I have not made this great tasty soup for a long time. But two large jars of great chicken stock are sitting in my fridge. They go as the base of soup very good.
To make it in a pho stock I had to add several ingredients and I bought sone salmon fillet on the way home. Important are the spices. Fresh ginger, lemon grass, chili and garlic and dried spices like star anise and cinnamon stick.
A half package of dash stock and soy sauce gives it the final umami taste.
150 g salmon
Mungo bean sprouts
2 cloves of garlic
1 knob ginger
1 red chili
1 stalk lemongrass
1 star anise
1 cinnamon stick
Dashi and soy sauce
Heat the stock with the spices.
Use boiling water for the vermicelli and let them sit in a bowl for 3 min. Drain.
In a big of oil sear the salmon.
Pack the solid ingredients in a bowl and pour the hit broth through a sieve on top.