Tonkotsu Ramen Vs. Pho by Joshua Weissmann

There are two kinds of pho in Vietnam (North and South), and Josh used
the South style. I believe that most forgein will be more familiar with
the South version than the North. The only difference is that we use
clove instead of coriander seeds in the north. Add a few spring onions
and finely chopped fresh herbs like basil and coriander to the bowl to
finish. To counteract the sweetness and richness of the broth, add some
vinegar to make it slightly sour. Use fermented chili sauce to add some
heat. We do not use hoisin sauce in the north.