I always have a large bowl of beef pho w/the steaknon the side, so it doesn't get over cooked. I always estimate 650 cals based on the major components (noodles/beef), rather err on the high than the low side.
I also love eating a latge bowl of "bun bue hue," a spicy northern Vietnamese beef noodle dish that I estimate at 850 cals because its use of wheat noodles, beef shank and blood cubes and other calorie dense items.
Btw, don't know about others, but I never drink all of the broth, maybe 1/2 cup at most.
Some NaCl is absorbed by the noodles, but if you don't drink all of the broth, I doubt that the sodium content of pho would be a health isdue for most people.
I usually go super light on the noodles. My problem is, I just have no idea about the broth. Sometimes it's more fatty, sometimes not. In any event, I figure it can't be HORRIBLE. Especially when it tastes so good.
Some places let you request it be more or less fatty, and chicken pho should have less fat in the broth and meat. If MSG is a concern, some places use it in their pho. You can ask your place and they should let you know.
Pho is great. If you are worried about calories leave some of the noodles in the bottom of the bowl and fill up on broth, bean sprouts and the lean rare beef. Some of the variants with stewed beef and meatballs use fattier cuts so I normally go for the type with slices of raw beef that cook as it sits in the hot broth.
I never see pho with big globules of fat in the broth, so that shouldn't be a problem. Clear broths in general should be fine. Soups thickened with a roux can hide fat you can't see.
I’m going to try to make some tonight. I’m guessing it won’t happen again as the ingredients cost a small fortune and I can buy it cheaper and it’ll likely not taste as good. Stay tuned!
This is the recipe I use. But I don't add the salt, Fish sauce, hoisin sauce If you follow the recipe the Nutrition Per Serving: Calories 436 / Protein 23 g / Carbohydrate 74 g / Dietary Fiber 3 g / Total Sugars 6 g / Total Fat 5 g / Saturated Fat 1 g / Cholesterol 20 mg
I don't know what a serving size is
I have never tried to make pho broth myself. I have a Vietnamese girlfriend who first roasts off beef bones for a couple of hour before simmering many hours.
I have never tried to make pho broth myself. I have a Vietnamese girlfriend who first roasts off beef bones for a couple of hour before simmering many hours.
When I was in Vietnam there would be piles of bones sitting in front of restaurants in the morning. The fresh bone broth was fantastic and Pho for breakfast was the best!
I have never tried to make pho broth myself. I have a Vietnamese girlfriend who first roasts off beef bones for a couple of hour before simmering many hours.
I tried the other day. It’s hard and expensive. Since it’s just me, it’s WAY cheaper to just buy it. And way better, as expected. The toppings (Basil, cilantro, bean sprouts and sauces) cost me more than an XL at my favorite place.
Ya, you have control of the sodium because there is essentially none. Where's the fish sauce?
You do realize you’re antagonizing someone for sharing an easily adjustable recipe, right?
@SisterSueGetsFit Hope you enjoy! Hubby & I have been very happy with it.
Not sure why you felt antagonized by me pointing out that your recipe is missing an ingredient essential to making pho taste like pho. (More than one, in fact, but I focused on the ingredient with the sodium.)
This recipe would be easily adjustable for me, because I am familiar with pho and Asian cuisine, but not so much for someone who is not.
Ya, you have control of the sodium because there is essentially none. Where's the fish sauce?
You do realize you’re antagonizing someone for sharing an easily adjustable recipe, right?
@SisterSueGetsFit Hope you enjoy! Hubby & I have been very happy with it.
Not sure why you felt antagonized by me pointing out that your recipe is missing an ingredient essential to making pho taste like pho. (More than one, in fact, but I focused on the ingredient with the sodium.)
This recipe would be easily adjustable for me, because I am familiar with pho and Asian cuisine, but not so much for someone who is not.
Didn’t feel antagonized, just pointed out the fact your attitude over a recipe was unnecessary.
Love all the responses and love that ya'll love pho! I usually keep my portion size around a "standard" cereal bowl size. The smell is just heavenly and it does fill me up! Lots and lots of bean sprouts.
Love all the responses and love that ya'll love pho! I usually keep my portion size around a "standard" cereal bowl size. The smell is just heavenly and it does fill me up! Lots and lots of bean sprouts.
make it at home.
I’ve tried! It’s much cheaper to just buy it. And it tastes better done by the professionals.
You can make you own that way you control the sodium and whatever you like in there. You might also like bi bim bap very good and you can use tho se 0 calories noodles
Replies
I also love eating a latge bowl of "bun bue hue," a spicy northern Vietnamese beef noodle dish that I estimate at 850 cals because its use of wheat noodles, beef shank and blood cubes and other calorie dense items.
Some NaCl is absorbed by the noodles, but if you don't drink all of the broth, I doubt that the sodium content of pho would be a health isdue for most people.
Some places let you request it be more or less fatty, and chicken pho should have less fat in the broth and meat. If MSG is a concern, some places use it in their pho. You can ask your place and they should let you know.
Here's a good list of tips on how to order and customize your pho. The only thing I think they missed was asking for quay (fried bread sticks) to dip in your pho.
https://www.lovingpho.com/pho-opinion-editorial/tips-ordering-pho/
I never see pho with big globules of fat in the broth, so that shouldn't be a problem. Clear broths in general should be fine. Soups thickened with a roux can hide fat you can't see.
Ya, you have control of the sodium because there is essentially none. Where's the fish sauce?
You do realize you’re antagonizing someone for sharing an easily adjustable recipe, right?
@SisterSueGetsFit Hope you enjoy! Hubby & I have been very happy with it.
I don't know what a serving size is
https://www.inspiredtaste.net/4307/vietnamese-soup-pho/
When I was in Vietnam there would be piles of bones sitting in front of restaurants in the morning. The fresh bone broth was fantastic and Pho for breakfast was the best!
Bahaha! You’re welcome.
I tried the other day. It’s hard and expensive. Since it’s just me, it’s WAY cheaper to just buy it. And way better, as expected. The toppings (Basil, cilantro, bean sprouts and sauces) cost me more than an XL at my favorite place.
Not sure why you felt antagonized by me pointing out that your recipe is missing an ingredient essential to making pho taste like pho. (More than one, in fact, but I focused on the ingredient with the sodium.)
This recipe would be easily adjustable for me, because I am familiar with pho and Asian cuisine, but not so much for someone who is not.
Didn’t feel antagonized, just pointed out the fact your attitude over a recipe was unnecessary.
make it at home.