I like my Pho with flat rice noodle, cooked and rare beef, no bean sprouts, just lots of finely chopped green onions & cilantro, add a couple of cooked 4-inch cut white part of onion stems, fresh red chili pepper and a squeeze of lime. Never used hoisin sauce or sriracha in my broth because it ruins the subtlety aroma of Pho broth.

I agree with you that the broth has to be clear and not cloudy. But I'm confused about the "northern style with its sweetness, masking that "beef" taste". If anything that's the exact opposite of what true northern style beef Pho is supposed to be. Northern Pho uses a lot less sugar and the broth is clear and subtle, not bold with spices to mask the beef taste. There are lots of US based Pho restaurants that pretend to have authentic northern style Pho. But in reality, it's not the real thing. If you have ever had the real northern Pho in Hanoi, you'll know what I'm talking about.