Warm up the bouillon and add sriracha sauce, soy sauce and the juice from three lime. Blend well.
Let the rice noodles heat in the stock for a few minutes until they are soft. Shred the leek into thin pieces. Fry the pac choy and shredded red cabbage i an little sesame oil till it gets softer. Boil the eggs. Finely chop the chili.
Divide the stock and noodles in four deep bowls. Add the cabbage, chili, sliced eggs and slices of salmon. Sprinkle the finely chopped chives and sesame seeds and serve.