Well, it doesn't look right, but it does look close enough, and that is all beside the point anyway - funny anecdote I have about the above. About a month ago I hosted a couple Vietnamese-American friends from college when they came to Japan; they of course came with like 5 cousins and it was a huge group. They are really good people though, and we had fun.
We were sitting around talking about my attempts at making pho (which haven't been all that successful in my mind, I am looking for an exact flavor and have yet to achieve it) - and of course the oldest guy, probably in his mid-late thirties - really funny guy. He is clearly a reformed gangbanger, pretty much covered in cryptic Asian tattoos, still dresses the part but looks old. We showed him pics of our dog and he was like 'yeah, I got a dog too, look' and pulled out his smartphone and showed us a pic of his pitbull. We asked what his (the guy, not the dog's) name was (and everybody else in the group has a normal Vietnamese name) - and he says 'they call me Tugboat' - so I get to thinking that this guy is nice and easy going, but not your normal 9-5 Asian-American guy.
Anyway, so we are talking about pho, and how I am trying to achieve that silken but full feeling California pho flavor and soup consistency, and he's like 'yoooo I make the best pho' and everybody just starts shaking their heads. I ask him what his secret is, and he goes through a list of various things I already knew about, and then I ask him what he does for the beef broth base - and he says... 'Swanson.' in the most serious manner possible.
It's pretty clear that you can't just add pho spices to Swanson beef broth and expect it to be pho, but you know what? I am halfway inclined to believe this guy and maybe try a couple cans to kick up the beefiness of my bone stock next time. Nothing else has come close enough to where I'm satisfied yet.