Prep the aromatics:

1. Chop the yellow onion in half, and chop the ginger into thin slices (no need to peel).
2. Roast the onion, ginger slices, cinnamon stick, star anise and coriander on a pan or open flame. Flip the onion and ginger when they are charred on the other side. This takes about 3-5 minutes.
3. When the spices are fragrant, remove from heat. When they are cool enough to handle, use a knife to remove the charred outer layer of the onion and ginger. Wrap the spices in a cheese cloth or spice bags.

Make the vegan Pho broth

1. Wash and chop the daikons, carrots and mushrooms into equal-sized chunks. In a big pot, add the water, followed by the chopped daikons, carrots and mushrooms.
2. Add the spice bag and bring to a boil.
3. Add all the seasonings: mushroom seasonings/salt, soy sauce, sugar and simmer for 30 minutes with the lid on.

Make the toppings

1. First, pat dry the tofu and cut into thin slices. Wash the king oyster mushrooms and slice them in half. The optional step is to use a knife to create a criss-crossed pattern.
2. Fry the tofu and mushrooms until golden brown and crispy on both sides, add salt to taste.

Garnish & Serve

Wait until everything is ready before you start cooking the Pho rice noodles according to package instructions. Then prepare two bowls:

First variation: Northern style.

• Garnish with cilantro, spring onions, and chilli slices.
• Squeeze one or two lime wedges to make the broth lighter.

Second variation: Southern style.

• Garnish with spring onions, Thai basil, bean sprouts and fresh herbs.
• Add hoishin and sriracha to strengthen the taste.