Aussie with ~20 years in Asia, periodic trips to Cabramatta and California (lived there awhile). I'm a massive fan of the Laos versions which have huge amounts

Aussie with ~20 years in Asia, periodic trips to Cabramatta and California (lived there awhile). I'm a massive fan of the Laos versions which have huge amounts of fresh greenery. The biggest problem with foreign derivatives is generally they skimp on the greenery, use packet stock or use non-fresh noodles. None of these are acceptable. There's some tomato-in-soupified beef ones with differently shaped rice noodles in Xishuangbanna (sipsongpanna) near the Chinese border with Laos, they're excellent also. The Cantonese origin myth seems bogus: I've never had Cantonese food that celebrated subtlety like a pho, nor would I expect to find it. Lived in Guangdong a few years and visited at least 10 cities + HK + Macao so my opinion is somewhat informed.