Chicken Pho with Spinach

Prep time: 15 min
Total time: 30min
Serves: 4
4 cups
reduced sodium beef broth
1 L
2 tsp
fish sauce
10 mL
one 2-in.
piece fresh ginger, thinly sliced
5-cm
1/2
star anise
1
cinnamon stick, about 3-in. (8-cm) long
6 oz.
broad flat rice noodles (approx. 1/2-in./1-cm wide)
175 g
1 1/3 cups
shredded rotisserie chicken
325 mL
4 cups
loosely packed Compliments Organic Baby Spinach
1 L
2 cups
bean sprouts
500 mL
1/4 cup
finely chopped fresh cilantro
60 mL
1
Thai red chili, seeded and thinly sliced (optional)
Per serving (1/4 of the recipe):
calories
310
fat
6 g
saturated fat
1 g
carbs
42 g
protein
22 g
cholestrol
50 mg
fibre
2 g
sodium
1110 mg

Directions

  1. Combine broth, 1 cup (250 mL) water, fish sauce, ginger, star anise and cinnamon stick in saucepan; bring to a boil. Reduce heat to medium-low. Cover and simmer 10 min. until fragrant. Remove and discard ginger, star anise and cinnamon stick.

  2. Meanwhile cook rice noodles according to package directions. Drain and divide among 4 bowls. Top with chicken, spinach and bean sprouts. Pour hot broth mixture over top. Sprinkle with cilantro and chili, if using, to serve.