Chicken Pho with Spinach
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- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 30 mins
- 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
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Nutritional Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 310
- Fat:
- 6 g
- Saturated Fat:
- 1 g
- Carbs:
- 42 g
- Fibre:
- 2 g
- Cholesterol:
- 50 mg
- Protein:
- 22 g
- Sodium:
- 1110 mg
