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As featured on Luke Nguyen's Vietnam, try whipping up this delicious salmon dish. It's full of delicious flavour and wonderful juices!


  • 3L water

  • 4 lemongrass stems, bruised

  • 4 cm knob ginger, sliced

  • 2 long red chillies, sliced

  • 1 tbs salt

  • 15 dried shitake mushrooms, soaked in water for 30 minutes

  • 2 tomatoes, diced

  • 4 tomatoes cut into wedges

  • 2 black cardamom

  • 2 star anise

  • 2 coriander roots

  • 6 tbs fish sauce

  • 2 limes, juiced

  • 1 tbs sate sauce (available from Asian grocer)

  • ½ pineapple, sliced

  • 1 salmon filleted and slice into 3 x 5cm pieces (bones & head reserved for stock)

  • 500 g silken tofu, sliced into cubes

  • 1 kg soft rice noodles

  • 1 Chinese white cabbage, sliced

  • 1 bunch watercress

  • 1 bunch water spinach

  • 1 bunch mustard greens


  • 1.

    In a stock pot, add lemongrass, ginger, mushrooms, black cardamom, star anise, coriander roots and reserved salmon bones and head. Cover with 3 litres of water and bring to the boil.

  • 2.

    Skim all impurities until clear. Reduce the heat to a low simmer and cook for an hour.

  • 3.

    Now add diced tomatoes. Chilli, sate sauce, pineapple, lime juice and season with salt and fish sauce and cook for a further 5 minutes on low.

  • 4.

    Distribute all raw ingredients on separate platters and place it around the portable gas cooker in the middle of the dining table. Place the stock pot on top of the cooker and turn to medium heat.

  • 5.

    Now everyone at the table chooses their own ingredients and cooks it to their liking.

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