This Easy Salmon Pho is a simple version of the traditional Vietnamese noodle soup. Nourishing, loaded with flavour, gluten-free and dairy-free!


Today I’m sharing one of my favourite health-ish comfort foods – Easy Salmon Pho!

Perfect to enjoy any time of the day, and any season of the year, this flavorful soup is packed with both refreshing and comfort flavours. What’s not to like?!

  **This post is sponsored by The Saucy Fish Co. All opinions are my own as usual.**

Let’s set the record straight– this is not the most authentic pho recipe because I’m far from being a Vietnamese cooking expert.

However, I’ve been eating Pho for years both at authentic restaurants and at home, and I thought it was time to share my simple homemade pho version.

ingredients for the salmon pho from the top right side: ginger, broth, the saucy fish co salmon fillets, spring onions, lime, soy sauce, fresh mint leaves, fresh cilantro, bean sprouts, red chilli, shiitake mushrooms, rice noodles, pak choi and radishes.

The broth recipe used as a base for my Salmon pho is a simplified version of this one, so I’ll leave it up to you to choose which one to follow, they’re very similar in terms of flavour.

The salmon, although is not showcased in the traditional Pho, is truly a fantastic and nutritious addition.

I use salmon fillets from the award-winning brand The Saucy Fish Co. (available on Ocado too), which creates super inspirational fish & sauces combinations, helping you create fuss-free fish dishes in no time! 

For more dinner inspiration, follow The Saucy Fish Co. on Instagram & Facebook.

How To Make Easy Salmon Pho

Ready in less than one hour, this easy Vietnamese-inspired recipe is conveniently gluten-free and dairy-free, and requires minimum cooking skills.

It’s made up of 4 main components: the broth, the salmon, the rice noodles and the toppings.

BROTH

pho bro in a large pot, chopped shiitake mushrooms and pak choi on a wood board next to the pot

I start with a base of vegetable broth (carrot, celery stick, bay leaf half, onion in 1.2 lt of water, simmer for 20 minutes), but if you have chicken broth or fish stock at hand, you can totally use it instead of vegetable stock.

Next, remove the veggies from the stock, and set the broth aside.

In a large pot, stir-fry for 30 seconds the garlic, dried shiitake, sliced lemongrass, star anise, cloves, black peppercorns and cinnamon stick.

Pour in the vegetable stock, ginger, raw brown sugar, and a glug of tamari sauce.

You can replace tamari sauce (which is gluten-free) with regular soy sauce if you like, and for a more authentic taste, add in a tiny bit of fish sauce (nuoc mam in Vietnamese).

Simmer the broth for 30 minutes, then strain through a sieve, and return to the pot.

At this point, you can add the shiitake mushroom and let them cook for about 5 minutes, then add the pak choi and continue to cook for a further 5 minutes.

SALMON

Now, it’s time to cook your salmon! Salmon fillets are super quick to cook in a pan, and they’re ready in 5 minutes.

For the fish, I used The Saucy Fish Co.’s salmon fillets paired with a Chilli, Lime and Ginger Dressing.

Each pack comes with an evenly portioned pair of fresh fish fillets, along with a sauce that is ready to use cold or hot.

It’s made only from sustainable, ethically sourced salmon from Norway and Scotland, and there are no nasty ingredients or additives. Such a great option for whenever you fancy a quick salmon meal!

salmon pho served in two large bowls, toppings in small pot next to the bowls, package of the saucy fish co salmon fillets on the top right side of the image.

Place the salmon skin-side down on a hot pan drizzle with a little olive oil, cover with a lid and cook for 5 minutes.

Half-way through cooking time, brush the fillets with the chilli, lime and ginger dressing.

Once they’re ready, remove them carefully from the pan and set them aside, until ready to serve with your pho.

RICE NOODLES

Whilst the veggies and salmon cook, place the rice noodles in a large bowl, cover with boiling water and let them sit for 3-5 minutes (check package instructions).

Drain the noodles in a colander, and place them under cool running to stop the cooking process. 

Now, all the main pho ingredients are ready!

pho broth with shiitake and pak choi in a large pot, next to a plate with rice noodles, next to a plate with grilled salmon, next to a plate with pho toppings such as mint leaves, lime wedges, bean sprouts, sliced red chilli, sliced spring onion and red chilli

Place a handful of noodles in each serving bowl. Then, pour the prepared broth together with a handful of shiitake mushrooms and pak choi, top with the cooked salmon fillet and your favourite toppings.

