I like pho, don't love the local restaurant options (not in a region with a lot of SE Asian immigrant population and restaurants), looked at the quick Serious Eats version and also the Steamy Kitchen version and decided to cook yesterday (bitterly cold day, good one for simmering indoors). Went with SK because I wanted to practice making stock with beef bones (not something I've mastered).
I'd say - success based on the recipe, but I could have probably done a few things better. I used 5 lbs beef bones, more knuckle than leg, and 1.5 lbs of shank. The shank is still tough after 4 hours simmering - perhaps there is a better meat choice. I could have used a "little" less fish sauce (now I know). I may, next time - or with my leftovers - use the Knox gelatin powder trick to increase mouth feel. I may be too cheap to try the full Serious Eats version with multiple types of meat, oxtails etc.
WOW, this is flavorful stuff. So flavorful I might not want to drink multiple mugs of it (courtesy of fish sauce) but do want to pop some noodles into it. I'd call it a home cooking success.