Chicken Pho with Spinach

  • Prep Time 15 min
  • Total Time 30 min
  • Serves: 4

Ingredients

  • 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)

Directions

  • Step 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.

  • Step 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.

Tip

Substitute cilantro with mint or Thai basil.

Substitute with vermicelli rice noodles, if preferred.

Wear latex gloves to protect your skin when slicing Thai red chili.

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Nutrition Facts

  • Nutrition Description Per serving (1/4 of the recipe):
  • Calories 310
  • Fat 6 g
  • Saturated Fat 1 g
  • Carbs 42 g
  • Protein 22 g
  • Cholesterol 50 mg
  • Fibre 2 g
  • Sodium 1110 mg