Chicken Pho with Spinach

Prep Time: 15 minutes
Total Time: 30 minutes
Makes: 4


  1. 4 cups (1 L) reduced sodium beef broth
  2. 2 tsp (10 mL) fish sauce
  3. one 2-in. (5-cm) piece fresh ginger, thinly sliced
  4. 1/2 star anise
  5. 1 cinnamon stick, about 3-in. (8-cm) long
  6. 6 oz. (175 g) broad flat rice noodles (approx. 1/2-in./1-cm wide)
  7. 1 1/3 cups (325 mL) shredded rotisserie chicken
  8. 4 cups (1 L) loosely packed Compliments Organic Baby Spinach
  9. 2 cups (500 mL) bean sprouts
  10. 1/4 cup (60 mL) finely chopped fresh cilantro
  11. 1 Thai red chili, seeded and thinly sliced (optional)


  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.
• 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.