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Vietnamese · Soup

Vietnamese Salmon Ramen

Weeknight-friendly Salmon Ramen with the lemongrass and chilli we come back to again and again. Big flavour, short shopping list.

4.7 from 1,663 cooks
Prep20 min
Cook90 min
Serves4
LevelMedium
Free to cook
Vietnamese Salmon Ramen
Method

How to cook it

Prep everything first: chop the aromatics, measure the lemongrass and chilli elements, and pat the salmon dry so it colours well.

Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.

Turn up the heat and add the salmon. Cook low with a little smoke until burnished and infused, resting before slicing.

Stir in the hoisin and the rest of the lemongrass and chilli flavours, letting them cook out for a minute until fragrant.

Add the broccoli along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.

Taste and adjust the seasoning with salt, pepper and a little acid. It should taste bright, savoury and balanced.

Finish with the chopped coriander and serve while hot.

Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.

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