This recipe is for Son and Friend. I had no previous experience making non-meat Pho, so I made up this Pho broth and substitute roots for the chicken or beef bones.

• 1 Ginger chub, the size of a thumb, slightly bruised
• 1-2 large onions
• 2 echalottes (can sub with another onion)
• 1 small fuji apple, peeled, cored, quartered
• 1 large carrot, peeled, cut in half
• 1 daikon, maybe ½ lb size, quartered
• 8 cups of water
• 1 small/thin cinnamon stick
• 2 star anise
• 1 package of pre-made Pho seasoning found at most oriental food stores
• 2 tsp salt
• 1 tsp rock sugar or plain sugar
• Fish sauce for umami seasoning

Char the ginger and onion. I do it over the gas or electric stove. I scraped off the charred skin if it’s too blackened. Otherwise, a bit of the burnt skin add some amber coloring to the broth.

In a pot over medium heat, add water and all ingredients except for fish sauce. When water comes to boiling, remove any scum and turn down the heat to let it simmer for an hour. Add fish sauce to the broth before serving.

The noodles can be made according to the instructions on the package. I usually soak the noodles in room temp water for ½ hour to soften it. Drop each serving of noodles into boiling water for 1 min, then use a strainer to drain. Place noodles in a bowl, with the vegetarian choices on top, then garnish with chopped green onions and cilantro. Pour hot broth into a bowl and serve right away.

When Friend was visiting, I served Pho with thinly-sliced tuna over the noodles, and covered with chopped green onions and cilantro. The result with the red ahi slices looks very much like Pho Tai (Pho with raw beef slices).