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Bristol Bay Sockeye Salmon Pho Soup

Ingredients

  • Broth: Part I
  • Vegetable oil – 1 tablespoon
  • Yellow onion – 1/2
  • Garlic cloves – 3, smashed
  • Fresh ginger – 5 slices
  • 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

  1. Broth:
  2. Sweat the onion, garlic, ginger in a pot over medium high heat.
  3. Add the salmon head (for best results, chop it in half, down the middle and add flesh side down).
  4. Add the liquid, bring to a boil and drop to a simmer for about 2 hours. Add more water if needed.
  5. To finish broth:
  6. Strain, reserve the heads.
  7. Add the spices and condiments to the broth, bring back to a simmer for 15 minutes, (should finish with 24 oz of broth).
  8. Reserve broth.
  9. Noodles & Vegetables:
  10. In a tea kettle warm water. Pour the water over a bowl of the rice noodles, and cover. The noodles will cook, and cool.
  11. The vegetables should be cut thin enough so that they cook when the hot broth is poured over them.
  12. Salmon (optional):
  13. Tamp salmon with a dry paper towel to remove excess moisture.
  14. Season with cinnamon, star anise(ground and kosher salt.
  15. 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.
  16. To assemble:
  17. In four bowls, divide the noodles.
  18. Top with the vegetables, herbs, and pieces of cooked(pan seared or from the fish head) or smoked salmon.
  19. Pour the broth over, about 6 oz per bowl.
  20. Finish with the garnish of lime wedge, bean sprouts.
  21. Enjoy.

Nutrition

Find it online: https://www.emmafrisch.com/2014/09/rob-kinneans-fresh-49-bristol-bay-sockeye-salmon-pho-soup.html