This is my take of a Salmon Pho I first ate in a San Francisco Noodle shop. Perhaps it’s not 100% authentic, it is still an easy to prepare, delicious, healthy soup.
1stalk lemongrasstough outside leaves removed, tender inside thinly sliced on the bias (this will extract the most flavor, so hold the lemongrass and slice it at an angle - thinly)
12-inch piece fresh ginger root, thinly sliced (you do not need to peel it, but can if you want)
3green onionsscallion cut into 1-inch lengths (you will need more green onion for garnish)
3sliceslime or 3 kaffir lime leavessliced
1jalapeñothinly sliced (if you like a little heat in your broth like I do, leave the seeds in)
½of a cinnamon stick
2 - 3star anise
8 - 10cilantro stems
For the Bowl
2about 4 ounce salmon filets, preferably 1 inch thick, wild-caught, with or without skin
1teaspoonThai Spice Blendor ½ teaspoon Chinese Five Spice mixed with ½ teaspoon toasted sesame seeds and a dash of red pepper flakes
Salt to taste
1small bag baby spinach leaves
About 2 ounces for each bowl cooked noodlesrice noodles are traditional, but you could also use udon, buckwheat or linguini
And for the Rest
Fresh bean sprouts
Thinly sliced jalapeño
Thinly sliced green onion tops
Cilantro leaves
Fresh basilpreferably Thai
Fresh lime wedges
Instructions
Prepare the BrothPlace all the broth ingredients into a saucepan, bring to a simmer, reduce heat and simmer slowly for ½ hour. Turn off the heat and allow to steep for ½ hour to 1 hour. Remove the aromatics.
Prepare the "Bowl"Heat the broiler to high heat. Season the tops of salmon fillets with the spice mix and a bit of salt. Place, skin side down, on a baking sheet lined with foil, and place under the broiler. Broil, without turning, until the top of the fish is just beginning to brown, but the flesh is still not cooked through.
Bring a large pot of water to a boil and cook the noodles of your choice until just al dente (about 1 - 2 minutes under the cooking time they tell you to cook it. Drain and place the noodles into deep bowls that have been warmed.
Take a few handfuls of spinach and put that on top of the noodles. Top with your pieces of fish (if you cooked it with the skin on, that should have stuck to your foil and be off now, if not, remove the skin before you put it in the bowl). Heat the broth up to a simmer, then ladle into the bowls. Serve with accompaniments.