Vietnamese Pho-Inspired Tomato Beef Soup
A simple and delicious Vietnamese Pho-Inspired Tomato Beef Soup that’s perfect for colder months. Check out how to make this quick and simple Pho to keep your tummy happy and healthy !
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 Pho-Inspired 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 above. If you give this Whole30 Breakfast Sandwiches a try, let me know ! Leave a comment and rate the recipe. And don’t forget to take a picture and tag it #IHeartUmami on Instagram. I’d love to see what you come up with. XOXO !
Vietnamese Pho-Inspired Tomato Beef Soup (Paleo, Whole30, Keto)
- ¾ to 1 lb beef sirloin, chill in the freezer for 20-30 mins then slice into paper thin
- Cooking fat of your choice
Beef seasonings (after sliced to paper thin):
- 2 cloves garlic, grated or crushed
- ¼ tsp black pepper
- 2 tsp fish sauce
- 2 tsp extra virgin olive oil
- 3 large cloves garlic, finely chopped
- 3 tsp fresh ginger, finely chopped
- 2-3 bulbs scallions, chopped (use white parts for sauteing, green parts for garnishing before serving)
- 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
- 3/4 cup sliced tomatoes, reserve a few pieces before serving
- Cilantro for garnishing, optional
- half one whole lime juice
- Thin slice the beef to paper thin and marinade the beef with ingredients under “beef marinade”. Mix well and set aside in the fridge until ready to use. You can also chill the steak in the freezer once it’s more firm it’ll be easier to slice.
- Heat 1 1/2 tbsp avocado 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 “broth”. 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 hot simmering again. Add thin sliced beef and simmer for about 15-30 seconds or until the beef slices turn slightly pink but not cooked through. Turn off the heat. Add ingredients under “Aromatics (B)”.
- Taste and see if more lime juice is needed. If your palate prefers stronger flavor, add another ½ tbsp coconut amino or salt. Garnish with cilantro (optional) and green parts of scallion. Serve hot and immediately.
I made this recipe for lunch and it is extremely tasty! Simple and delicious! Definitely recommend topping with fresh cilantro for those added herbs. The longest part was slicing the meat so definitely do that the night before for quicker results the next day!
I found your website by chance when I was looking for the meatball soup with daikon. So, this Tomato Beef Soup was the first of your recipes that I tried. One word, UMAMI!!! It fits to the T what your blog’s about. Thank you so much for this amazing recipe!
I love pho! This sounds amazing!!!
I need to spend more time enjoying soups especially something as refreshingly tasty as this! Love your site!
Your recipes are always so amazing. Simple and delicious. We had this for dinner last night. Everyone gave it a thumbs up.
You must have been an easy kid to feed, and it looks like your mum taught you well! This looks amazing. As always, looking forward to trying this recipe, especially with cooler weather settling in. YUM!
Mmmmm that sounds super good right about now!
This is so beautiful and nourishing. My husband loves Pho, I know he would really love this dish.
Thanks so much Emily ! Love this short cut way to make stovetop pho !
Chinese Egg Drop Soup was my first favorite as a child, I used to order it at a local restaurant. I didn’t get to try Pho though until I was into my 20’s, but it was instant addiction so I can’t wait to try yours out!
Thanks, Kari !
I just love everything about your recipes ChihYu, always so fresh and clever! xxD
Thanks so much Donna. Appreciate it !
This looks so delicious and nourishing! I love all kinds of soups!
Me too Jessica ! XOXO !
This is a must make. I am so excited to try it out.
Thanks so much !
Thinly sliced beef like this in soup are my FAVORITE. This looks incredible as always!
Thank you Jean !!
Ohh yes dear friend! This is my love language kind of soup! I can’t wait to make this! Thank you!
I totally agree ! Perfect for Fall and colder months !
This is my new favorite soup recipe! Such a tasty and easy soup, I find it even better than original Pho. I made it yesterday and already bought the ingrediences to make it again tomorrow 🙂
Thanks so much Angie, I love Vietnamese pho very much too especially this Paleo version !