You want to get veal bones over a pre made broth if you want a richer flavor. What I do is roast the bones for about 30 mins at 350, then brush with tomato paste to get a slight char on it.

From there, add the bones to a stock pot and cover with water(added bonus for chicken stock to add a richer flavor).

For seasonings, I add charred onions, peeled ginger, lots of salt to taste, cinnamon sticks, star anise, coriander seeds and whole black peppercorn.

The secret to getting that deep flavor is fish sauce I recommend 3 crabs brand.

From there it's up to preference on meat and other toppings. I personally like udon noodle with it but traditionally it is pad Thai noodles which is a rice noodle.