Washington Post‘s Tim Carman:
One of the many attractions of pho, the Vietnamese noodle soup, is its open-endedness, its willingness to let slurpers customize their bowls however they please. Pho parlors, of course, enable diners with a small bounty of tabletop garnishes and sauces: hoisin for sweetness, Sriracha for kick, bean sprouts for crunch, limes for tang, jalapenos for heat and Thai basil for an element of anise. You, the eater, become the flavor agent in the house of pho.
Via big bro HmL.