Peel and cut the carrot and radish into 1-inch slices. Add to a large pot with the chopped pineapple, lemongrass stalks, mushrooms, salt, sugar, and fish sauce if using. Cover with the 10 cups of water.
Bring to a boil over medium heat, then lower the heat and let simmer (on low-medium) uncovered for about 2 hours. In the meantime, if you haven't already, prepare the saté.
Stir in the mushroom seasoning if using, and the chopped cilantro. Taste the broth and adjust salt and sugar to taste. Cover the pot to keep it hot.
If using, soak the vegan beef in water for at least 25 minutes. Then drain and squeeze to press out excess water. Transfer to a small mixing bowl and season with about 1/4 tsp salt, 1/2 tsp sugar, and a pinch of ground black pepper. Stir to coat.
Heat a tablespoon of oil in a large skillet over medium heat. Once hot, add the vegan beef and sautée for 3-5 minutes, or until slightly golden. Remove from heat and set aside.
Cook the rice noodles according to the package instructions. Drain the noodles and divide into serving bowls. Add about 1 tbsp of saté (more or less depending on how spicy you want it) to each bowl. Pour in the hot broth and stir to dissolve the saté. Top with vegan beef slices, tofu, vegan sausage, sliced onions, a squeeze of lime, and more fresh cilantro. You can also add mung bean sprouts and/or banana blossom for extra texture. Enjoy immediately!
The broth will keep for up to 4 days in the refrigerator.
No nutritional information for this recipe as it is very hard to calculate.
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