1 salmon filleted and sliced into 1-inch by 2-inch/3 cm by 5 cm pieces (bones and head reserved for stock)
15 dried shiitake mushrooms, soaked in water for 30 minutes
4 lemongrass stems, bruised
1 1/2-inch/4 cm knob fresh ginger, peeled and sliced
2 black cardamom
2 star anise
2 coriander roots
3 quarts/3 liters water
1/2 pineapple, sliced
2 tomatoes, diced
2 long red chiles, sliced
1 tablespoon sate sauce (see Cook's Note)
Juice of 2 limes
6 tablespoons fish sauce
1 tablespoon salt
4 tomatoes, cut into wedges
17 1/2 ounces/500 g silken tofu, sliced into cubes
2 pounds, 4 ounces/1 kg soft rice noodles
1 Chinese white cabbage, sliced
1 bunch watercress
1 bunch water spinach
1 bunch mustard greens
Sate sauce can be found at specialty Asian markets.
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