| Food description |
Pho (Vietnamese beef noodle soup) with sliced beef |
Pho with sliced beef (phở bò tái) |
Pho with sliced beef |
| Portion summary |
Pho broth: ~600 mL
Rice noodles: ~150 g cooked
Sliced beef (e.g. eye round or brisket): ~100 g
Typical garnishes (bean sprouts, herbs, green onion): ~30 g combined |
Rice noodles (bánh phở): ~200 g cooked
Beef broth: ~500 mL
Sliced beef (tái): ~100 g raw weight
Accompaniments (bean sprouts, herbs, onion, scallion): ~50 g |
Rice noodles: 220 g cooked
Sliced beef: 85 g cooked or near-cooked weight
Broth: 500 mL
Bean sprouts, herbs, onion, and garnish: 50 g |
| Assumptions |
Standard restaurant-sized bowl (900 mL total volume)
Broth is beef-based, lightly fatty, approximately 20 kcal per 100 mL
Rice noodles cooked weight 150 g, approximately 175 kcal
Sliced beef is lean, cooked weight ~100 g, approximately 180 kcal
Garnishes contribute minimal calories (~15 kcal)
No added sauces such as hoisin or sriracha included; these would add calories if used |
Standard restaurant-sized bowl (750–800 mL total volume)
Broth is beef-based with moderate fat content (5 g fat from broth)
Approximately 100 g thinly sliced raw beef (cooks in broth)
Standard portion of flat rice noodles (~200 g cooked)
No added hoisin or sriracha included in estimate |
Assumed a typical restaurant-style serving of beef pho
Assumed no extra hoisin sauce, chili oil, or added fried items
Assumed a moderate amount of sliced beef and a standard rice noodle portion |
| Uncertainty notes |
Restaurant portion sizes vary significantly; a larger bowl could increase calories by 150-200 kcal
Beef type and quantity are unknown; fatty cuts such as brisket or tendon would increase fat and calorie totals
Broth richness varies; a bone-broth-heavy pho could add meaningful fat calories
Added condiments (hoisin sauce, sriracha, chili oil) not accounted for |
Bowl size can vary significantly between restaurants; a large bowl could add 30–50% more noodles and beef, pushing calories to 600–700 kcal
If fatty beef cuts (e.g. brisket/flank combination) were used instead of lean sliced beef, fat could increase by 5–10 g
Condiment additions (hoisin sauce, sriracha) would add 20–40 kcal |
The estimate could change materially if the serving was especially large or small, if extra sauce was added, or if the broth was richer than typical. |
| Raw-output reference |
local.md |
claude-cli.md |
codex-cli.md |
