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One of the secrets to making good and fast vegetarian pho is selecting the right broth at the store. Purchase an amber brown and robust broth, such as those made by Whole Foods or Swanson, which tends to be on the clear side and seasoned with spices that are more in line with pho; use two cans or one large carton. Avoid golden-hued vegetarian broths that are often celery forward and mute pho spices. Stocked at many supermarkets, La Baleine sea salt, Annie Chun pad Thai rice noodles, and Kikkoman soy sauce work well for this recipe.