Tomato Beef Soup with Vietnamese Coriander

a bowl of canh bo rau ram (Vietnamese tomato beef soup).

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Tomato Beef Soup with Vietnamese Coriander

Tomato Beef Soup with Vietnamese Coriander (canh bò rau răm) is a rustic and traditional dish often enjoyed in family meals in Hanoi. This comforting soup features tender beef and tangy tomatoes, providing a delightful burst of flavors in every spoonful.

Prep Time20

Cook Time20

Total Time40

Course: Soup

Cuisine: Vietnamese

Keyword: canh bo rau ram, Vietnamese beef soup

Servings: people

Calories: 175kcal

Author: Sophie

Ingredients

For the Beef

8 oz flank steak or sirloin (or ground beef)
⅜ teaspoon salt
⅜ teaspoon black pepper
1 tablespoon minced garlic
1¼ teaspoons cornstarch
1½ teaspoons cooking oil (plus more for cooking)

For the Soup

¾ cup thinly sliced yellow onions (about half a large onion)
½ tablespoon minced garlic
1½ teaspoons fish sauce
1 lb tomatoes, cut into wedges
¾ teaspoon salt
4½ cups water
1 tablespoon lime juice
several slices of bird's eye chili (optional)
2-3 scallion stalks, thinly sliced
1 cup Vietnamese coriander, roughly chopped (you can use up to 1½ cups)

US Customary - Grams

Instructions

Slice the beef thinly against the grain into small pieces. The pieces should be smaller than beef slices in stir-fries. Toss well with all other ingredients in the "For the Beef" section (salt, pepper, garlic, cornstarch, oil). Set aside to marinate for about 15 minutes.
Place a heavy pot with a wide bottom over medium heat. Once it is hot, add oil to coat the bottom. Add onion slices and sauté for 1-2 minutes until the onion is fragrant and has a light color.
Add the remaining minced garlic and sauté briefly until the garlic is fragrant.
Increase the heat to medium-high and add the beef. Spread the meat on a thin layer and brown it until the outside is still slightly pink. Toss the beef with fish sauce, and then transfer the meat mixture to a plate, leaving just a few onion slices and small bits of beef in the pot.
Reduce the heat to medium and add half of the tomato wedges. Cook for about 4-5 minutes, or until they are softened. Adjust the heat as needed.
Add water to the pot. Also add the remaining salt, then let the soup come to a boil. Skim off the foam if needed, and add the remaining tomato wedges along with the lime juice.
Reduce the heat to a simmer and cover the pot with a lid slightly askew. Simmer for about 5 minutes.
Remove the lid and increase the heat. Add the sautéed beef mixture and chili (if using). Give the soup a quick stir, and adjust seasonings to taste.
Quickly add the chopped scallion and Vietnamese coriander. Give it another quick stir, and the soup should start to boil again. Transfer to serving bowls and serve right away.

Notes

If you can't find Vietnamese coriander, you can try using a combination of cilantro and mint (or Thai basil) as a substitute. However, the flavor won't be the same.

For a heartier soup, you can use low-sodium beef broth instead of water. For us, we prefer how light and flavorful the soup turns out with just water. If using beef broth, adjust the seasonings as needed.

The recipe can serve 3-4 people. If you have meat lovers in the family, you can increase the amount of beef (as well as the ingredients to marinate the beef) by 50%.

Nutrition