Pho

A fragrant Vietnamese noodle soup, pho is made with a clear, slow-simmered broth, rice noodles, herbs, and usually beef or chicken. It’s warming, aromatic, and often enjoyed as a light yet satisfying meal.

70

1 cup

(240 ml)

CAL

C

Nutri-Score

Rich in protein and minerals, but can be high in sodium due to the long-simmered broth.

Value per 100 ml & per cup (240ml):

30 kcal | 70 kcal

Protein

3 grams | 7 grams

Fats

1 gram | 2 grams

Carbohydrates

3 grams | 7 grams

Fiber

0.5 grams | 1 gram

Vitamins & Nutrients

Iron: Supports oxygen transport and energy levels.
Potassium: Helps regulate fluid balance and muscle function.
Vitamin B12: Important for nerve function and red blood cells.
Zinc: Supports immune health and metabolism.

Satiety and Feelings

Pho feels comforting and light, with gentle fullness from broth and noodles. The warm liquid can curb appetite temporarily, but low fat and fiber mean hunger may return sooner unless paired with extra protein or vegetables.

What does 100 ml look like?

About half a cup of clear broth with a small pinch of rice noodles and a few herb leaves — roughly one small ladle scoop.

What does 2000 | 2500 calories look like?

About 31 cups, or 7.5 liters / 16.5 pounds of soup.

Ingredients

Beef or chicken broth, rice noodles, thin-sliced beef or chicken, onion, ginger, star anise, cinnamon, and fresh herbs.

Daily Value per 100 milliliters %

Vitamin B12

10%

Iron

10%

Zinc

10%

Potassium

5%

Fiber

5%

Protein

5%

Sodium (Salt)

15%

Carbohydrates

2%

Total Fat

2%

Saturated Fat

1%

Cholesterol

5%

Sugar

5%

Calories

2%

Did you know?

Pho originated in Vietnam in the early 20th century and became popular worldwide after the Vietnam War.
The broth is traditionally simmered for many hours, extracting flavor from bones and spices.
Star anise and cinnamon give pho its distinctive aroma.
Pho is commonly eaten for breakfast, lunch, or dinner in Vietnam.
Each region has its own style, with Pho Bắc being lighter and Pho Nam slightly sweeter.