I recently came to the realization that all pho broth tastes pretty much the same if you put a ton of hoisin and sriracha in there. It was only when I stopped adding them (maybe just a little sriracha for heat) that I started being able to really distinguish between good and great pho broth.
Is it traditional to dump a lot of hoisin and hot sauce in pho? Or do you put them on the side and dip the meats into them (as I've heard from one source)? I wonder if including hoisin and sriracha with pho is an American thing, or if it's traditional in Vietnam too.