Veggie Pho

Cook rice noodles following the instructions on the package.

In a pot over high heat add vegetable oil, onion slices and ginger chunks and char both sides until dark brown for about 3 minutes.

Add the coriander, star anise and cinnamon and quickly cover with water to avoid the spices getting burned. Add the Yondu and sugar. Simmer for 10 minutes.

Add the mushrooms to the broth and simmer for 5 more minutes. You can dive the mushrooms into the broth using a colander to avoid mixing with the other ingredients and spices.

Pass the broth through a sieve and reserve.

Put the cooked noodles in a bowl and top with the mushrooms, fresh mint and parsley leaves, some peanuts and sliced red chili. Pour in the Pho broth and serve with a slice of lime to squeeze in at the table.