How Much Sodium Is in Pho? Your Guide to Healthier Bowls

December 24, 2025 •

4 min read

With some restaurant pho bowls containing over 2,000 milligrams of sodium, a single serving can exceed your entire daily recommended allowance. Understanding how much sodium is in pho is the first step toward enjoying this flavorful Vietnamese noodle soup in a way that better aligns with your health goals.

Quick Summary

This guide examines the high sodium levels often found in restaurant pho, detailing their source and health impacts. It provides actionable strategies for ordering low-sodium pho and preparing healthier homemade versions.

Key Points

High Variation: Restaurant pho can contain anywhere from 800 mg to over 2,300 mg of sodium, which can exceed the daily recommended limit.
Broth and Sauces: The primary sources of sodium in pho are the long-simmered broth and salty tableside condiments like fish sauce and hoisin.
Homemade Control: Making pho at home allows for total control over sodium levels by using low-sodium broth and minimizing high-salt ingredients.
Modify Your Order: When dining out, you can reduce sodium by asking for less salt or broth and going easy on the additional sauces.
Pho vs. Ramen: While pho is high in sodium, it is typically lower than its Japanese counterpart, ramen.
Health Impact: Excessive sodium intake from pho can contribute to health issues like high blood pressure, making conscious choices important.

A Closer Look at Sodium in Pho

Pho, the savory and aromatic Vietnamese noodle soup, is beloved for its complex flavors. Yet, for all its fresh herbs and lean protein, it can be a stealthy source of a significant amount of dietary sodium. This is a crucial consideration for anyone monitoring their salt intake due to concerns like blood pressure, or simply aiming for a more balanced diet.

The Surprising Range of Sodium Content

The sodium level in pho is not consistent; it varies dramatically depending on where you get it and how it's prepared. Restaurant-prepared pho, especially from larger chain eateries, is typically the most concerning. Sources indicate that a single bowl can contain anywhere from 800 mg to well over 2,000 mg of sodium. Considering that the American Heart Association recommends no more than 2,300 mg per day for most adults, and an ideal limit of 1,500 mg, a single meal can nearly max out or even exceed this allowance.

The Source of the Salt

Why is the sodium content so high? The flavor-rich broth is the primary culprit. Traditional pho broth is a slow-simmered creation, often featuring fish sauce, salt, and other seasonings to build its signature deep and savory taste. Additionally, the popular condiments added tableside play a major role:

Fish Sauce: A splash of this fermented sauce is a key flavor enhancer, but it is extremely high in sodium.
Hoisin Sauce: This sweet and salty sauce is another common addition that adds considerable salt.
Sriracha: The ubiquitous chili sauce also contributes to the overall sodium count, though typically less than hoisin or fish sauce.

Restaurant vs. Homemade: The Sodium Difference

Your best bet for controlling sodium is to make pho at home. When you prepare your own broth, you can control every ingredient, replacing high-sodium elements with healthier, low-salt alternatives. Many flavorful spices like star anise, cinnamon, and ginger provide aromatic depth without the need for excess salt. In contrast, restaurant kitchens often prioritize consistency and quick service, which can lead to higher-sodium bases. They may use pre-made broths or add extra seasoning to ensure a robust flavor profile.

How to Reduce Sodium in Your Pho

For those who love pho but need to watch their salt intake, here are actionable strategies:

Ask for Low-Sodium Broth: When ordering at a restaurant, ask if a low-sodium option is available or if they can prepare your bowl "ít muối," meaning "less salt" in Vietnamese.
Limit Condiments: The sauces on the table can be a hidden source of massive sodium. Use them sparingly or skip them entirely, opting instead to flavor your soup with fresh lime, basil, and chili.
Choose Leaner Protein: Cuts like lean chicken or flank steak tend to have less fat and are often less sodium-intensive than fattier cuts or processed meatballs.
Make it at Home: This gives you complete control. You can use low-sodium broth, reduce the amount of fish sauce, and rely on fresh herbs and spices for flavor.
Add Extra Vegetables: Boosting your bowl with fresh veggies like bok choy, carrots, or extra bean sprouts adds fiber and nutrients while taking up space that might otherwise be filled with broth.
Hydrate Well: Drinking plenty of water with your meal can help flush out some of the excess sodium.

Pho vs. Other Popular Noodle Soups

While pho is high in sodium, it's worth comparing it to other common soup choices. This helps put its sodium content into perspective relative to your overall diet.


Soup Type	Typical Restaurant Sodium (mg)	Notes
Beef Pho	1,000 - 2,375+	Highest variability, depends heavily on restaurant and added sauces.
Chicken Pho	800 - 1,200	Generally lower in fat and sodium than beef versions.
Ramen	1,750 - 2,500+	Often higher in sodium than pho due to rich, fatty broths and seasoning packets.
Canned Chicken Noodle Soup	~400 - 900+ (per can)	Single servings of some brands can still be very high in salt.
Homemade Pho	User-controlled	Can be made with very low sodium by controlling the broth and seasonings.

Conclusion: Enjoying Pho Mindfully

Pho offers a wealth of nutrients, from lean protein to essential minerals derived from its broth, along with the antioxidant and anti-inflammatory properties of its fresh spices and herbs. However, the high sodium content, particularly in restaurant versions, is a significant drawback for many. By understanding the sources of sodium and applying strategies like ordering low-sodium broth, limiting condiments, or preparing the dish at home, you can continue to enjoy this iconic Vietnamese dish in a healthier way. The key is to be mindful of your intake and to prioritize fresh ingredients over heavily processed sauces.

For more detailed information on managing sodium intake, consult the guidelines provided by health authorities like the American Heart Association.(https://www.heart.org/en/healthy-living/healthy-eating/eat-smart/sodium/how-much-sodium-should-i-eat-per-day)

Frequently Asked Questions

The sodium content in a restaurant bowl of pho can vary significantly, ranging from 800 mg to over 2,000 mg. This depends heavily on the broth recipe, portion size, and the amount of condiments added.

The high sodium content in pho broth comes from the seasonings used during its long simmering process to develop deep flavor. Ingredients like fish sauce and salt are key contributors to the saltiness.

To lower the sodium, ask for low-sodium broth or request that your soup be made with less salt ('ít muối'). You can also use condiments like hoisin and sriracha sparingly, or opt for fresh herbs and lime for flavor instead.

Yes, absolutely. By making pho at home, you have complete control over the ingredients. You can use low-sodium or no-sodium broths, and season with aromatic spices like ginger and star anise instead of relying on high-salt bases.

Yes. Generally, chicken or vegetarian pho options tend to be lower in sodium than beef pho. Lean protein choices and omitting high-sodium items like meatballs can also help reduce the overall sodium level.

While pho is high in sodium, it is typically lower than ramen. A bowl of ramen can contain between 1,750 mg and 2,500 mg of sodium, often due to richer, fattier broths and seasoning packets.

Yes. Consuming excessive sodium can raise blood pressure, increasing the risk of cardiovascular disease and stroke. It's important to be mindful of your total daily sodium intake, especially if you have pre-existing health conditions.

You can add more flavor without extra salt by loading up on fresh, low-sodium ingredients. Pile on fresh herbs like Thai basil and cilantro, add a generous squeeze of lime, or incorporate slices of jalapeño for a spicy kick.