This is a whole new level of awesome. Inspired by the brilliant recipe by @danger (go check out his profile!), we've made the most flamin' amazing salmon pho, and it tastes as good as it looks.
Slice the garlic, ginger and chilli roughly, then bash up the lemongrass. Chuck it all into a pan with the dry spices and pour over the chicken stock.
Bring up to a boil, then simmer for 30 minutes. Strain the infused stock and keep hot until required.
Place the salmon onto a sheet of foil on a baking tray. Zest over the lime, then drizzle the fillets with sesame oil.
Char the outside of the salmon with a blow torch (you can do this under a VERY hot grill) leaving the middle still raw. Bake for 5 minutes in an oven if you’d prefer well done salmon.
Pour boiling water over the noodles and leave to soak for 5 minutes, then drain and refresh in ice-cold water.
Arrange the noodles in large bowls with the spring onions, bean sprouts, kale (you can steam the kale if you prefer it cooked) and herbs. Slice the salmon and arrange over the top before pouring over the hot stock. Serves 2