{"id":145144,"title":"Otantik B\u00fan b\u00f2 Hu\u1ebf","modified":"2026-06-16T15:05:37+02:00","plain":"Vietnam mutfa\u011f\u0131n\u0131n en lezzetli eri\u015fte \u00e7orbalar\u0131ndan biri i\u00e7in geleneksel bir tarif\n\n\n\nE\u011fer Ph\u1edf, ramen ve genel olarak eri\u015fte \u00e7orbalar\u0131 seviyorsan\u0131z, Vietnam mutfa\u011f\u0131n\u0131n bu b\u00fcy\u00fck klasi\u011fini kesinlikle ka\u00e7\u0131rmamal\u0131s\u0131n\u0131z! Hu\u1ebf’nin y\u0131ld\u0131z\u0131 ve k\u00f6kl\u00fc bir ge\u00e7mi\u015fe sahip olan B\u00fan b\u00f2, evde haz\u0131rlamas\u0131 tam anlam\u0131yla bir mutfak maceras\u0131; ama ortaya \u00e7\u0131kan sonu\u00e7 buna fazlas\u0131yla de\u011fiyor, bana g\u00fcvenin!\n\n\n\nB\u00fan b\u00f2 Hu\u1ebf nedir?\n\n\n\nHer zamanki gibi, \u00f6nce ismini inceleyelim. B\u00fan, temelinde pirin\u00e7 eri\u015ftesi oldu\u011funu; b\u00f2, i\u00e7inde dana eti bulundu\u011funu; Hu\u1ebf ise co\u011frafi k\u00f6kenini g\u00f6sterir. \n\n\n\nK\u0131sacas\u0131, Hu\u1ebf \u015fehrine \u00f6zg\u00fc dana etli bir pirin\u00e7 eri\u015ftesi \u00e7orbas\u0131. Ve hay\u0131r, burada Ph\u1edf’dan s\u00f6z etmiyoruz; bundan \u00e7ok daha fazlas\u0131. Bu makalede ele al\u0131nan versiyonda tam ad\u0131 asl\u0131nda b\u00fan b\u00f2 gi\u00f2 heo olurdu. Yani dana eti ve ha\u015flanm\u0131\u015f domuz eti i\u00e7eren bir pirin\u00e7 eri\u015ftesi \u00e7orbas\u0131.\n\n\n\n\u00dcnl\u00fc Ph\u1edf\n\n\n\nDaha net bir tan\u0131ma yakla\u015fm\u0131\u015f olduk, ama etimolojiye fazla tak\u0131lmadan do\u011frudan konuya gelelim: Bu; domuz suyuyla haz\u0131rlanan, pirin\u00e7 eri\u015ftesi, domuz eti, dana eti ve bazen de Ch\u1ea3 Hu\u1ebf i\u00e7eren bir \u00e7orbad\u0131r. \u00dczerine ev yap\u0131m\u0131 satay, muz \u00e7i\u00e7e\u011fi, su \u0131spana\u011f\u0131, … k\u0131sacas\u0131 tam bir lezzet \u015f\u00f6leni gelir.\n\n\n\nBiraz tarih…\n\n\n\nB\u00fan b\u00f2 Hu\u1ebf’nin k\u00f6keni, Hu\u1ebf \u015fehrinin tarihi ve mutfak gelenekleriyle yak\u0131ndan ba\u011flant\u0131l\u0131d\u0131r. Efsaneye g\u00f6re pirin\u00e7 eri\u015ftesi (b\u00fan) yap\u0131m\u0131, \u201cc\u00f4 B\u00fan\u201d lakapl\u0131 gen\u00e7 bir kad\u0131n taraf\u0131ndan icat edilmi\u015ftir. Kuzeyden gelen ilk g\u00f6\u00e7menler Nguy\u1ec5n Ho\u00e0ng \u00f6nderli\u011finde Hu\u1ebf’ye ula\u015ft\u0131\u011f\u0131nda, baz\u0131lar\u0131 C\u1ed5 Th\u00e1p b\u00f6lgesine yerle\u015fti. \n\n\n\nHerkesin tar\u0131mla u\u011fra\u015ft\u0131\u011f\u0131 bu b\u00f6lgede, gen\u00e7 