Main Dishesbonappetit4.5
Spiced Salmon Noodle Soup
Pho's warming spices and fresh herbs inspire this version of salmon-head soup, traditionally enjoyed as both food and medicine in the Native Alaskan diet.
👥 4 Servings👤 Emma Teal Laukitis📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●bowl
- ●pan
- ●skillet
📝 Preparation Steps
1
Stock
2
Heat 2 Tbsp. extra-virgin olive oil in a large pot over medium-high. Cook ½ medium head of Napa cabbage, coarsely chopped, 1 medium onion, halved, 1 medium apple, peeled, cored, cut into ½" pieces, 1 large carrot, peeled, coarsely chopped, 1 celery stalk, coarsely chopped, one 1" piece ginger, peeled, thinly sliced, and 3 garlic cloves, smashed, stirring often, until cabbage is beginning to soften, about ⏱️ 3 minutes. Add 1 salmon head, preferably wild, gills removed, rinsed, halved (if using), 2 lb. salmon scraps, such as backbone and/or fillet scraps, rinsed, one 3"-long cinnamon stick, 3 whole star anise, 1 tsp. coriander seeds, and 1 tsp. fennel seeds. Pour in one 8-oz. bottle clam juice, then add enough water to cover. Bring to a simmer and cook, skimming foam from surface and adding more water if needed to keep everything submerged, until stock is darkened in color, reduced by one third, and flavorful, 2½–⏱️ 3 hours. Strain through a fine-mesh sieve into another large pot. Stir in juice of 2 limes, ¼ cup hoisin sauce, ¼ cup soy sauce, 1 Tbsp. sriracha or chili-garlic sauce (if using), and 1 Tbsp. toasted sesame oil. Bring to a simmer and cook until flavors have melded, 12–⏱️ 15 minutes. Do Ahead: Stock can be made 1 week ahead. Let cool; cover and chill, or freeze up to 3 months.
. extra-virgin olive oil1 Tbspmedium onion, halved1½ medium onion, thinly slicedmedium apple, peeled, cored, cut into ½" pieces1large carrot, peeled, coarsely chopped1medium carrot, peeled, cut into matchsticks1celery stalk, coarsely chopped11" piece ginger, peeled, thinly sliced1. salmon scraps, such as backbone and/or fillet scraps, rinsed2 lb3"-long cinnamon stick1whole star anise3. coriander seeds1 tsp. fennel seeds1 tsp8-oz. bottle clam juice1Juice of 2 limes. sriracha or chili-garlic sauce (optional)1 Tbsp. toasted sesame oil1 Tbsp
3
Salmon and Assembly
4
While the stock is simmering, place 8 oz. wide rice noodles or rice vermicelli in a large bowl and pour boiling water over to cover. Let sit, stirring occasionally, until tender, 7–⏱️ 10 minutes. Drain and rinse under cold water.
. wide rice noodles or rice vermicelli8 oz
5
Pat four 3-oz. skin-on salmon fillets, preferably wild, dry; sprinkle with ½ tsp. ground cinnamon and season with kosher salt. Heat 1 Tbsp. extra-virgin olive oil in a large nonstick skillet over medium-high. Place fish, flesh side down, in pan and cook until lightly browned underneath, about ⏱️ 2 minutes. Turn fillets over and cook until flesh is mostly opaque but still slightly translucent in the center and flakes easily with a fork, 5–⏱️ 7 minutes. Transfer to a plate.
3-oz. skin-on salmon fillets, preferably wild4Kosher salt. extra-virgin olive oil1 Tbsp
6
Divide stock, noodles, and salmon fillets among deep bowls. Top with ½ medium onion, thinly sliced, 1 medium carrot, peeled, cut into matchsticks, and 1 cup thinly sliced leafy greens (such as bok choy, Napa cabbage, or Swiss chard). Serve with bean sprouts, Thai or sweet basil leaves, cilantro leaves with tender stems, and/or sliced jalapeño for topping.
medium onion, halved1½ medium onion, thinly slicedlarge carrot, peeled, coarsely chopped1medium carrot, peeled, cut into matchsticks1thinly sliced leafy greens (such as bok choy, Napa cabbage, or Swiss chard)1 cupBean sprouts, Thai or sweet basil leaves, cilantro leaves with tender stems, and/or sliced jalapeño (for serving)
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