Phở Chay (Vegetarian Phở Broth)

This makes 12 cups of broth, to use in Vegetable Pho Soup. You can make the broth ahead of time, refrigerate or freeze it for use later.

• In the Instant Pot "pot" but on med-high heat on the stove, fry cut sides down for 10 minutes until nicely browned.
•   - 2 Tbsp Coconut Oil
•   - 2 medium onions, peeled and halved (410g)
•   - 2" piece ginger root, cut in half lengthwise (60g)

Then add spices into the oil and let them release their fragrance into the oil  (~ 1 minute)

 - 6 star anise 'stars'

 - 1 Tbsp coriander seeds

 - 6 green cardamom pods, slightly crushed to open their shells

 - 2 cinnamon sticks (3" long each)

Broth

• 3 Boxes of Campbells Pho Broth (900ml x 3) - or 3 Tbsp veggie beed bouillion  in 3L of water
• 6 Tbsp Maggi seasoning
• 1/2 tsp red chili flakes
• 
  

And for that necessary "bone broth" collagen mouth-feel / body,

• 1 Tbsp xanthan gum dissolved into 2 Tbsp olive oil 
• If you do not dissolve the xanthan gum this way before adding it to the broth, it WILL clump.

Transfer the InstantPot "pot" to the InstantPot and pressure cook on high for 20 minutes and wait for the pressure to come down naturally (another 30 minutes or so).  If you are in a hurry you can depressurize it manually but your house may smell like Pho for a week!

• 
  
• If NOT using an InstantPot...
• Bring water to boil.  Add rest of ingredients to water, then reduce to a simmer for 90 minutes.

Serve with boiled vegetables (broccoli, cauliflower, snap peas are a good choice) and thick "rice stick" noodles.  

Also good with Baked Five Spice Tofu.  

Other accompaniments:  Red chili peppers, lime wedges, chopped peanuts, bean sprouts, fresh basil.

Also, serving it with Vietnamese Peanut/Almond Sauce is great, as it can make that Calgary-famous Pho Sate !