bir k\u0131z\u0131n b\u00fan yap\u0131m zanaat\u0131n\u0131 ba\u015flatt\u0131\u011f\u0131 s\u00f6ylenir. B\u00f6lgeyi art arda \u00fc\u00e7 y\u0131l s\u00fcren bir k\u0131tl\u0131k vurunca, baz\u0131lar\u0131 bunun tanr\u0131lar\u0131n \u00f6fkesi oldu\u011funa inand\u0131; \u00e7\u00fcnk\u00fc gen\u00e7 k\u0131z, \u201cG\u00f6\u011f\u00fcn incisi\u201d say\u0131lan pirinci \u00f6\u011f\u00fcterek eri\u015fte yapm\u0131\u015ft\u0131. \n\n\n\nK\u00f6y\u00fcnden s\u00fcr\u00fclen bu gen\u00e7 kad\u0131n, V\u00e2n C\u00f9 k\u00f6y\u00fcne yerle\u015fti ve bilgisini orada aktard\u0131. Buras\u0131, dokusuyla \u00fcnlenen Hu\u1ebf pirin\u00e7 eri\u015ftelerinin be\u015fi\u011fi h\u00e2line geldi. \n\n\n\nB\u00fan b\u00f2 Hu\u1ebf i\u015fte bu eri\u015ftelerle geli\u015fmeye ba\u015flad\u0131; \u00f6nce domuz incikle yap\u0131lan bir yemekti, ard\u0131ndan Frans\u0131z etkisiyle dana etinin eklenmesiyle zenginle\u015fti.\n\n\n\nBir di\u011fer \u00fcnl\u00fc Vietnam \u00e7orbas\u0131 da k\u0131rm\u0131z\u0131 Ph\u1edf olarak bilinen B\u00f2 kho s\u1ea3’d\u0131r\n\n\n\nB\u00fan b\u00f2 Hu\u1ebf’nin b\u00f6lgesel varyasyonlar\u0131\n\n\n\n1954’ten sonra bir\u00e7ok Hu\u1ebfli, t\u0131pk\u0131 Kuzeyli g\u00f6\u00e7menlerin ph\u1edf’y\u00fc tan\u0131tmas\u0131 gibi, yan\u0131nda b\u00fan b\u00f2’yu da getirerek Saygon’a g\u00f6\u00e7 etti. O d\u00f6nemde \u00c7in mutfa\u011f\u0131, h\u1ee7 ti\u1ebfu gibi yemeklerle bask\u0131nd\u0131; bu da Vietnam’da \u00e7ok sevilen bir kahvalt\u0131 yeme\u011fidir. \n\n\n\nB\u00fan b\u00f2 ve ph\u1edf’n\u00fcn geli\u015fi, Saygon’un mutfak yelpazesini geni\u015fletti ve yerel mutfa\u011f\u0131n \u201cd\u00f6rt temel s\u00fctununu\u201d olu\u015fturdu: h\u1ee7 ti\u1ebfu, c\u01a1m t\u1ea5m (k\u0131r\u0131k pirin\u00e7), ph\u1edf ve b\u00fan b\u00f2. Daha sonra Saygonlular b\u00fan b\u00f2’yu yeniden yorumlayarak \u00fc\u00e7 farkl\u0131 tarz ortaya \u00e7\u0131kard\u0131: \n\n\n\n1. Geleneksel Hu\u1ebf usul\u00fc \n\n\n\nBu tarz, geleneksel tariflerini beraberinde getiren Hu\u1ebf g\u00f6\u00e7menlerinin mutfa\u011f\u0131n\u0131 yans\u0131t\u0131r. B\u00fan b\u00f2, m\u1eafm ru\u1ed1c (fermente karides ezmesi) ve limon otu gibi malzemelerle Hu\u1ebf’nin otantik lezzetlerini korur. Kaseler genellikle olduk\u00e7a c\u00f6merttir, \u00f6zellikle de et bak\u0131m\u0131ndan; Saygonlular\u0131n sevdi\u011fi b\u00fcy\u00fck porsiyonlara uyarlanm\u0131\u015ft\u0131r. \n\n\n\n2. Otantik Hu\u1ebf usul\u00fc \n\n\n\nBu varyant, Hu\u1ebf’nin \u00f6zg\u00fcn lezzetlerine \u00f6zlem duyanlara hitap eder. Bu tarz restoranlar, daha yo\u011fun m\u1eafm ru\u1ed1c ve limon otu aromas\u0131yla, \u015feker eklemeden \u00f6zg\u00fcn tarifi sadakatle korur. Yemekler, Hu\u1ebf’de bulunanlara daha yak\u0131nd\u0131r; ger\u00e7ek bir deneyim arayanlar i\u00e7in idealdir.