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The broth is pork-based, rich but not oily. You can choose “cow piek,” a thick rice noodle, or “pho” thin rice noodles, or “mee” yellow egg noodles, along with pork, duck, or chicken. The best part is the topping of fried shallots, which adds a sweet roasted flavor that is so aromatic and addictive. Read more at http://dwharlow.wordpress.com.
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