Vianco Bun Bo Hue Condiment Powder 500gr (Case 24)
Ingredients List: Star Anise (40%), Fennel (10%) , Black Cardamom (10%), Cloves (10%), Cinnamon (5%), Pepper, Dried Chilli, Annatto Seed, Nutmeg, Ginger, Lemongrass, Galangal
Allergy Advice: None.
Feature: None.
Origin: Vietnam.
Storage: Keep in a cool and dry place, away from direct sunlight.
Storage Type: Ambient.
Instructions for Use: Cooking traditional Hue Beef Noodle Soup Spice sachet is put in boiling bone broth at low heat for 1-2 hours. 18 gr/20 gr = 3 litres water, 1 kg bone, 200gr beef tenderloin. 100 gr = 16 litres water, 2 kg bone, 1 kg beef tenderloin (or rare meat). 500 gr = 83 litres water, 3 kg bone, 3-4 kg beef tenderloin (or rare meat)."
Vianco Bun Bo Hue Condiment Powder 500gr (Case 24)
Ingredients List: Star Anise (40%), Fennel (10%) , Black Cardamom (10%), Cloves (10%), Cinnamon (5%), Pepper, Dried Chilli, Annatto Seed, Nutmeg, Ginger, Lemongrass, Galangal
Allergy Advice: None.
Feature: None.
Origin: Vietnam.
Storage: Keep in a cool and dry place, away from direct sunlight.
Storage Type: Ambient.
Instructions for Use: Cooking traditional Hue Beef Noodle Soup Spice sachet is put in boiling bone broth at low heat for 1-2 hours. 18 gr/20 gr = 3 litres water, 1 kg bone, 200gr beef tenderloin. 100 gr = 16 litres water, 2 kg bone, 1 kg beef tenderloin (or rare meat). 500 gr = 83 litres water, 3 kg bone, 3-4 kg beef tenderloin (or rare meat)."
Product Information
Product Information
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Description
Ingredients List: Star Anise (40%), Fennel (10%) , Black Cardamom (10%), Cloves (10%), Cinnamon (5%), Pepper, Dried Chilli, Annatto Seed, Nutmeg, Ginger, Lemongrass, Galangal
Allergy Advice: None.
Feature: None.
Origin: Vietnam.
Storage: Keep in a cool and dry place, away from direct sunlight.
Storage Type: Ambient.
Instructions for Use: Cooking traditional Hue Beef Noodle Soup Spice sachet is put in boiling bone broth at low heat for 1-2 hours. 18 gr/20 gr = 3 litres water, 1 kg bone, 200gr beef tenderloin. 100 gr = 16 litres water, 2 kg bone, 1 kg beef tenderloin (or rare meat). 500 gr = 83 litres water, 3 kg bone, 3-4 kg beef tenderloin (or rare meat)."
