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... e for rice vermicelli.
The pork rice vermicelli served at the inn were made with a broth simmered from large bones, and it was cooked to perfection. The soup was rich and flavorful, oily but not greasy. The snow-white noodles floated in the slightly milky broth, topped with pieces of slow-braised pork. The meat seemed to be from shank or knuckle cuts, still attached to thick skin and fat, stewed until tender enough to be torn apart with just chopsticks. It was savory and full of flavor. ...
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