I wouldn't say that, maybe you grew up with the benefit of good food and didn't need to taste soy sauce just to eat steamed rice. I'm more commenting that 2nd gen. Asian American kids grow up on western food, and don't like the dishes of their parents home countries.So I'm the unicorn Asian kid. Well, I'm proud to be one. Much rather have plain white rice and let the taste of the tender stir-fried cornstarch-coated meat(the cornstarch provides insulation to preserve tenderness) or braised pork belly(hong shao rou) make the flavor mix with the boring white rice in the mouth than ruin the dinner with salty soy sauce.
Oyster sauce is easily my favorite, but I don't want condiments to mask the flavor of cooked entrees.
I've never tried an instant pho that resembled anything like real pho; but flavoring it up with both fish sauce and soy sauce just sounds wrong.