What goes into the bowl?
RecipeTin Eats supports rice noodles, beef, beef-bone broth, bean sprouts and fish sauce as ingredient types. Our model uses cooked noodles and braised brisket, not raw meat weights. Broth is measured ready to serve, not as concentrate.
Broth and floating oil are uncertain
Canned clear beef broth is a proxy for homemade pho broth. Salt concentration, reduction, skimmed fat and marrow can change sodium and fat beyond this scenario range. The 0–10 g floating-oil assumption uses olive oil as an energy proxy; it does not reproduce beef-fat micronutrients.
What is left out?
Herbs, chili, hoisin, chili sauce and other dipping sauces are excluded; add them if eaten. FNDDS 2707124, Soup, pho, with meat, is a generic context record only and is not used in this arithmetic or treated as exact beef pho.
Weigh noodles after cooking
Dry noodles absorb water. The component table’s 150–250 g refers to cooked noodles, and the 60–120 g brisket is cooked edible meat. Mixing dry or raw weights with these cooked records would inflate or distort the estimate.
USDA inputs and portion assumptions
Each row uses the stated edible ingredient grams. Rows below apply to the answer-box serving. Endpoints sum unrounded USDA amounts, then round once. A row with alternative records uses the minimum and maximum for each nutrient independently.
| Ingredient, grams and USDA source | Calories (kcal) | Protein (g) | Carbohydrate (g) | Fat (g) | Sodium (mg) |
|---|---|---|---|---|---|
| Rice noodles, cooked150–250 g edible inputRice noodles, cooked · FDC 168914 | 162–270 kcal | 2.7–4.5 g | 36–60 g | 0.3–0.5 g | 28.5–47.5 mg |
| Beef, brisket, whole, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, braised60–120 g edible inputBeef, brisket, whole, separable lean and fat, trimmed to 1/8" fat, all grades, cooked, braised · FDC 168665 | 199–397 kcal | 15.5–31 g | 0 g | 14.7–29.4 g | 38.4–76.8 mg |
| Soup, beef broth or bouillon canned, ready-to-serve350–500 g edible inputSoup, beef broth or bouillon canned, ready-to-serve · FDC 171538 | 25–35 kcal | 4–5.7 g | 0.1–0.2 g | 0.8–1.1 g | 1302–1860 mg |
| Mung beans, mature seeds, sprouted, raw20–50 g edible inputMung beans, mature seeds, sprouted, raw · FDC 169957 | 6–15 kcal | 0.6–1.5 g | 1.2–3 g | 0–0.1 g | 1.2–3 mg |
| Sauce, fish, ready-to-serve3–8 g edible inputSauce, fish, ready-to-serve · FDC 174531 | 1–3 kcal | 0.2–0.4 g | 0.1–0.3 g | 0 g | 235.5–628.1 mg |
| Sugars, granulated0–6 g edible inputSugars, granulated · FDC 169655 | 0–23 kcal | 0 g | 0–6 g | 0 g | 0–0.1 mg |
| Floating oil: olive oil energy proxy0–10 g edible inputOil, olive, salad or cooking · FDC 171413 | 0–88 kcal | 0 g | 0 g | 0–10 g | 0–0.2 mg |
Estimated nutrient ranges
- Calories
- 392–832 kcal
- Protein
- 22.9–43.1 g
- Carbohydrate
- 37.5–69.5 g
- Fat
- 15.8–41.1 g
- Sodium
- 1605.6–2615.6 mg
Formula for every ingredient and nutrient: USDA per-100-g amount × edible grams ÷ 100. Add first, then round with decimal half-up: whole kcal; at most one decimal for g and mg, with trailing zeroes removed. Small displayed amounts may round to zero.
Common questions
How many calories are in a bowl of beef pho?
392–832 kcal per assumed simplified bowl. Our bowl adds cooked rice noodles, cooked brisket, ready-to-serve beef broth, raw bean sprouts, fish sauce, sugar and a floating-oil scenario. It is not a restaurant nutrition label.
Is this official nutrition data for the finished food?
No. USDA supplies generic ingredient records. The finished-food range is our estimate under the stated portions and recipe assumptions, not a brand or restaurant label. Actual food can fall outside it.
How do I adjust the serving?
Use each matching USDA record’s per-100-g amount × edible grams ÷ 100, then add the ingredients before rounding. Keep raw and cooked weights matched to their respective records; extra sauces and oils need separate entries.
📚 Sources and limits
- RecipeTin Eats: Vietnamese Pho — Ingredient types only, not the source recipe’s portions or nutrition.
- USDA FoodData Central SR Legacy, April 2018 — full-precision records in the component and reference tables. Each source links its FDC ID. All quantities are our scenario assumptions; no third-party calorie totals are used.