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General thoughts on Pho

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  • sgt1372sgt1372 Posts: 3,447Member Member Posts: 3,447Member Member
    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.
  • sgt1372sgt1372 Posts: 3,447Member Member Posts: 3,447Member Member
    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.
  • unstableunicornunstableunicorn Posts: 191Member Member Posts: 191Member Member
    Have you tried homemade with zucchini noodles? I’ll add a photo from my keto book. It’s really good, and you have control of the sodium. :smiley:

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    edited February 14
  • jm_1234jm_1234 Posts: 151Member Member Posts: 151Member Member
    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.

    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/

  • acpgeeacpgee Posts: 4,701Member Member Posts: 4,701Member Member
    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.
  • SisterSueGetsFitSisterSueGetsFit Posts: 1,155Member Member Posts: 1,155Member Member
    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!
  • unstableunicornunstableunicorn Posts: 191Member Member Posts: 191Member Member
    kshama2001 wrote: »
    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. :)
  • tlkondotlkondo Posts: 8Member Member Posts: 8Member Member
    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

    https://www.inspiredtaste.net/4307/vietnamese-soup-pho/
  • tmbg1tmbg1 Posts: 462Member Member Posts: 462Member Member
    I want pho now.
  • acpgeeacpgee Posts: 4,701Member Member Posts: 4,701Member Member
    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.
  • jm_1234jm_1234 Posts: 151Member Member Posts: 151Member Member
    acpgee wrote: »
    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!
  • SisterSueGetsFitSisterSueGetsFit Posts: 1,155Member Member Posts: 1,155Member Member
    tmbg1 wrote: »
    Just got back from having pho. This power of suggestion was real! No clue how many calories it was but I logged it as 600 to be safe.

    Bahaha! You’re welcome. ;) Stuff is SO addicting.

  • SisterSueGetsFitSisterSueGetsFit Posts: 1,155Member Member Posts: 1,155Member Member
    acpgee wrote: »
    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.
  • kshama2001kshama2001 Posts: 21,591Member Member Posts: 21,591Member Member
    kshama2001 wrote: »
    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.
  • unstableunicornunstableunicorn Posts: 191Member Member Posts: 191Member Member
    kshama2001 wrote: »
    kshama2001 wrote: »
    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.
    edited February 17
  • dadsafranticdadsafrantic Posts: 174Member, Premium Member Posts: 174Member, Premium Member
    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.
  • SisterSueGetsFitSisterSueGetsFit Posts: 1,155Member Member Posts: 1,155Member Member
    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. :)

  • angelexperimentangelexperiment Posts: 1,751Member Member Posts: 1,751Member Member
    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
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