Pho
Good nutritional profile
Vietnamese noodle soup with beef or chicken.
Pho is a Vietnamese soup of flat rice noodles and thin slices of beef or chicken in a clear broth simmered with star anise, cinnamon and ginger, topped with fresh herbs, bean sprouts and lime. It is low in fat, with some protein from the meat and carbohydrate from the noodles, but the broth and fish sauce make it high in sodium. A 400 g bowl is about 180 kcal; leaving some broth cuts the sodium.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 4g | 7.1% |
| Fat | 1g | 1.4% |
| Carbs | 6g | 2.0% |
| Simple Sugars | 2.1g | Estimate |
| Complex Carbs | 3.9g | Estimate |
| Water | 88g | 3.5% |
| Calories | 45 | 2.0% |
Glycemic Index
Click to view full GI ranking →
Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 0.35 | g | 1.7% |
| Monounsaturated | 0.44 | g | 1.8% |
| Polyunsaturated | 0.05 | g | 0.4% |
| Omega-3 | 0.015 | g | Estimate |
| Omega-6 | 0.035 | g | Estimate |
| Trans | 0 | g | 0.0% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 0.87 | mg |
| Vitamin E | 0.05 | mg |
| Selenium | 3.82 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 0.862 | mcg | 0.1% |
| vitamin B1 | 0.031 | mg | 2.6% |
| vitamin B2 | 0.075 | mg | 5.8% |
| vitamin B3 | 1.06 | mg | 6.6% |
| vitamin B6 | 0.083 | mg | 4.9% |
| vitamin B9 | 4.44 | mcg | 1.1% |
| vitamin B12 | 0.174 | mcg | 7.2% |
| vitamin C | 0.874 | mg | 1.0% |
| vitamin D | 0.004 (0 IU) | mcg | 0.0% |
| vitamin E | 0.049 | mg | 0.3% |
| vitamin K | 2.09 | mcg | 1.7% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 8.76 | mg | 0.9% |
| iron | 0.439 | mg | 2.4% |
| magnesium | 10.2 | mg | 2.5% |
| phosphorus | 50.5 | mg | 7.2% |
| potassium | 162 | mg | 6.2% |
| sodium | 230 | mg | 10.0% |
| zinc | 0.601 | mg | 5.5% |
| copper | 0.05 | mg | 5.6% |
| manganese | 0.041 | mg | 1.8% |
| selenium | 3.82 | mcg | 6.9% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 113 | mg | 16.1% | 150% |
| Isoleucine | 158 | mg | 11.3% | 112% |
| Leucine | 285 | mg | 10.4% | 99% |
| Lysine | 293 | mg | 14.0% | 130% |
| Methionine | 131 | mg | 12.5% | 121% |
| Phenylalanine | 268 | mg | 15.3% | 139% |
| Threonine | 150 | mg | 14.3% | 127% |
| Tryptophan | 33 | mg | 11.8% | 106% |
| Valine limiting | 182 | mg | 10.0% | 97% |
Compare with other products
Values per 100 g
Add products above to see a side-by-side comparison.
Similar Products
Closest by macronutrient profile
Allergens
Recipe
See full recipeIngredients
- Beef bones 1.5 kg
- Beef brisket 300 g
- Flat rice noodles 250 g
- Thinly sliced raw beef sirloin 200 g
- Onion, halved 1
- Ginger, halved 1 thumb
- Star anise, cloves, cinnamon and cardamom 1 tbsp
- Fish sauce 3 tbsp
- Rock sugar 1 tbsp
- Bean sprouts, Thai basil, lime and chili to serve
Instructions
- 1
Char the onion and ginger over an open flame until fragrant and blackened.
- 2
Blanch the bones briefly, drain, then simmer with the brisket, charred aromatics and toasted spices in fresh water for about 3 hours, skimming often.
- 3
Season the broth with fish sauce and rock sugar and strain until clear.
- 4
Soak or cook the rice noodles until just tender and divide among bowls.
- 5
Top the noodles with cooked sliced brisket and the raw sirloin slices.
- 6
Ladle the boiling broth over the raw beef so it cooks in the bowl.
- 7
Serve with bean sprouts, Thai basil, lime wedges and sliced chili on the side.