- Cut the salmon into slices or small dices
- Heat the stock 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 and add to the stock. Fry the bok choy and shredded red cabbage i a little sesame oil until they get softer. Boil the eggs. Finely chop the chilli.
- Divide the stock and noodles in four deep bowls. Add the cabbage, chilli, sliced eggs and slices of salmon. Sprinkle with finely chopped chives and sesame seeds and serve.