This broth is just chicken broth and soy sauce, which is nothing close to any type of Vietnamese-style noodle broth. It's like getting a bowl of rice, putting soy sauce on top and calling it Chinese. Pho is beef-broth based. What makes pho - are the herbs you simmer into the broth - coriander, cloves, cinnamon, cardamom, fennel, and most importantly star anise. The herbs are key ingredients. You also add ginger and onion. You strain out this stuff so that the broth is clean. Then you add fish sauce, never soy sauce. Bok choy is typically never used in this. These are the basics....not to mention the optional veggies to add (mint, Thai basil, lime, bean sprout, cilantro, culantro).