Step 1: Create the Pho Aroma

1. Slice the yellow onion in half and cut the ginger into thin slices (no need to peel).
2. In a dry pan over medium heat, roast the onion, ginger, cinnamon stick, star anise, cardamom pods, cloves, and coriander seeds. Flip the onion and ginger once charred on one side. This should take about 3-5 minutes.
3. Once the spices are fragrant, remove them from heat.
4. When cool enough to handle, peel away the charred outer layers of the onion and ginger.
5. Place the roasted spices in a cheesecloth or spice bag and set aside.

Step 2: Prepare the Pho Broth

1. Wash and chop the daikon and carrot into large chunks.
2. In a large pot, add water, chopped vegetables, dried shiitake mushrooms, and the spice bag. Bring to a boil.
3. Season the broth with mushroom seasoning (or salt), sugar, and vegan fish sauce.
4. Cover the pot and let the broth simmer for at least 30 minutes to develop deep flavors.

Step 3: Prepare the Toppings

1. Rehydrate the vegan 'beef' slices by soaking them in warm water for about 10 minutes, then drain and squeeze out excess water.
2. Heat oil in a pan, add the vegan 'beef' slices, and season with salt and pepper. Pan-fry until slightly crispy. Remove from heat.
3. Wash and shred the oyster mushrooms, then add them to the pan along with cubed tofu. Sauté until golden brown.
4. Chop the green onions and wash the coriander and Thai basil, removing any tough stems.

Step 4: Assemble Your Pho Bowl

1. Cook the rice noodles according to package instructions. Drain and rinse under cold water to prevent sticking.
2. Taste the broth and adjust seasoning with salt and sugar as needed. Strain out the vegetables and spices for a clear broth.
3. In a serving bowl, add the cooked pho noodles, followed by the vegan beef, mushrooms, tofu, scallions, Thai basil, and cilantro.
4. Ladle the hot broth over the toppings.
5. Serve with lime wedges, hot sauce, and additional herbs to taste.