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Separately, season some sliced salmon (soy, sesame oil, Chinese wine and lots of pepper) and lightly seal it in a pan and set aside. Once the broth is at a boil, add it in the salmon pieces and let it simmer for at least 20 mins.
Add some cream (milk is the traditional ingredient here but I prefer cream for the flavor) and bring it to a boil again. Add in some freshly cooked linguine to let it absorb the flavors of the broth. Just before serving, add another few dashes of whiskey to give it that sweet aroma and garnish it with some chopped coriander. It should give a similar yet somewhat unique twist from the traditional XO bee hoon taste.