\n\n\n\n3. Saygon usul\u00fc \n\n\n\nBurada b\u00fan b\u00f2, Saygonlular\u0131n yerel damak tad\u0131na g\u00f6re uyarlanm\u0131\u015ft\u0131r. Et suyu genellikle daha berrakt\u0131r ve az ya da hi\u00e7 m\u1eafm ru\u1ed1c i\u00e7ermez. \u00dczerine eklenen malzemeler bol tutulur; ha\u015flanm\u0131\u015f domuz incik (gi\u00f2 heo) ve kal\u0131n dilimlenmi\u015f Vietnam mortadellas\u0131 bunlar aras\u0131ndad\u0131r. Garnit\u00fcrler de \u00e7e\u015fitlidir; muz \u00e7i\u00e7e\u011fi ve Tay fesle\u011feni yapraklar\u0131 da s\u0131k\u00e7a kullan\u0131l\u0131r. Bu tarz, bol porsiyonlu ve hafif tatl\u0131 yemekleri sevenlerin ho\u015funa gider.\n\n\n\n\u015eunu hat\u0131rlamakta fayda var: \u00c7o\u011fu zaman bir yeme\u011fin tarz\u0131 siyah ya da beyaz de\u011fil, daha \u00e7ok \u201cgri\u201d olur; mutfak s\u00fcrekli evrilir ve Vietnam gibi zengin, \u00e7e\u015fitli bir \u00fclkede ayn\u0131 yeme\u011fin binlerce farkl\u0131 yorumu bulunur.\n\n\n\nB\u00fan b\u00f2 Hu\u1ebf ile Ph\u1edf aras\u0131ndaki fark\n\n\n\nB\u00fan b\u00f2 Hu\u1ebf ve ph\u1edf, hem malzemeleri hem de haz\u0131rlan\u0131\u015f bi\u00e7imleri a\u00e7\u0131s\u0131ndan birbirinden olduk\u00e7a farkl\u0131 iki Vietnam \u00e7orbas\u0131d\u0131r. B\u00fan b\u00f2 Hu\u1ebf’nin suyu dana eti ve domuz etinden yap\u0131l\u0131r; limon otu, k\u0131zarm\u0131\u015f sar\u0131msak, bazen annatto tohumu ve karides ezmesiyle aromaland\u0131r\u0131l\u0131r. \n\n\n\nBuna kar\u015f\u0131l\u0131k ph\u1edf, dana ya da tavuk suyuyla haz\u0131rlan\u0131r; tar\u00e7\u0131n, y\u0131ld\u0131z anason ve siyah kakule gibi baharatlarla koku kazan\u0131r. Eri\u015fteler de farkl\u0131d\u0131r: B\u00fan b\u00f2 Hu\u1ebf eri\u015fteleri kal\u0131n ve yuvarlakt\u0131r, do\u011frudan s\u0131cak suya ekstr\u00fcde edilir; ph\u1edf eri\u015fteleri ise ince ve yass\u0131d\u0131r, buharda pi\u015firilmi\u015f yapraklardan kesilir. \n\n\n\nPh\u1edf’de kullan\u0131lan aromatikler\n\n\n\nEt k\u0131sm\u0131nda ise b\u00fan b\u00f2 Hu\u1ebf \u00e7o\u011fu zaman dana incik, domuz aya\u011f\u0131 ya da incik ve hatta kan p\u0131ht\u0131s\u0131 k\u00fcpleri i\u00e7erirken; ph\u1edf ince dilimlenmi\u015f \u00e7i\u011f dana eti, d\u00f6\u015f ve bazen de tendonla servis edilir.