Chicken Pho with Spinach
Prep Time
Serves
Cooking Mode
4 cups reduced sodium beef broth
2 tsp fish sauce
one 2-in. piece fresh ginger, thinly sliced
½ star anise
1 cinnamon stick, about 3-in. (8-cm) long
6 oz. broad flat rice noodles (approx. 1/2-in./1-cm wide)
1 ⅓ cups shredded rotisserie chicken
4 cups loosely packed Compliments Organic Baby Spinach
2 cups bean sprouts
¼ cup finely chopped fresh cilantro
1 Thai red chili, seeded and thinly sliced (optional)
4 cups reduced sodium beef broth
2 tsp fish sauce
one 2-in. piece fresh ginger, thinly sliced
½ star anise
1 cinnamon stick, about 3-in. (8-cm) long
6 oz. broad flat rice noodles (approx. 1/2-in./1-cm wide)
1 ⅓ cups shredded rotisserie chicken
4 cups loosely packed Compliments Organic Baby Spinach
2 cups bean sprouts
¼ cup finely chopped fresh cilantro
1 Thai red chili, seeded and thinly sliced (optional)
Directions
1Combine 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.
2Meanwhile 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.
Tips
1
Substitute cilantro with mint or Thai basil.
2
Substitute with vermicelli rice noodles, if preferred.
3
Wear latex gloves to protect your skin when slicing Thai red chili.
Disclaimer
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Personal Note
Personal Note
