I've been cooking phở at home for a while now, mostly following Leighton Pho's recipe — 24-hour marrow bone broth, oven-roasted aromatics, brisket, oxtail concentrate as the X-factor.
Each batch is a little different. I wanted a place to track what I changed, how it scored, and whether it was worth the cost. This is that place.
On the restaurant side: I've eaten pho across SoCal, Saigon, and Hanoi. Opinions have been formed.