Ingredients

• 2 ounces bean thread noodles, (see Note)
• 2 tablespoon canola oil
• 3 tablespoon thinly sliced garlic
• 7 cups reduced-sodium chicken broth
• 1 15-ounce c petite diced tomatoes
• 1 tablespoon fish sauce, (see Note)
• 1 tablespoon chile-garlic sauce, (see Note)
• 2 teaspoons hot sesame oil, or to taste
• 1 1/4 pounds wild salmon fillet, skinned (see Tip) and cut into 1/2-inch cubes
• 1 cup thinly sliced scallions
• 1/2 cup loosely packed cilantro leaves
• Lime wedges, for garnish

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Cooking Directions

Step 1

Place noodles in a large bowl, cover with hot tap water and soak until softened, 20 to 25 minutes. Drain.

Step 2

Meanwhile, heat canola oil over medium heat in a Dutch oven. Add garlic and cook, stirring often, until golden brown, about 3 minutes. Transfer to a paper towel with a slotted spoon. (If the oil is too hot, the garlic will burn and become bitter so try a "tester" slice first before frying the rest.)

Step 3

Carefully pour broth into the pan (it may spatter a little); bring to a boil. Stir in tomatoes and their juice, fish sauce, chile-garlic sauce and hot sesame oil. Stir in salmon, reduce heat to a gentle simmer and cook until the salmon is nearly cooked through, about 2 minutes. Stir in the drained noodles and scallions and simmer 1 minute more.

Step 4

Top with cilantro and the crispy garlic. Serve with lime wedges, if desired.