Beef Pho Bowl with Gluten-Free Noodles
Recipe by Reuben Riffel
Serves: 2-3
Preparation time: 20 minutes
Cooking time: 40 minutes

  • Ingredients

For the broth:

  • 1L good quality beef stock
  • 2 Tbsp Harvest Table Bone Broth Powder
  • ½ red onion, finely sliced
  • 2-3 spring onions, sliced
  • 2 cloves garlic, sliced
  • 1 thumb of ginger, sliced
  • 1 star anise, whole
  • 2 cardamom pods, whole
  • 1 bunch coriander stems, roughly chopped
  • Salt and pepper to taste
  • 100 g mushrooms of your choice

To assemble

  • 200g beef fillet, cooked to your liking and thinly sliced
  • 100g soba noodles cooked according to package instructions

To serve:

  • 3 spring onions, sliced
  • 50 g sprouts
  • 1 bunch fresh coriander
  • 1 lime
  • Sriracha Sauce


Start by making the broth. Add the beef stock and The Harvest Table Bone Broth Powder to a medium sized saucepan over medium heat. Simmer until dissolved. Add the remaining ingredients, besides the mushrooms, and simmer on low for 15-20 minutes. Season to taste with salt and pepper. Turn off the heat and allow the flavours to infuse. Strain the broth and return to the saucepan over medium heat. Add the mushrooms and allow to cook for 5 minutes or until tender. Remove the mushrooms and set aside.

To assemble, add the noodles to the bottom of a bowl. Arrange the slices of beef on top of the noodles along with the mushrooms. Pour over half of the broth and garnish with spring onions, sprouts and fresh coriander. Add a squeeze of lime juice and Sriracha sauce.