Salmon Pho
Salmon Pho



  • 1.5 litres veg stock
  • 15g thinly sliced ginger
  • 2 red chillies
  • 1 bunch of spring onions, chopped
  • 2 tbsp soy sauce
  • 200g pak choi, cut into quarters
  • 300g rice noodles
  • 300g cooked salmon fillet
  • 1 tbsp each mint and basil leaves
  • Heat the stock in a saucepan and add the ginger, 1 halved red chilli, the soy sauce and spring onions. Simmer for 15 mins to infuse. Remove the ginger and chilli from the broth and discard, then add the pak choi and cook for 3 mins.
  • Cook the noodles according to packet instructions. Divide between 2 serving bowls, then ladle over the pak choi and broth. Add the cooked salmon and garnish with the herbs and remaining sliced chilli to serve.
30 mins
2 serving

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