Preheat oven to 350°. On a baking sheet, roast onion and ginger for 30 minutes.

In a large stockpot over medium-low heat, place star anise pods, cloves and cinnamon stick. Toast spices for 3–5 minutes or until fragrant. Add roasted onion and ginger, vegetable stock, 4 cups water, porcini mushrooms, ½ pound cremini mushrooms, dried shiitake, salt, brown sugar, peppercorns and soy sauce. Increase heat and bring to a boil; then reduce heat to low and gently simmer broth, uncovered, for 60 minutes.

Meanwhile, in a skillet, sauté ¼ pound cremini mushrooms until tender, about 10 minutes; set aside. In a pot, cook rice noodles according to package directions. Rinse noodles under cold water, drain and set aside. Toss noodles with sesame oil.

Using a fine-mesh kitchen strainer lined with cheesecloth, strain the broth, removing all solids. Discard solids.

Divide noodles and sautéed mushrooms among four large bowls. Pour broth over noodles. Set out bowls of each topping for people to add to their Pho: bean sprouts, basil, jalapeño, red chili, cilantro and lime.