Vietnamese Pho-Inspired Tomato Beef Soup (Paleo, Whole30, Keto)
Simple and super delicious Paleo Vietnamese Pho-Inspired Tomato Beef Soup. This Easy Pho Recipe is quick, Paleo, Whole30, Keto, and Gluten-Free. It will keep you warm throughout colder months!
Simple and super delicious Paleo Vietnamese Pho-Inspired Tomato Beef Soup. This Easy Pho Recipe is quick, Paleo, Whole30, Keto, and Gluten-Free. It will keep you warm throughout colder months!
- 6 cups beef broth
- 2 tsp rice vinegar
- â¼ tsp black pepper
- â¾ to 1 lb beef sirloin (chill in the freezer for
- cooking fat of your choice
- 2 cloves garlic (grated or crushed)
- 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 green parts for garnishing before serving))
- half one whole lime zest
- half one whole lemon zest
- 2 tsp red boat fish sauce
- â½ tbsp coconut aminos
- 3/4 cup sliced tomatoes (reserve a few pieces before serv
- cilantro for garnishing (optional)
- half one whole lime juice
- Carbohydrate 0.136300000040577 g
- Cholesterol 0 mg
- Fat 0.980866665435836 g
- Fiber 0 g
- Protein 1.46920000115644 g
- Saturated Fat 0.231017333244151 g
- Serving Size 1 1 serving (126g)
- Sodium 545.697666997339 mg
- Sugar 0.136300000040577 g
- Trans Fat 0.0314473333041032 g
- Calories 16 calories
Step-by-step
- 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.
Achieving Paper-Thin Slices
What separates a tough chew from a tender bite in quick-cooking beef soups is the preparation of the protein. Chilling the sirloin in the freezer for 30 to 45 minutes firms the muscle fibers just enough to allow for razor-thin cuts against the grain. Slicing across the grain shortens the muscle fibers, resulting in meat that yields easily to the spoon without requiring a long braise. When combined with the marinade, these translucent sheets absorb seasoning rapidly.
Controlling Residual Heat
Adding raw beef directly to hot liquid demands precision to prevent overcooking. Submerging the sliced sirloin in simmering broth for only 15 to 30 seconds preserves a tender, slightly pink interior. Leaving the meat in boiling liquid past this window causes the proteins to tighten completely, rendering the beef dry and gray. Turning off the heat immediately before introducing the second wave of aromatics protects volatile compounds like fresh citrus juice and herbs from degrading.
Balancing Acid and Umami
Fish sauce and coconut aminos provide a deep savory foundation that balances the tart brightness of fresh lime juice and tomatoes. Simmering the initial aromatics for 90 seconds releases fat-soluble flavor compounds into the cooking fat before the broth dilutes them. Storing any portions in an airtight container for up to 48 hours allows the tomatoes to soften further into the broth, though the meat should be reheated gently to avoid toughness.
