Pho is actually really simple to make, but I wanted to breakdown what I've learned from my mom, and many iterations of trying to replicate her version. I wouldn't say this recipe is traditional or authentic. I'd just say it's good. Having eaten pho a dozen times and a dozen different ways, all over Vietnam, I can only say there are good and bad preparations of this dish, but no official one that rules them all.
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I love falafels. To me, a good falafel should be explosively crunchy on the outside, and light and fluffy on the inside. A bad falafel is bland, dense, and sometimes even pasty. I've had my fair share of those.
This recipe took some trial and error to develop. Here are the most valuable things I've learned: