Good for reference. Honestly, I've never thought of throwing so much meat into the pot. Just moved into the house. Going to try it this weekend.

I worked in a Vietnamese restaurant in Amsterdam. Their Pho, pronounce "pheu" apparently was prepared on a daily basis with big pieces of meat in a huge pot on a big stove. The owners and managers loved a good Pho.

A good Pho is an event in itself. Easy to flavour, easy to share, easy to combine with other dishes and a great soup on its own.

Thinking about Pho makes me miss Vietnamese cuisine though. Next week, Pho!

The pho at my old employer was prepared continuously. Meat and bone were warmed up in the huge pot day and night.

The flavour was enough to silence me completely. The meat that came with the pho variants was exquisite.

A good bouillon as certain soups are called, needs time.

I couldnot watch anax video, it seems to be deleted or the usual unavailable outside US.Pho is considered as standard breakfast in Vietnam. There are actually several types of pho, you have the standard "pho tai" which is pho with raw meat (nothing like munch photo through, that looks like he used a steak to me) and "pho chin" which is pho with well cooked meat (not just meat that was boiled longer but pre-cook meat) and then you have "pho tai lan" which is pho with stir fried meat (this one is more oily but it is my personal fav) and "pho tai nam" with raw meat and well cooked beef flank as well as "pho tai gau" again raw with fat brisket.
Those are the standard types of pho in the North.
 
I would recommend anyone to add this to your pho. It is deep fried bread stick or "Quay" in Vietnamese.Again Northern style but they are great additions.