With respect to what many, me included, consider as “authentic” pho, it is really subjective at best. From my other post titled On Viet People’s Expectations, Standards, and Ideals for Pho vs. Non-Viet, I believe it boils down to 3 factors for a non-Viet to understand what good pho is: 1) try multiple times and places to understand the consistencies and inconsistencies, 2) get opinions from Viet friends, or 3) go where the Viet crowds gather.

In my opinion, the only reason vegan pho is not considered authentic is because, like any other vegan dishes, it is created to serve a particular need or niche, based on an already established or available dish, and not necessarily as an original. Hope this helps.

I also wondered, having tasted a restaurant Pho here in upstate NY, how cinnamon-y and anise-y is the broth supposed to taste, compared to the savory flavors. Can you comment on the flavor balance in an authentic broth? I am particularly interested in vegetarian Pho, which I realize from your site is not actually authentic Pho.

The large mound of culantro ngo gai at upper right was actually from Pho Hoa Pasteur in Saigon. The tray that was holding it must have been about 10-12 inches in diameter and 2 inches deep! Not like the small saucer/plate we get around here. Actually over there you can count on getting huge portions of garnish. It’s expected to be provided.

Re: Pho Bac. I think for me, pho Bac is a little tastier in the broth, as it has more of the spice star anise and as a result a little more pungent in both taste and smell. But it’s all about knowing you’re eating the original, much like appreciating real Italian pizza you get in Italy versus the American varieties with tons of toppings.

I agree with you. Sometime you hit a place with pho that is so good, who needs all the extra stuff.

I’m not sure I could eat Pho without all the good stuff we put in like bean sprouts, lime, basil, hoison, sriracha. Although some Pho is that good where it can stand alone without the flare of the garnish.