Commemorating the first ACT "Pho-Deaux", at the Clay Pot, Starwood Lurker, Steph3n, and myself, 5/14/12...

In my eyes (those of a purist), Pho is "Beef", a broth from shanks and the like, whilst chicken and shrimp variations likely carry other names "in country". I have this suspicion that the "classic" version came with "Tendon", although certainly better cuts add upscale refinement, and the "meatball" addition is for the luxury 4* and 5* diners. Obviously, there are countless variables among the garnishes and additions, but could any here of actual Vietnamese heritage confirm that cooks from the North tend to use anise in the broth?