\n\n\n\nB\u00fan b\u00f2 Hu\u1ebf’nin ba\u015fl\u0131ca malzemeleri\n\n\n\n\n\n\n\nDomuz ve dana incik: E\u011fer yaln\u0131zca birini se\u00e7ecekseniz, domuz inci\u011fini tercih edin. Bu durumda satay\u0131 dana eti yerine onunla haz\u0131rlay\u0131n.\n\n\n\nCh\u1ea3 Hu\u1ebf: Hu\u1ebf b\u00f6lgesine \u00f6zg\u00fc sar\u0131msakl\u0131 Vietnam mortadellas\u0131. Ch\u1ea3 l\u1ee5a (klasik Vietnam mortadellas\u0131) kullanabilirsiniz, ancak lezzeti biraz daha hafif olur. \u00dcstelik evde yapmak da \u00e7ok kolay! \n\n\n\nSar\u0131msakl\u0131 Vietnam mortadellas\u0131; evde yapmak \u00e7ok kolay\n\n\n\nKarides ezmesi: Ba\u015fka se\u00e7ene\u011finiz yoksa Tay ya da Endonezya karides ezmeleri kullan\u0131n; ama otantik bir tat i\u00e7in Vietnam versiyonunu \u015fiddetle tavsiye ederim. Ma\u011fazada genellikle M\u1eafm ru\u1ed1c ile m\u1eafm t\u00f4m aras\u0131nda se\u00e7im yapman\u0131z gerekir. Burada kullanman\u0131z gereken, kahverengi renkli olan M\u1eafm ru\u1ed1c’tur. \n\n\n\nK\u0131sacas\u0131, M\u1eafm ru\u1ed1c’un fermantasyon s\u00fcrecinde karideslerin kabuklar\u0131 \u00e7\u0131kar\u0131l\u0131r ve fermantasyondan \u00f6nce g\u00fcne\u015fte kurutulur. M\u1eafm t\u00f4m i\u00e7inse kabuklar korunur ve g\u00fcne\u015fte kurutma yap\u0131lmaz. \u0130kisi de farkl\u0131 tuz oranlar\u0131yla haz\u0131rlan\u0131r; m\u1eafm t\u00f4m \u00e7ok daha s\u0131v\u0131d\u0131r ve tad\u0131 da belirgin \u015fekilde daha g\u00fc\u00e7l\u00fcd\u00fcr.\n\n\n\nSu \u0131spana\u011f\u0131: Asl\u0131nda burada kastedilen sebze su sarma\u015f\u0131\u011f\u0131d\u0131r. Bulamazsan\u0131z pak choi kullanabilirsiniz.\n\n\n\nMuz \u00e7i\u00e7ekleri: Ho\u015f bir ek malzemedir, ama zorunlu de\u011fildir. Lezzete ger\u00e7ekten g\u00fczel bir boyut katar.\n\n\n\nPirin\u00e7 eri\u015ftesi: \u0130deal olan\u0131, kal\u0131n ve yuvarlak geleneksel pirin\u00e7 eri\u015ftesi bulmakt\u0131r. Bunlar\u0131 Asya marketlerinin taze ya da dondurulmu\u015f reyonlar\u0131nda bulabilirsiniz. Olmazsa herhangi bir alkali eri\u015fte t\u00fcr\u00fc (\u00f6rne\u011fin udon) de i\u015f g\u00f6r\u00fcr. \n\n\n\nBal\u0131k sosu: Hay\u0131r, tad\u0131 bal\u0131k gibi de\u011fildir; evet, yeme\u011fin lezzeti i\u00e7in vazge\u00e7ilmezdir. Ben Ph\u00fa Qu\u1ed1c markas\u0131n\u0131 tavsiye ederim.\n\n\n\nLimon otu: Ho\u015f bir arka tat verir ve karides ezmesinin yo\u011funlu\u011funu dengeler.