There's a number of pho places around me and occasionally I or a roommate will take home their extra unfinished soup. Now my impression of Pho is that the broth is so awesome from boiling tons of bones, which means it should have a ton of collagen. However, everywhere pho place we've saved soup from in the fridge hasn't congealed like my homemade bone broth does. Is restaurant pho generally just more diluted? Or are they not even using bones and just some powdered flavoring? They are all quite well rated places so I was surprised.