Hanoi Tomato Beef Soup with Vietnamese Coriander

I am a Christ loving Grandma who has been following a low carb lifestyle for many years. I am a type II diabetic and a major foodie, which sometimes can be polar opposites! I collect many recipes that are not low carb, so that I can take a stab at recreating the recipe suitable for my dietary needs. I also make sweets for alot of my family members & friends. So I have lots of recipes from all kinds of different dietary profiles in order to influence and supplement my "foodie" tendencies.

Tomato Beef Soup with Vietnamese Coriander, known as “canh bò rau răm” in Vietnamese, 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.

subheading: 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)

subheading: 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 to 3 scallion stalks, thinly sliced

1 cup Vietnamese coriander, roughly chopped (you can use up to 1½ cups)

Note: Ingredients may have been altered from the original.

Directions at delightfulplate.com

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