I've spent ten years perfecting my pho recipe, and the version with overnight simmered bone broth is unquestionably better than anything from a package. But when I visit my favorite noodle shop in Little Saigon, I secretly enjoy their pho even more—and I'm pretty sure they use store-bought broth. So does authenticity actually matter, or is it just gatekeeping that makes home cooks feel superior? I lean toward thinking that flavor and experience beat tradition, but I'm honestly torn because the cultural history behind the real thing feels important too.