken broth
2 tbs fish sauce
1 tbs sugar
1 tbs soy sauce
4 cloves
1 bunch fresh cilantro stems
shiitake mushroom stems

For the soup, season:
1 Alaskan salmon fillet, skinned, very thinly sliced (6 oz)
1 tsp sugar
1/2 tsp ground coriander
salt and black pepper
1 cup sliced shiitake mushroom caps
1/2 cup shredded carrots
1/4 cup chopped scallions
1/4 cup very thinly sliced onion
1 tbs chopped fresh cilantro leaves
1 cup cooked medium rice-stick noodles

Serve with:
bean sprouts
chopped scallions
torn fresh mint leaves
torn fresh basil leaves
torn fresh cilantro leaves
sliced hot chiles such as serranos or jalapenos
lime wedges

Total cooking time: about 45 minutes

For the broth, saute 1 cup onion, ginger and garlic in oil over medium-high heat in a large saucepan.
Add water, broth, fish sauce, 1 tbs sugar, soy sauce, cloves, cilantro stems, and mushroom stems; bring to a boil. Reduce heat to a medium-low, and simmer broth 20 minutes.
Strain broth through a sieve into a large bowl; discard solids. Return broth to saucepan and bring to a boil over medium-high heat.
For the soup, season salmon slices with 1 tsp sugar, coriander, salt, and pepper; set aside.
Add mushroom caps, carrots, 1/4 cup scallions, 1/4 cup onion, and 1 tbs cilantro leaves to boiling broth.
Divide raw salmon and noodles evenly between two large soup bowls. Pour broth over both servings. The hot broth will perfectly cook the fish.
Serve soup with bean sprouts, scallions, mint, basil, cilantro, chiles, and lime wedges.
The first step of the broth before I strained and removed the solids. I used baker's string to tie the cilantro stems together.


It's supposed to serve just two, but they are HUGE portions. The remaining was great the next day.

This recipe was adapted from the Cuisine at Home August, 2011 issue.