1. Pour water into a medium-size saucepan. Add vegetable stock base, bring to a boil, and reduce to a slow simmer. Add ginger, onion, lemongrass, lime juice (freshly squeezed), hoisin sauce, and Chinese five spice. Slow simmer the broth for 45 minutes. Strain pho broth through a strainer. Hold hot for service.
2. Preheat frying oil to 350°F. Remove jackfruit from the package and drain for 10 to 12 minutes. Pat dry and cut any segments as needed. Blend cornstarch and Chinese five spice in a mixing bowl until fully incorporated. Place jackfruit in the five spice cornstarch mixture and gently coat until fully coated. Gently place the coated jackfruit into a vegan-friendly fryer until golden and crisp, about 4 to 6 minutes. If a vegan-friendly fryer is not available, a pan fry or sauté technique may be applied. Gently move the jackfruit during the frying process a few times to prevent clumping and to achieve even browning and crisping. Hold hot for service.
3. Place sugar and water in a large pot over medium heat. Stir until bubbling and the sugar has melted to a caramel consistency. Stir in the hoisin sauce, minced garlic, and shallots, then add the coconut water. Adjust the heat to medium so it is simmering enough to activate the reduction process. Allow the sauce to reduce and simmer for 15 minutes until it reaches the desired sauce consistency. Note that when removed from heat, the sauce will continue to thicken as the sugar cools. Hold hot for service.
4. To assemble, sauce 5 ounces of crispy five spice jackfruit in 3 ounces of caramel hoisin sauce. For each serving of pho, place 3/4 cup rice noodles into a large soup bowl and ladle 1 cup of hot broth over the top. Garnish with 5 ounces of the caramelized five spice jackfruit. Garnish the pho bowl with the following condiments and sauces: 2 lime wedges, 1 tablespoon sliced jalapeño, 1 tablespoon sliced green onions, 2 sprigs of cilantro, 1 teaspoon chopped Thai basil, 1 tablespoon chili, and 1 tablespoon sriracha.