Faux Pho

16 oz. dried rice noodles
1 tetra pack Campbell’s Pho broth (900 ml)
5-6 cups water
2-3 tbsps. Better Than Bouillon Chicken base
2 tbsps. sesame oil
1 onion, chopped
2 carrots, peeled and sliced thin
1 head Bok Choy, chopped (or 4-6 baby Bok Choy)
Salt & pepper, to taste
4-6 garlic cloves, minced
2 tbsps. grated fresh ginger
2-3 tbsps. hoisin sauce
2 tbsps. fish sauce
2 tbsps. soya sauce
2-3 tsps. Chinese 5-Spice
2 boneless skinless chicken breasts, cooked cut into 1-inch chunks (or shredded)
1 package fresh bean sprouts
Shrimp, cleaned, tails off, deveined

In a large pot of water cook the rice noodles according to package directions. Drain well and set aside.
In a stock pot heat the Pho broth, water and chicken base. Add in the sesame oil, onion, carrot and bok choy and bring to a boil.
Add s & p, garlic, ginger, hoisin sauce, fish sauce, soya sauce and Chinese 5-spice.
Simmer, covered until vegetables are tender - approximately 20 minutes.
Stir in gently, the cooked chicken, noodles and bean sprouts.
Finally, add the raw shrimp to the simmering broth and turn off. The shrimp will be cooked very quickly.
Serve and add garnishes as desired.

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