Add the charred aromatics to a large pot, and add 8 cups of water. Turn the heat to high.
Meanwhile, in a small, dry skillet, toast the cinnamon, coriander, fennel, anise, and cardamom over medium heat. As soon as the spices start to brown or become fragrant, remove them from the heat. Scoop them into a spice bag or cheesecloth, and then add them to the pot. (You can also add them directly to the pot, but it might be more of a pain to stir later).
When the mixture comes to a boil, reduce it to a simmer. Cook for about two hours, stirring occasionally, until you can taste the flavors infused into the broth and it is reduced by a couple of inches.
Stir in the soy sauce, and coconut sugar. Allow a minute or two for the sugar to dissolve. Taste the broth for seasoning and add more soy sauce or table salt, and sugar, as desired. Turn off the heat.
You may taste the broth and think that it's plenty savory, but lacks a little bit of spark. That's why it's served with a fresh squeeze of lime. Mix and match the rest of the toppings as you wish, but don't exclude the lime!
Nutrition facts include the broth and spaghetti squash and exclude other toppings.
Vegan Spaghetti Squash Pho (Vietnamese Noodle Soup) originally printed from https://yupitsvegan.com/vegan-spaghetti-squash-pho/ November 30, 2014