Salmon head – 1, gills removed and rinsed in cold water
Cinnamon stick – 1
Star anise – 1
Water or vegetable stock – 1 quart
Broth: Part II
Ground cinnamon – 1/2 teaspoon
Ground star anise – 1/2 teaspoon
Hoisin sauce – 3 tablespoons
Sriracha (optional) – 1 tablespoon
Noodles & Vegetables
Rice vermicelli – 1 (8 ounce) container, bloomed in warm water
Yellow onion – 1/2, julienned
Carrot – 1, julienned
Zucchini – 1/2, julienned
Kale or chard – 1 cup, cut into 1/4 inch ribbons
Garnish
Fresh bean sprouts – 4 ounces
Fresh basil – 1 tablespoon, torn
Fresh cilantro – 1/4 cup, torn
Lime – 1, cut into eights
Roasted or smoked salmon (optional) – 3-ounce portion on top
Instructions
Broth:
Sweat the onion, garlic, ginger in a pot over medium high heat.
Add the salmon head (for best results, chop it in half, down the middle and add flesh side down).
Add the liquid, bring to a boil and drop to a simmer for about 2 hours. Add more water if needed.
To finish broth:
Strain, reserve the heads.
Add the spices and condiments to the broth, bring back to a simmer for 15 minutes, (should finish with 24 oz of broth).
Reserve broth.
Noodles & Vegetables:
In a tea kettle warm water. Pour the water over a bowl of the rice noodles, and cover. The noodles will cook, and cool.
The vegetables should be cut thin enough so that they cook when the hot broth is poured over them.
Salmon (optional):
Tamp salmon with a dry paper towel to remove excess moisture.
Season with cinnamon, star anise(ground and kosher salt.
In a saute pan over medium high heat add oil (1 tablespoon) and place flesh side down. Cook for approximately 1 minute, flip and finish to desired temperature.
To assemble:
In four bowls, divide the noodles.
Top with the vegetables, herbs, and pieces of cooked(pan seared or from the fish head) or smoked salmon.
Pour the broth over, about 6 oz per bowl.
Finish with the garnish of lime wedge, bean sprouts.