Ingredients List: Star Anise (40%), Annatto (20%), Cinnamon (10%), Turmeric (10%), Cilantro Seeds (7%), Cardamom, Cloves, Anise, Nutmeg, Black Pepper, Mandarin Peel, Salt.Allergy Advice: None.Warning Statement: NoneFeature: None.Origin: Vietnam.Unit Package Type: Plastic BottleStorage: Keep in a cool and dry place, away from direct sunlight.Storage Type: Ambient.Instructions for Use: Used for Vietnamese Beef Stew Marinate. Combined with broth and coconut water create sweet and aromatic dishes. Can be used with beef braised oil sauce in VIANCO to add flavor to traditional braised beef dishes. The sauce is added to the broth 15 minutes after it enters the braised beef dough. 18 gr/20 gr = 2 litres, 1 kg beef, 20 gr Beef Stew Marinate Powder. 100 gr = 10 litres water, 5 kg beef, 100 gr Beef Stew Marinate Powder. 500 gr = 50 litres water, 25 kg beef, 500 gr Beef Stew Marinate Powder."

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Ingredients List: Star Anise (40%), Fennel (10%) , Black Cardamom (10%), Cloves (10%), Cinnamon (5%), Pepper, Dried Chilli, Annatto Seed, Nutmeg, Ginger, Lemongrass, GalangalAllergy Advice: None.Warning Statement: NoneFeature: None.Origin: Vietnam.Unit Package Type: Plastic BottleStorage: 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)."

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Ingredients List: Star Anise (60%) , Cinnamon (10%), Cilantro Seeds (10%), Garlic (5%), Onion, Salt And Pepper.Allergy Advice: None.Warning Statement: NoneFeature: None.Origin: Vietnam.Unit Package Type: Plastic BottleStorage: Keep in a cool and dry place, away from direct sunlight.Storage Type: Ambient.Instructions for Use: Cooking Vietnamese traditional noodle soup. Keep the spice sachet intact and add to boiling bone water for 1-2 hours at low heat. Use with ViancoFoods 250ml “Pho” Noodle Soup Base. 18 gr/20 gr = 3 litres water, 200 gr meat 1 kg bone, beef tenderloin. 100 gr = 16 litres water, 2 kg bone beef, 1 kg beef tenderloin (or rare meat). 500 gr = 83 litres water, 3 kg bone beef, 3-4 kg beef tenderloin (or rare meat)."

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