Good question for those interested in Asian dining. The idea is to serve exactly the same thing. And to have a better recipe. We do not give a rats ass about marketing through hype and hyperbole it is all about word of mouth --- "who has the best of ..."
If you know your Asian dishes and walk into a place you will smell the ambiance. If some white dude writes a piece on an Asian restaurant and does not mention the smells, he is a fraud. The damned menu is the same in order to compete and not some Tom foolery notion of something new which in Asian cooking there is not.
Me, I make the greatest Pho Tai, on the side. I will not rename it as it is the standard others must meet. My trick is super heating the water, Phu Quoc fish sauce and mongolian sliced beef. Of course I have fresher, sprouts and other goodies to mix with it.
If you do not call every team a football team, what the hell you going to play Manchester against the New Orleans Saints NFL team?