Pho
Good nutritional profile
Вьетнамский суп с лапшой, говядиной или курицей.
Фо — вьетнамский суп с говядиной или курицей, рисовой лапшой и свежей зеленью. Бульон малокалорийный; лапша и мясо добавляют углеводы и белок. Больше зелени и ростков бобов — свежесть и клетчатка.
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 | 92g | 3.7% |
| 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 | 0.4 | g | 1.6% |
| Polyunsaturated | 0.25 | g | 1.9% |
| Omega-3 | 0.075 | g | Estimate |
| Omega-6 | 0.175 | 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 | 4 | mg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 45 | mcg | 5.0% |
| vitamin B1 | 0.15 | mg | 12.5% |
| vitamin B2 | 0.12 | mg | 9.2% |
| vitamin B3 | 1.8 | mg | 11.3% |
| vitamin B6 | 0.18 | mg | 10.6% |
| vitamin B12 | 0.4 | mcg | 16.7% |
| vitamin C | 4 | mg | 4.4% |
| vitamin D | 0.3 (12 ME) | mcg | 2.0% |
| vitamin K | 8 | mcg | 6.7% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 35 | mg | 3.5% |
| iron | 1.2 | mg | 6.7% |
| magnesium | 22 | mg | 5.5% |
| phosphorus | 110 | mg | 15.7% |
| potassium | 220 | mg | 8.5% |
| sodium | 280 | mg | 12.2% |
| zinc | 1.1 | mg | 10.0% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | - | — | ||
| Isoleucine | - | — | ||
| Leucine | - | — | ||
| Lysine | - | — | ||
| Methionine | - | — | ||
| Phenylalanine | - | — | ||
| Threonine | - | — | ||
| Tryptophan | - | — | ||
| Valine | - | — |
Compare with other products
Values per 100 g
Add products above to see a side-by-side comparison.
Similar Products
Closest by macronutrient profile
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.