\n\n\n\n\n\n\tOtantik B\u00fan b\u00f2 Hu\u1ebf\n\t\t\n\t\t\t\n\t\n\t\tFicelle pour la viande\t\n\t\n\t\t2 kg domuz kemi\u011fi700 g domuz incik (kemiksiz)700 g dana incik (kemiksiz)100 g ye\u015fil ac\u0131 biber100 g zencefil20 Ch\u1ea3 Hu\u1ebf (Vietnam usul\u00fc mortadella, iste\u011fe ba\u011fl\u0131)10 sap limon otu2 dilim ananas (tercihen taze)200 g so\u011fan (d\u00f6rde b\u00f6l\u00fcnm\u00fc\u015f)Et suyu i\u00e7in \u00e7e\u015fniler3 yemek ka\u015f\u0131\u011f\u0131 bal\u0131k sosu2 yemek ka\u015f\u0131\u011f\u0131 kaya \u015fekeri (alternatif olarak palmiye \u015fekeri, hindistancevizi \u015fekeri veya esmer \u015feker kullanabilirsiniz)0.5 yemek ka\u015f\u0131\u011f\u0131 tuz80 g karides ezmesi (tercihen Vietnam usul\u00fc, M\u1eafm ru\u1ed1c)1 b\u00fcy\u00fck bir kase buzlu suServis i\u00e7in2 muz \u00e7i\u00e7e\u011fi (iste\u011fe ba\u011fl\u0131)20 sap su \u0131spana\u011f\u0131 (iste\u011fe ba\u011fl\u0131)limon suyusupirin\u00e7 eri\u015ftesi (tercihen yass\u0131 olmayan, kal\u0131n eri\u015fte. Alternatif olarak, iyice beyaz alkali eri\u015fte kullanabilirsiniz)Satay sosun\u00f6tr tatta s\u0131v\u0131 ya\u011f200 g k\u0131rm\u0131z\u0131 so\u011fan (ince dilimlenmi\u015f)200 g taze so\u011fan (ince dilimlenmi\u015f)200 g ki\u015fni\u015f (ince k\u0131y\u0131lm\u0131\u015f)100 g limon otu (ince dilimlenmi\u015f)100 g sar\u0131msak (ince dilimlenmi\u015f)100 g k\u0131rm\u0131z\u0131 ac\u0131 biber (taze, ince dilimlenmi\u015f)1 yemek ka\u015f\u0131\u011f\u0131 kaju ya\u011f\u0131 (yerine susam, ceviz veya yer f\u0131st\u0131\u011f\u0131 ya\u011f\u0131 kullanabilirsiniz)\t\n\t\n\t\tEt suyuDomuz kemiklerini iyice durulay\u0131p s\u00fcz\u00fcn.F\u0131r\u0131n\u0131 \u0131zgara ayar\u0131nda 150 dereceye \u00f6nceden \u0131s\u0131t\u0131n.Kemikleri, ezilmi\u015f iki sap limon otu, kalan limon otlar\u0131, ezilmi\u015f taze zencefil, so\u011fanlar, ananas dilimleri ve biberle birlikte 30 dakika f\u0131r\u0131nlay\u0131n.Dana ve domuz inciklerini ayr\u0131 ayr\u0131 kasap ipiyle s\u0131k\u0131ca sar\u0131n.B\u00fcy\u00fck bir tencerede su kaynat\u0131n.Limon otunu ve so\u011fanlar\u0131 ekleyin.\u0130ncikleri 2 dakika ha\u015flay\u0131n.Ard\u0131ndan buzlu su dolu b\u00fcy\u00fck bir kaseye al\u0131n.Domuz kemiklerini kaynar suya ekleyip 2 dakika ha\u015flay\u0131n.Onlar\u0131 da buzlu suya al\u0131n.10 dakika sonra etleri ve kemikleri \u00e7\u0131kar\u0131p tel \u0131zgara \u00fczerinde kurumaya b\u0131rak\u0131n.Tenceredeki suyu d\u00f6k\u00fcn, ancak limon otu ile so\u011fanlar\u0131 tencerede b\u0131rak\u0131n.Et suyunun pi\u015firilmesiSo\u011fuk suyla dolu b\u00fcy\u00fck bir tencereye so\u011fanlar\u0131, zencefili, ye\u015fil ac\u0131 biberi, limon otunu ve ananas\u0131 ekleyin. Y\u00fcksek ate\u015fte \u0131s\u0131tmaya ba\u015flay\u0131n.Su kaynay\u0131nca dana incik, domuz incik ve domuz kemiklerini ekleyin. Yeniden kaynamaya ba\u015flayana kadar birka\u00e7 dakika pi\u015firin.