Quick Vegan Pho

1.Toast the aromatics: In a dry pan over medium-high heat, briefly toast the halved onion, ginger, star anise, cloves, cardamom pods, and coriander seeds until fragrant, about 1-2 minutes.

2.Add the vegetable broth and optional dried shiitake mushrooms to the pan with the toasted aromatics. Bring the broth to a gentle simmer.

3.Reduce the heat to low, cover the pot, and let the broth simmer for at least 20-30 minutes to infuse the flavors.

4.Strain the broth, discarding the solids. Return the infused broth to the pot.

5.Season the broth with soy sauce and sugar (or agave syrup) to taste. Keep the broth hot.

6.Prepare the noodles: Cook the rice noodles according to package directions. Rinse immediately with cold water to prevent sticking.

7.Prepare your chosen vegan toppings (e.g., pan-fry tofu and mushrooms, blanch broccoli).

8.Assemble the bowls: Divide the cooked rice noodles among deep serving bowls.

9.Arrange your prepared vegan toppings over the noodles.

10.Carefully ladle the piping hot infused broth over the noodles and toppings.

11.Garnish immediately with sliced spring onions and chopped cilantro.

12.Serve the bowls with a side plate containing bean sprouts, Thai basil, mint (if using), sliced red chilies, and lime wedges for guests to add as desired. Offer hoisin sauce and sambal on the side.