Quality of pho in Vietnam versus US (North America)
Setting aside differences in Northern versus Southern style pho, I'd like your opinion on pho ingredients in VN compared to ingredients in the US (or maybe other western countries like Canada or Australia). I've eaten pho in many places and can't believe that pho in the US/North America is better because there are more abundant and better quality ingredients, specifically meat and bones.
Really love these generalizations. Not. ?
Problem is people talk in simple black and white, when it's never black and white in real life. When it comes to pho, using bones from cows in VN or US doesn't affect taste (if at all) as much as who's making the pho. These arguments about ingredients only totally disregard one of the most important factors in making good pho: the person making it.