Kenji Lopez Alt is a well known chef who writes a lot about the science behind making food (which might contribute to it being HN-worthy). Though I understand where you're coming from, his ethnicity (Caucasian and Japanese; the Lopez comes from his wife) is irrelevant in the light of the fact that he is a professional chef.

Pho bo (beef pho) typically takes at least 8 hours and is better simmered overnight, so cutting it down to 30 minutes and still having a good result is very useful.