The difference of Pho in two regions of Vietnam

People around the world come to Viet Nam almost to try the best soup in the world called Pho. However, some of them like southern Pho than northern pho, and vice versa. So what makes visitors divided like that? The things that make northern Pho differ from southern Pho are noodles, taste, and topping. The first obvious disparity between Pho in the two regions is the noodles. While Northern Pho normally uses big and flat noodles, the Southern version has its noodles a little thicker and softer. Second, the broth in the two regions are cooked quite differently. Northern Pho’s broth is considered clean and low-fat as the standard of a delicious broth. In contrast to Northern Pho, Southern Pho's broth will often have a rich and fattier. Last but not least, the toppings and the way people adjust their own dish also make the difference. Northern people prefer a dish with a broth-based soup, condiments such as green onions, thinly sliced white onion, chopped cilantro, or mint are put on top rather than served alongside. In contrast, Southern people are much likelier to prefer a well self-seasoned one, using hoisin sauce, Thai basil, veggies, lime, green onions, mint, cilantro, bean sprouts, and chili sauce to enrich the broth’s flavor. On the whole, noodles, broth, topping and flavor are all factors that make the difference between Northern Pho and Southern Pho. The fact, I have tried both of them, and I can't say what is the best. All are different, and each reflects its region, and no matter what region they are in, they still retain the characteristics of the pho that our ancestors left for us.