My friend Simon says that there's a lot of confusing and misleading online chatter about chicken phở these days. If you've had the original beef phở then you're bound to want to explore the chicken version, which is slightly lighter in flavor, but delicious still.
Making noodle soup is an art form that take a bit of time, but most of the time is passive cooking. I encourage you to try making your own bowl so that you may savor and appreciate a well-crafted bowl. At Simon's urging, I'm sharing this chicken phở recipe from my cookbook, Into the Vietnamese Kitchen (Ten Speed Press, 2006).