Ingredients
- SALMON PHO BROTH:
- 2 Tablespoons 2 Tablespoons vegetable oil
- 1 1 small Alaska Grown yellow onion, peeled and halved
- 3 3 garlic cloves , smashed
- 5 5 quarter-sized slices fresh ginger
- 1 1 wild Alaska Salmon head, gills removed, and rinsed in cold water
- 1 1 cinnamon stick
- 2 2 star anise
- 6 6 to 8 quarts water or vegetable stock
- 1/2 teaspoon 1/2 teaspoon ground cinnamon
- 1/2 teaspoon 1/2 teaspoon ground star anise
- 3 Tablespoons 3 Tablespoons hoisin sauce
- 1 Tablespoon 1 Tablespoon sriracha (optional)
- NOODLES AND VEGETABLES:
- 1 package 1 package (8 ounces) rice vermicelli
- 1/2 1/2 Alaska Grown onion, julienned (about 1 cup)
- 1 1 Alaska Grown carrot, julienned (about 1 cup)
- 1/2 1/2 Alaska Grown zucchini, julienned (about 1 cup)
- 1/2 1/2 Alaska Grown snow apple (turnip) or daikon radish, julienned
- 1 cup 1 cup Alaska Grown leafy greens, such as kale or chard cut into 1/4-inch ribbons
- Fresh bean sprouts, basil leaves, torn cilantro, for garnish, as desired
- PAN-SEARED SALMON FILLETS (optional):
- 4 4 Alaska salmon portions (3 oz. each), skinless and pin bones removed
- Ground cinnamon, ground star anise and salt, to taste
Servings:
Units:
Instructions
- PHO:
- Heat oil in a large pot over medium-high heat. Add onion, garlic and ginger; cook, stirring constantly, 2 to 3 minutes. Chop salmon head in
- half and add to pot along with cinnamon stick, star anise and water. Let simmer 2 hours, adding more water, as needed (so head is submerged
- while cooking). Strain broth through a fine-mesh sieve, reserving head and discarding the rest. Stir in ground cinnamon and ground star
- anise, hoisin and sriracha, if desired. Return to a boil, then reduce heat and simmer 15 minutes. Set aside.
- NOODLES/VEGETABLES:
- Place rice noodles in a large bowl. Boil enough water to cover noodles; pour over noodles. Cover with plastic until noodles are soft and
- tender.
- SALMON:
- If topping pho with additional salmon pieces, dry salmon with paper towel to remove excess moisture. Season with cinnamon, ground star
- anise and salt. In a saut pan over medium-high heat, add 1 tablespoon oil and place fish in pan. Cook approximately 2 minutes, flip and
- cook another 1 or 2 minutes until desired temperature; set aside.
- To serve, drain noodles and divide evenly among 4 large bowls. Top with vegetable strips, herbs and pieces of cooked salmoneither the
- individual portions or meat from the head or smoked salmon. Pour broth over all; garnish with sprouts, basil leaves and cilantro.
- This pho is based on an indigenous Alaskan fish head soup. Traditionally the heads were cooked down long enough to leach calcium,
- supplementing an otherwise dairy free culture. If you dont have a fish head handy, try using frames or even fillet scraps.
Recipe Notes
Recipe by Chef Rob Kinneen, Fork Catering, Anchorage, AK
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