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Melt butter in pot. Pour vermicelli into pot. Slowly stir and watch the vermicelli carefully so it will brown but not burn. Stir in bulgur.
Warm chicken broth in a separate pot, then add liquid to bulgur.
Add 2 level teaspoons of salt or less. Bring to a boil, then turn to very low, cover and simmer for 20 minutes. Don't stir it while simmering. Then check and see if liquid has cooked out.
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