Pho...WHY???

Sabine_Stroehm

betuel75 wrote: »

Pho doesnt even compare(flavor wise) to ramen made at a good ramen noodle house...

Entirely different thing. Both are good.

neanderthin

congvo wrote: »

Probably before the hosin and sriracha sauce:

http://www.nola.com/dining/index.ssf/2013/06/how_does_pho_measure_up_when_i.html

Pho is one of the most popular Vietnamese menu items, often ordered as a light lunch or dinner, but is that steaming bowl of noodles really as nutritious as we think it is? Here’s an up-close look at how pho measures up, and how to tweak it to make it even better (nutritionally speaking, of course).

The nutritional stats vary widely depending on serving size, type of meat, and amount of noodles added, but to get a ballpark idea of protein, carbs, and calories, we ordered beef pho (medium or ‘regular’ size, with flank steak or eye of round) from several restaurants throughout the city and deconstructed them to see just how much meat, noodles, veggies and broth were in each.

On average, a medium bowl of pho contained three to four ounces of meat, six ounces of noodles, and 20 ounces of broth, along with an assortment of fresh herbs, onions, peppers, and bean sprouts. The calculated nutritional stats were 350 to 450 calories per bowl, with 35 to 50 grams of carbs, 30 grams of protein, and a whopping 1500 mg of sodium.

The broth itself contains little or no oil, and is very low in calories, carbs, and fat – the main drawback is the high sodium content.

Keep pho lean with protein choices like flank steak, eye of round, seafood, or chicken, rather than higher fat options like meatballs or brisket. And while tripe and beef tendon may not sound like healthful additions, a four-ounce serving of tripe (from the stomach of a cow) has just 100 calories and one gram of saturated fat, and beef tendon is very lean, with a couple of ounces packing in 20 grams of protein with very little fat.

If an average of three to four ounces of meat per medium bowl of pho isn’t enough protein, you can always request double meat (or seafood or chicken).

And requesting vegetables in place of noodles can save as much as 200 calories and 50 grams of carbs per medium bowl of pho, plus you’ll be getting the added nutritional benefit of veggies like bok choy, cabbage, carrots, and bean sprouts.

They're probably not advised to think in a context that delivers one conclusion.

dbmata

Sabine_Stroehm wrote: »

betuel75 wrote: »

Pho doesnt even compare(flavor wise) to ramen made at a good ramen noodle house...

Entirely different thing. Both are good.

That's like saying goat doesn't taste anything like lamb...

Sabine_Stroehm

dbmata wrote: »

Sabine_Stroehm wrote: »

betuel75 wrote: »

Pho doesnt even compare(flavor wise) to ramen made at a good ramen noodle house...

Entirely different thing. Both are good.

That's like saying goat doesn't taste anything like lamb...

ok? your point?

dbmata

Sabine_Stroehm wrote: »

dbmata wrote: »

Sabine_Stroehm wrote: »

betuel75 wrote: »

Pho doesnt even compare(flavor wise) to ramen made at a good ramen noodle house...

Entirely different thing. Both are good.

That's like saying goat doesn't taste anything like lamb...

ok? your point?

don't worry, you missed it.

Sabine_Stroehm

dbmata wrote: »

Sabine_Stroehm wrote: »

dbmata wrote: »

Sabine_Stroehm wrote: »

betuel75 wrote: »

Pho doesnt even compare(flavor wise) to ramen made at a good ramen noodle house...

Entirely different thing. Both are good.

That's like saying goat doesn't taste anything like lamb...

ok? your point?

don't worry, you missed it.

Nope. Just want you to say it. But no worries.

MSeel1984

Well-I went for it. Got white meat chicken pho last night. I only used 1/3 of the noodles and added extra veggies.
I now have half of it left for tonight. I'll still cut back on the noodles and add extra sprouts (my favorite part). It hit the spot!