Ingredients
Method
1.In a saucepan, bring the stock to a rolling boil. Remove from heat and add the dry vermicelli, patting them down so the liquid covers them. Cover and leave for 2-5 minutes until the noodles have softened.
2.Set out two serving bowls (deep soup bowls are perfect) and use tongs to pull the by now-softened noodles out of the hot stock, and divide between your serving bowls. Add ½ cup boiling water to the still warm stock, then add the salmon slices. Cover and leave for 3-4 minutes until the heat has poached the salmon.
3.Add ginger, coriander and a few drops of sesame oil to each bowl of noodles. Stir.
4.Using a slotted spoon, remove the salmon from the stock and add it to each bowl of noodles. Season the broth with salt to taste and pour over the noodles and salmon.
5.Garnish with extra coriander and lemon wedges to serve.
