Vegetarian Pho

1: Prepare the veggies: Peel the Korean pear, discard the seed, and cut into large chunks. Peel the radish daikon and cut into large chunks. Leave the peel on the apple, discard the seeds, and cut into large chunks. Peel the carrots and cut into large chunks.

2: Char onions and ginger in an air fryer, open fire, or broil in the oven. Air fry at 400°F for 20 minutes, flipping halfway through.

3: Toast spices (star anise, cinnamon sticks, cardamon pods, fennel seeds, corriander seeds, and cloves) in a skillet until aromatic and slightly colored. Place into a cheese cloth bag (optional).

4: Place all ingredients into a stock pot with 4 liters of water, rock sugar, and Yondu seasoning.

5: Bring stock to a boil over high heat. Reduce heat and simmer for 30 minutes.

6: After 30 minutes, discard everything. Taste test and adjust flavors as needed. Assemble your bowl with pho noodles and preferred toppings.