- 1–2 litres/1¾–3½ pints fish or light chicken stock
- 1 small knob fresh root ginger, sliced
- 2 garlic cloves, sliced
- splash Thai fish sauce
- few lime leaves
- 1 whole star anise
- 2 red chillies
- 100g/3½oz vermicelli noodles
- 4 fillets skinless salmon, thinly sliced
- small handful fresh coriander
- small handful fresh mint
- 2 pineapple rings, diced
- ¼ Chinese cabbage, shredded
- 4 spring onions, sliced
- Simmer the stock in a large saucepan with the ginger, garlic, Thai fish sauce, lime leaves, star anise and chilli for 20 minutes.
- Blanch the vermicelli noodles in a large saucepan of boiling water for a few minutes until tender. Drain.
- Fill a large serving bowl with the noodles, slices of salmon, herbs, pineapple, cabbage and spring onions. Ladle over the stock and serve.