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A quick take on pho with a charred ginger broth, star anise, cinnamon and thin-sliced steak over rice noodles. The boiling broth cooks the beef right in the bowl.
Why it fits: The broth builds its depth from charred ginger and whole spices rather than onion, the noodles are rice, and gluten-free tamari does the seasoning instead of wheat-based soy sauce.
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