What if I told you-you could make a delicious Pho from scratch in under 45 minutes? By using a beefy blend of dried mushrooms, I've managed to shave a few hours off making the broth without compromising on flavor. It has all the lip-smacking umami of the original, neatly balanced by the sweet smokiness of the char-grilled aromatics, while warm spices like cinnamon, star anise, and cloves hit all the right notes. Oh, and it happens to be plantbased