I think I've also eaten at every pho restaurant in Honolulu (I lived there for four years) and now that I'm back in the DC area I'm working my way through Northern Virginia.

As for the pho hints, I have some thoughts:

(1) It's not always ordered by number. While there are pre-selected combinations in most every restaurant usually you can pick your own combination. My favorite is tai gau (eye of round and fat brisket) with extra meatballs (bo vien, usually served without other meats but I like them in combination). I'm almost ALWAYS asked if I really want the fat brisket.

(3) The standard greens are bean sprouts, basil leaves, jalapenos and lime. I''ve NEVER been served mint leaves. Occasionally they also include a kind of leaf with serrated edges - the best name anyone's told me is "saw leaf herb."

(4) I've been told that the proper way to use the hoisin and sriracha sauce is to put them into the little extra dish that's on the table and dip pieces of meat into the combination. If the broth is good, putting them directly into the broth will be overpowering and unnecessary. I'm fond of restaurants that have another condiment or two on the table - fish sauce (I usually use a little of this if they have it), chili in oil (I'll use a little of this too if the broth is unspectacular), white pepper, or fresh ground chili sauce (I usually avoid this - the taste is too raw for me).

Finally an aside concerning broth - I'm convinced the anise flavor usually comes from a cube of "pho helper" rather than any actual spices. My current favorite pho restaurant has NO anise flavor to the broth - but it's clearly homemade, it tastes like a big bowl of roast beef. Yum.