Vietnamese Pho-Inspired Tomato Beef Soup (Paleo, Whole30, Keto)

beef brisket

🥗Healthier: lean beef

💰Cheaper: chicken thighs

Chicken thighs are more affordable and still provide a rich flavor.

rice noodles

🥗Healthier: zucchini noodles

💰Cheaper: spaghetti

Zucchini noodles are lower in carbs, while spaghetti is a budget-friendly alternative.

Slice the beef sirloin into paper-thin strips; place in the freezer for 30 minutes to firm up for easier slicing.

Marinate the sliced beef with 2 teaspoons of crushed garlic, 1/4 teaspoon black pepper, 2 teaspoons red boat fish sauce, and 2 teaspoons of extra virgin olive oil; mix well and let sit for 15 minutes if not cooking immediately.

Heat 1 tablespoon of coconut oil in a hot sauté pan.

Add the remaining 2 teaspoons of crushed garlic, the white parts of the scallions, the grated ginger, and the sliced fresh ginger to the pan; sauté for about 1-1.5 minutes until fragrant without burning.

Add 6 cups of beef broth to the pan and bring to a boil.

Stir in 1 tablespoon of coconut aminos, 2 teaspoons of fish sauce, 2 teaspoons of organic rice vinegar, and the chopped tomato; cover and bring to a boil again.

Once boiling, reduce heat and let simmer for 5 minutes.

Taste the broth; if it seems two-dimensional, add the marinated beef to the boiling broth.

Cook the beef in the broth for about 1 minute until just cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens