Thai red chili, seeded and thinly sliced (optional)
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.
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.
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