Souper bowl rice noodle soup vietnamese pho hot spicy
Scores 100/100 on FDA SAFFA + CSPI ingredient analysis , with no flagged ingredients identified.
The verdict
Souper bowl rice noodle soup vietnamese pho hot spicy scores 100/100 in PlainFoodSafe's ingredient screening. We compared its 55 labeled ingredients with FDA SAFFA regulatory records and CSPI Chemical Cuisine ratings; 0 ingredients are flagged for caution. This is not a recall, allergy, medical, or dietary-safety determination; check official notices and the product label for current decisions.
- 100/100
- Safe safety score
- 0
- flagged ingredients of 55 analyzed
- Group 4
- Ultra-processed
- E
- Nutri-Score nutrition grade
Computed directly from OpenFoodFacts ingredient data cross-referenced with FDA SAFFA and CSPI Chemical Cuisine ratings. See our methodology for the scoring formula.
What the Data Says About Souper bowl rice noodle soup vietnamese pho hot spicy
Souper bowl rice noodle soup vietnamese pho hot spicy carries a composite safety score of 100/100, which we classify as "Safe" on our four-tier shelf-label framework.
The score is computed by mapping each labeled ingredient against FDA Substances Added to Food (SAFFA) regulatory status and CSPI Chemical Cuisine classifications, then penalizing the overall product for each additive rated as caution-or-worse. Product data originates from the OpenFoodFacts collaborative catalog; safety annotations come from federal regulators and the Center for Science in the Public Interest. This score is a transparent derived index we compute from that public data, not an official FDA rating or endorsement; see the Methodology page for the exact weighting.
Our scan did not identify any ingredients in this product that FDA SAFFA or CSPI Chemical Cuisine data flags as requiring caution or avoidance at the time of analysis. That is a meaningful clean-label signal, though it does not account for personal allergens, regional recalls, or inspection findings not reflected in federal additive databases. The per-ingredient breakdown below shows the source-level classification for each component.
On the NOVA processing scale, Souper bowl rice noodle soup vietnamese pho hot spicy is classified as Group 4 (Ultra-processed). NOVA measures industrial processing intensity rather than ingredient-level safety, so it complements the SAFFA and CSPI ratings: a product can be clean on additive flags but heavily processed, or lightly processed but carry individually flagged ingredients. Combining both lenses gives a fuller picture than either alone. The Nutri-Score grade of E reflects nutritional balance, calories, saturated fat, sugar, sodium versus fiber, protein, and produce content, which again is a distinct dimension from additive safety and worth weighing alongside the scores above.
Safety Profile at a Glance
| Metric | Value | Source |
|---|---|---|
| PlainFoodSafe Score | 100/100 | FDA SAFFA + CSPI composite |
| Flagged ingredients | 0 | CSPI/FDA review |
| NOVA processing group | Group 4 | OpenFoodFacts |
| Nutri-Score | E | OpenFoodFacts |
Composite metric derived from FDA SAFFA, CSPI Chemical Cuisine, OpenFoodFacts. See methodology.
How It Compares to Its Category
Among the 32 products we've scored in the Rice-noodles category, the average safety score is 99.4/100. Souper bowl rice noodle soup vietnamese pho hot spicy scores 0.6 points above that category average (100/100 vs. 99.4/100), so it is roughly typical for shoppers screening within that category specifically, rather than against the product catalog as a whole.
Ingredient Safety Analysis
Full Ingredient List
RICE NOODLE (RICE, MODIFIED TAPIOCA STARCH, SALT, SUGAR, GUAR GUM), SOY SAUCE SEASONING, YEAST POWDER, ANCHOVY POWDER, SOY SAUCE POWDER, YEAST ENHANCER POWDER, ANCHOVY SAUCE POWDER, SALT, GLUCOSE, MONOSODIUM GLUTAMATE, DRIED ONION, DRIED CABBAGE, DRIED CARROT, SPICE POWDER (STAR ANISE POWDER, GREEN PEPPER POWDER, CUMIN POWDER, DISODIUM SUCCINATE, CORIANDER POWDER, CLOVE POWDER), FERMENTED SOY SAUCE POWDER, GREEN ONION, SILICON DIOXIDE, DRIED RED PEPPER FLAKE, VINEGAR POWDER, CARAMEL POWDER, CHILLI TASTE POWDER (DEXTRIN, ARABIC GUM, HIGH FRUCTOSE CORN SYRUP, SUGAR, GLUCOSE HYDRO CRYSTALLINE, OLEORESIN CAPSICUM, CHILLI SEASONING OIL, ANCHOVY SAUCE POWDER, OLEORESIN CAPSICUM, STARCH, DL-MALIC ACID, CITRIC ACID, SODIUM SUCCINATE, ROSEMARY EXTRACT), ONION POWDER, PALM OIL POWDER, SPICY POWDER (DEXTRIN, MODIFIED STARCH, OLEORESIN PAPRIKA, OLEORESIN CAPSICUM, ROSEMARY EXTRACT), DISODIUM 5'-RIBONUCLEOTIDE, GARLIC POWDER, MODIFIED CORN STARCH Contains: WHEAT, SOY, FISH(ANCHOVY), SESAME No ingredients found
Categories
Data Sources
Data as of May 2026. Source: OpenFoodFacts, FDA SAFFA, CSPI Chemical Cuisine.
Product data from OpenFoodFacts (ODbL). Ingredient safety ratings from FDA SAFFA and CSPI Chemical Cuisine. See our methodology for details.
This information is for reference only and does not constitute dietary or medical advice.
Related
Every figure on PlainFoodSafe is rendered directly from OpenFoodFacts and FDA data, no number is typed in by an editor. Product figures are computed directly from OpenFoodFacts, FDA SAFFA, and CSPI Chemical Cuisine data, no figure is typed in by an editor. See our editorial standards & corrections policy, the methodology behind these numbers, or report a data error. Data current as of May 2026.