Vegetarian Pho with Kabocha Squash

Name: Vegetarian Pho with Kabocha Squash
Ingredients: 1 kabocha squash; 7 Tbs. (3 1/2 fl. oz./105 ml) avocado oil or vegetable oil; 5 whole cloves; 2 star anise pods; 1 cinnamon stick; Pinch of red pepper flakes; 1 large yellow onion, cut into 2-inch (5-cm) pieces; 4 garlic cloves, minced; 2 pieces fresh ginger, each about 2 inches (5 cm) long, thinly sliced lengthwise; 10 cups (80 fl. oz./2.5 l) vegetable or mushroom broth; 1 Tbs. rice vinegar; Kosher salt; 1 bunch Easter egg radishes, trimmed and halved; 1/2 lb. (250 g) oyster mushrooms, trimmed and thinly sliced; 1/2 lb. (250 g) flat rice noodles; 5 oz. (155 g) sugar snap peas; 1 Tbs. fish sauce, or more to taste (optional); Limes wedges for serving; Thai or Italian basil leaves for garnish; Chili garlic oil for serving (optional)