Vietnamese Pho-Inspired Tomato Beef Soup
I am a soup girl. And my love affair with soup began early on…I mean really early on.
Accordingly to my mom, before I even was born, I was the happiest baby when I drank Chinese egg drop soup, chicken bone broth, or Vietnamese Pho with tender beef brisket. Ha ! not bad for an unborn baby’s taste buds. 🙂
And my soup tastes haven’t changed a bit even after several decades…
Perfect fall and winter comfort food – Tomato Beef Soup
There are a few reasons why I love a good bowl of Tomato beef soup.
- It’s nutritious (the broth is nutritional and very good for your skin, ladies).
- It tastes good.
- It reminds me of my favorite Vietnamese pho restaurant in Bushwick, NY but my version is much quicker and easier to put together.
Imagine a bowl of savory yet slightly citrus broth that warms up your body and smooths your tummy on a cold winter evening.
Tips on making your own awesome Tomato Beef Soup
The trick to make the tomato beef soup tasty besides building a basic aromatic base is that you need to thin slice the beef to paper thin. I mean really really thin – think thinner than sashimi and slightly thicker than shaved beef.
This tomato beef soup is perfect for an early fall light supper. You can pair it with mashed carrots or baked sweet potato and yam for an even heartier meal.
And if you’d like to incorporate this soup into your weekly meal prep, I discuss further tips in my cooking video below.
Be sure to try this lovely yummy bowl of Tomato Beef Soup and share the recipe with your loved ones.
It will be one of your favorite soup after one sip.
Bon appetite !
Are you on Pinterest?
Click the Pinterest logo to your left (or to the top of your mobile screen) to save my long and beautiful pins to as many boards as you like. They are designed specifically for you only !
Delicious homemade Tomato Beef Soup, inspired by Vietnamese pho with thin sliced beef and tomato. A quicker way to enjoy a bowl of delicious Vietnamese pho.
- ¾ to 1 lb beef sirloin chill in the freezer for 20-30 mins then slice into paper thin
- 1 tbsp coconut oil saute use
- 2 tsp crushed garlic
- ¼ tsp black pepper
- 2 tsp fish sauce
- 2 tsp extra virgin olive oil
- 2 tsp garlic crushed
- 3 pieces of thin sliced fresh ginger
- 2 stalks scallion chopped (use white parts for sauteing, green parts for garnishing before serving)
- 1 tsp grated ginger
- Half one whole lime zest
- Half one whole lemon zest
- 6 cups beef broth
- 2 tsp red boat fish sauce
- 2 tsp rice vinegar
- ½ tbsp coconut aminos
- 1 medium tomato sliced into wedges
- Cilantro for garnishing optional
- ¼ to ½ lime juice before serving
- Thin slice the beef to paper thin and marinade the beef with ingredients under “beef marinade”.
Heat 1 tbsp coconut oil in a wok/medium size soup pot. When hot, lower the heat to medium. Stir-fry “Aromatics (A)” group. Season with a small pinch of salt. Saute until fragrant about 1 ½ mins.
- Add ingredients under “Other”. Cover the pot with a lid. Bring the broth to boil then lower the heat and simmer for about 5 mins.
- Just before serving, bring the soup to boil again. Add thin sliced beef and simmer for about 1 min. Turn off the heat. Add ingredients under “Aromatics (B)”.
- Taste and see if ¼ or ½ lime juice is needed. If your palate prefers stronger flavor, add another ½ tbsp coconut amino. Garnish with cilantro and green parts of scallion. Serve hot.