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

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.)

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.

Top with cilantro and the crispy garlic.

Serve with lime wedges, if desired.