Salmon Pho

I came up with this recipe after researching Pho (pronounced Fuh) and becoming inspired about interesting ways to cook meat.  Pho is a Vietnamese soup often eaten for breakfast.  The secret to making it taste good is using a high quality stock.  The meat is usually thinly sliced and cooked by ladelling hot stock over it. This intrigued me.  Pho is traditionally made with beef, but I wanted to do my own version using my home made vegetable stock and marinated salmon because I'm trying to eat more fish.  The result was a lot of fun to make and tasted beautiful.  The broth is a very different flavour to beef Pho, so I'm stretching things a little by using its name.  This meal is my twist on the cooking concept underlying Pho.  It is a fun meal to make for guests - serve it at the table and carry the pan of broth and a ladle with you.  You can then ladle the broth over the salmon in front of them so that they can watch the cooking process finish itself.  It is a bunch of fun.  Cooking this for the first time gave me lots of ideas - in fact my Sesame Soy Salmon and Soba recipe that I posted a month or so ago is a spin on this recipe - using similar flavours in a different way.  I know you will enjoy this as much as I did.

Healthy Corn Pancakes with Salmon and Avocado - Weekend Breakfast of Omanomanom

When done right, breakfast is probably my favourite meal. We expect a nice cooked meal at night time.   Breakfasts generally leave us less time for cooking.  I have the luxury of not having had kids yet, which means that I have more time for cooking.  Weekdays don't leave you a lot of time.  Often weekends get packed full with activities, leaving less time as well.  So when you get the chance to make something nice for breakfast, I think it tastes all the better for it.  It becomes special.  It becomes decadent. And Saturday/Sunday morning is instantly taken to another level.

This weekend breakfast recipe was inspired by a recipe in the CSIRO  recipe book number 2 (I can't help but give it my bunny spin, though).  Given how good it tastes, it is surprisingly simple.  I would pay good money for this in a cafe.   I've made it a couple of times and it is the kind of versatile recipe that you can make different ways until the cows come home, so it should stay fresh.

Enjoy.