Preparation

1. To Make The Broth: Preheat broiler to high, place the baking rack about 8 inches from the heating elements. Line a small baking sheet with aluminum foil and place the onion and ginger, cut-side-up onto the sheet and lightly spray with a bit of avocado oil spray. Broil for about 8 minutes or until the tops of the onion and ginger are a bit charred. Remove and set aside. Heat a large soup pot over medium high heat and lightly spray with a bit of the avocado oil spray. Add the star anise, cloves, cinnamon stick, coriander seeds and cardamom pods. Stir and allow to toast until fragrant, about 2 minutes. Add the charred onion, ginger and broth (be careful as it might splatter a bit) and stir to combine. Bring to a boil over high heat, then reduce heat to low, cover and simmer for at least 30 -45 minutes to allow the flavors to develop.
2. In the meantime, use a new pot to cook the noodles according to package directions. Strain and place into bowl then toss with the toasted sesame oil to prevent them from sticking together.
3. Pour the seasoned broth through a strainer into the pot used to cook the noodles and discard the solids. Return broth to a low simmer then add the tamari, brown sugar, and vinegar into the hot broth. Season as desired with salt. Broth can be refrigerated or frozen at this point. Feel free to make a big double batch and freeze for future enjoyment.
4. The Veggies: Warm the avocado oil in a medium skillet over medium high heat and add the sliced mushrooms. Cook, stirring often until lightly browned, about 5 minutes. Remove from heat and add to the hot broth. Add sliced carrots and cook for about 5 minutes. Just before serving, stir in the sliced snap peas and bok choy.
5. Make it your own: Add about a half cup of noodles to each bowl, then ladle about 1 1/2 cups of the hot broth with the vegetables over the noodles. Top each bowl with your favorite garnishes and serve with a wedge of lime to squeeze over the top. Stir the garnishes into the soup to add more flavor and texture to the pho. Serve with extra sauces such a hoisin or chile paste as desired.
6. Feel free to get creative with the veggies: broccoli florets, spinach or thinly sliced kale (instead of bok choy), diced or spiralized zucchini or yellow squash.