I love pho but I do not know how most pho lovers season the soup. I just realized that I have been splashing the same swirl of the chili garlic sauce (with the chicken on the bottle) and one more swirl of plum sauce on my pho--which, by the way, makes for a tasty, reddish-colored broth. And I always throw in the bean sprouts, basil and chili pepers. But, what the heck do real Thai folks do? I have been avoiding the evil-looking chili-oil, etc. Please advise, esp. if you are a Bangkok-born person.