SALMON PHO WITH KELP NOODLES

PREP + COOK TIME 30 MINUTES SERVES 4

3 litres (12 cups) fish stock

2 whole star anise

2 teaspoons finely grated fresh ginger 1 cinnamon stick

2 coriander roots, bruised

454g kelp noodles

1½ cups (120g) bean sprouts

¼ cup loosely packed fresh

coriander leaves

¼ cup loosely packed fresh mint leaves ¼ cup loosely packed fresh thai

basil leaves

2 green onions, sliced thinly on

the diagonal

2 fresh long red chillies, sliced thinly

on the diagonal

¼ cup (60ml) fish sauce

750g skinless sashimi-grade salmon,

boned, cut into 5mm slices 1 medium lemon (140g),

cut into 6 wedges

1 Place stock, star anise, ginger, cinnamon and coriander roots in a large saucepan; bring to the boil. Reduce heat to low; simmer for 10 minutes.

2 Meanwhile, cook noodles in another large saucepan of boiling water for 10 minutes or until softened slightly; drain well.

3 Combine sprouts, herbs, green onion and chilli in a medium bowl.

4 Strain broth though a fine sieve into another large saucepan. Bring to the boil over high heat; stir in fish sauce.

5 Divide noodles and salmon among soup bowls; ladle hot broth into bowls and top with sprout mixture. Serve with lemon wedges.