the two best I myself prefer...the key to good pho is to season it right...give a good squirt of siracha and a squirt of hoisen sauce and mix it together both in the MSG-ridden broth, and also in an empty ramiken to dip your meat in with chop-sticks. I do not prefer the thai basil; only the bean sprouts. Also, I always ask for extra onions and if I'm at Pho Hoa, I ask for quail eggs in the soup too. (i get the brisket)