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salmon pho recipe

Easy Salmon Pho

Course: Soup/ Main course
Cuisine: Vietnamese
Keyword: dairy-free, gluten-free, homemade, pak choi, salmon, shiitake mushroom, winter
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4
This Easy Salmon Pho is a simple version of the traditional Vietnamese noodle soup. Nourishing, loaded with flavour, gluten-free and dairy-free!
Print Recipe


  • 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


  • 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.


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.