PHO TOPPINGS

You can use all of the below pho garnishes, or just a few of them:

  • Fresh mint
  • Fresh cilantro
  • Sliced red chilli
  • Sliced radish
  • Spring onion
  • Mung bean sprouts (bean sprouts)
  • Lime wedges

Also, feel free to use whatever other toppings you like:

  • roasted peanuts
  • snow peas
  • spiralized carrots
  • blanched edamame

These are just a few other great options! 

I love serving some extra toppings on a large serving board or round dish, and let everyone top their pho to their own taste preferences.

salmon pho served in two large bowls, toppings in small pot next to the bowls

This Easy Salmon Pho makes a great dinner party meal, and it’s just as perfect for an easy weeknight meal.

And if you’re planning a Vietnamese-themed dinner party, give these salmon summer rolls a try too, they’ll go amazingly well with this easy pho!

DID YOU MAKE THIS RECIPE?

Please let me know how you liked it! Leave a comment below and share a picture on Instagram with the hashtag #thepetitecook! Looking at your pictures always makes me smile *and super hungry*!

salmon pho recipe
Print Recipe
5 from 1 vote

Easy Salmon Pho

This Easy Salmon Pho is a simple version of the traditional Vietnamese noodle soup. Nourishing, loaded with flavour, gluten-free and dairy-free!
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Soup/ Main course
Cuisine: Vietnamese
Keyword: dairy-free, gluten-free, homemade, pak choi, salmon, shiitake mushroom, winter
Servings: 4

Ingredients

  • 1 lt homemade vegetable stock see notes
  • 2 garlic cloves crushed
  • 4 dried shiitake mushrooms
  • 1 lemongrass sliced
  • 1 tbsp raw brown sugar
  • 2 star anise
  • 4 cloves
  • 1 tbsp black peppercorns
  • 1 cinnamon stick
  • 1 tbsp fresh ginger grated
  • 60 ml tamari sauce
  • 300 gr fresh shiitake mushrooms sliced
  • 4 pak choi sliced lenghtwise into quarters
  • 2 tbsp extra-virgin olive oil
  • 4 salmon fillets 125 gr each, I use The Saucy Fish Co. Salmon fillets with Chilli, Lemon and Ginger Dressing
  • 200 gr rice noodles

Pho Toppings:

  • handful of fresh mint leaves
  • handful of fresh cilantro
  • 1 red chili finely sliced
  • 4 radishes finely sliced
  • 4 spring onions finely sliced
  • handful of bean sprouts
  • 2 limes cut into wedges

Instructions

  • In a large pot, stir-fry for 30 seconds the garlic, dried shiitake mushrooms,, sliced lemongrass, star anise, cloves, black peppercorns and cinnamon stick.
  • Pour in the vegetable stock, ginger, raw brown sugar, and tamari sauce.
  • Simmer the broth for 30 minutes, then strain through a sieve, and return the broth to the pot.
  • Add the shiitake mushroom and let them cook for about 5 minutes, then add the pak choi and continue to cook for a further 5 minutes.
  • Meanwhile, place the salmon skin-side down on a hot pan drizzle with extra-virgin olive oil, cover with a lid and cook for 5 minutes.
  • Half-way through cooking time, brush the fillets with the chilli, lime and ginger dressing.
  • Once they're ready, remove them carefully from the pan and set them aside, until ready to serve with your pho.
  • Whilst the veggies and salmon cook, place the rice noodles in a large bowl, cover with boiling water and let them sit for 3-5 minutes (check package instructions).
  • Drain the noodles in a colander, and place them under cool running to stop the cooking process.
  • Place a handful of noodles in each serving bowl. Then, pour the prepared broth together with a handful of shiitake and pak choi and top with the cooked salmon fillet.
  • Serve with fresh mint, cilantro, chilli, radishes, spring onion, bean sprouts and lime wedges on the side.

Notes

For the homemade vegetable stock: place 1 peeled carrot, half onion, 1 bay leave, and 1 celery stick into a pot, and cover with 1.2 lt of cold water. bring to a boil, then reduce the heat and simmer for 15-20 minutes. Discard the veggies and use the stock for the recipe.
Did you try this recipe? Tag @thepetitecook or use the hashtag #thepetitecook - Looking at your pictures makes my day!

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