I searched around abit for a more authentic recipe rather than those half fusion ones like those featured in Masterchef Australia. I have never heard of celery and thyme in any Asian broth so I cut all those stuff out. Interestingly, I chanced upon a "true-blue" recipe written by a Vietnamese targeted for her American audience. (http://www.vietworldkitchen.com/blog/2007/06/chicken_pho_noo.html)
I must say I am pretty proud of myself. Pulled it off nicely for my first attempt! Another recipe patted down good. It took way much longer than I expected for some unknown reason, but the soup was definitely good:) Amazing what simple ingredients pulled together make such a difference. I used all the ingredients in the link above except Cloves which I omitted because i forgotten about it in my shopping list.
What I did was to look through what ingredients she used and used the portions in estimate since I was too lazy to try to convert the weight measurement. Instinct took over for most part which may explain the longer than usual process.