Health experts warn of high sodium levels in phở broth

Health experts are advising consumers to be cautious regarding sodium intake when eating phở, a popular Vietnamese noodle soup. While a warm bowl is a common choice during cooler weather, the broth often contains high levels of salt, fish sauce, and seasonings.

According to PGS. TS Nguyễn Trọng Hưng from the National Institute of Nutrition, a standard bowl of beef phở can contain between 3 to 4 grams of salt, with the majority concentrated in the broth. A typical serving—comprising approximately 140g of noodles, 100g of beef, and 350ml of broth—provides 350-400 Kcal but carries a significant sodium load.

Experts, including PGS. TS Nguyễn Duy Thịnh, warn that consuming the entire bowl of broth can lead to excessive sodium intake, which is linked to hypertension, cardiovascular disease, kidney stones, and stroke. This is particularly concerning given that the World Health Organization recommends an adult daily sodium limit of under 2,000 mg (equivalent to less than 5g of salt), while 2015 STEPS survey data in Vietnam indicated average adult salt consumption was approximately 9.4g per day.