Pork Tail Pho
Pork Tail Pho (Phở Đuôi Heo) is a rich and aromatic Vietnamese noodle soup, distinguished by its use of slow-braised pork tails. The dish features a deeply savory broth simmered for hours with traditional spices like star anise and cinnamon, served over rice noodles with fresh herbs. It is a beloved variation of classic pho, particularly popular in Vietnam for its collagen-rich broth and tender meat.
🍽️ Nutrition at a glance
This dish is high in protein and fat, with the pork tail providing a significant amount of collagen and gelatin. A typical serving offers a good source of minerals like potassium and phosphorus, with a rough calorie estimate of 450-550 kcal.
Nutrition breakdown
| Calories | 500 kcal |
| Protein | 30 g |
| Carbs | 50 g |
| Fat | 20 g |
| Fiber | 3 g |
| Sugar | 4 g |
| Sodium | 1200 mg |
| Potassium | 450 mg |
| Phosphorus | 300 mg |
| Iron | 3 mg |
| Zinc | 4 mg |
| Vitamin B12 | 1.5 mcg |
| Niacin (B3) | 6 mg |
| Selenium | 25 mcg |
| Collagen (from broth) | ~10 g (estimated) |
Per 1 large bowl (approx. 600 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Pork Tail Pho showcases the Vietnamese culinary principle of nose-to-tail eating, utilizing less common cuts for maximum flavor and nutrition. Nutritionally, the slow-cooked pork tail broth is prized for its high collagen content, which is believed to support joint and skin health.
