A flavorful and aromatic fish vermicelli noodle soup featuring a simmered chicken stock broth with daikon, seasoned salmon belly, and fresh vegetables, perfect for a comforting lunch or dinner.
1. Add chicken stock, daikon, dried shrimp, salt, mushroom seasoning, and palm sugar to a pot. Bring to boil and skim impurities as necessary.
2. Lower heat to low-medium and simmer pot for about 45 minutes with the lid slightly on.
3. Marinate the salmon belly with garlic, mushroom seasoning, black pepper, paprika, turmeric powder, and fish sauce for about 30 minutes.
4. Preheat air fryer to 385°F. Air fry the marinated salmon belly for 10-12 minutes with skin side up, spray with cooking oil before air frying.
5. Sauté shallots in neutral oil until fragrant, then add paprika and stir well.
6. Add tomatoes and 0.5 tablespoon fish sauce to the sautéed mixture and stir for 2-3 minutes.
7. Add this mixture to the broth along with sweet onions. Adjust broth seasoning with additional fish sauce, sugar, and mushroom seasoning to taste.
8. In a bowl, add cooked vermicelli noodles, fried salmon belly, fried shallots, and chopped green onions and cilantro.
9. Pour the broth over the ingredients in the bowl and enjoy with shredded lettuce, herbs, and chili oil.