\u00dcstte biriken k\u00f6p\u00fc\u011f\u00fc al\u0131n ve ate\u015fi orta-k\u0131s\u0131k seviyeye d\u00fc\u015f\u00fcr\u00fcn.Yakla\u015f\u0131k 1 saat 30 dakika sonra incikleri \u00e7\u0131kar\u0131p buzdolab\u0131na al\u0131n.Bu arada Ch\u1ea3 Hu\u1ebf \u00e7i\u011fse pi\u015firin.4 saat sonra so\u011fan\u0131, limon otunu, zencefili ve ananas\u0131 \u00e7\u0131kar\u0131n; buharla\u015fan suyun yerine kaynar su ekleyin.Et suyundan biraz al\u0131p bir kaseye koyun; karides ezmesini i\u00e7inde \u00e7\u00f6z\u00fcnd\u00fcr\u00fcn.Tekrar kaynat\u0131n ve bal\u0131k sosunu, \u00e7\u00f6z\u00fcnd\u00fcr\u00fclm\u00fc\u015f karides ezmesini, tuzu ve kaya \u015fekerini ekleyin.Ev yap\u0131m\u0131 satayOrta-y\u00fcksek ate\u015fte \u0131s\u0131tt\u0131\u011f\u0131n\u0131z tavaya biraz ya\u011f ekleyin.Biber ve kaju ya\u011f\u0131 hari\u00e7 t\u00fcm satay malzemelerini ekleyin. Mis gibi kokana kadar kavurun.Biberi ve kaju ya\u011f\u0131n\u0131 ekleyip 1-2 dakika iyice kar\u0131\u015ft\u0131r\u0131n.Yar\u0131s\u0131n\u0131 servis i\u00e7in bir kaseye ay\u0131r\u0131n, kalan\u0131n\u0131 tavada b\u0131rak\u0131n.S\u00fcz\u00fclm\u00fc\u015f dana inci\u011fini tavaya ekleyip orta ate\u015fte birka\u00e7 dakika soteleyin.SunumMuz \u00e7i\u00e7eklerini ve su \u0131spana\u011f\u0131n\u0131 ince ince k\u0131y\u0131n.Kararmamalar\u0131 i\u00e7in servis edene kadar limonlu su dolu bir kasede bekletin.Dana ve domuz inciklerini ince ince dilimleyin.Ch\u1ea3 Hu\u1ebf'yi dilimleyin.Gerekirse eri\u015fteleri \u00f6nceden ha\u015flay\u0131n.Bir kaseye eri\u015fteleri, birka\u00e7 dilim dana incik, domuz incik ve Ch\u1ea3 Hu\u1ebf ekleyin.\u00dczerine et suyunu d\u00f6k\u00fcn; biraz dilimlenmi\u015f taze so\u011fan, ince k\u0131y\u0131lm\u0131\u015f muz \u00e7i\u00e7e\u011fi ve su \u0131spana\u011f\u0131 ile satay ekleyerek tamamlay\u0131n.\t\n\t\n\t\t\nBa\u015fka \u00e7areniz yoksa Tay veya Endonezya usul\u00fc karides ezmesi kullanabilirsiniz; ancak otantik bir lezzet i\u00e7in Vietnam versiyonunu \u00f6zellikle tavsiye ederim. Daha a\u00e7\u0131k s\u00f6ylemek gerekirse, ma\u011fazada M\u1eafm ru\u1ed1c ile m\u1eafm t\u00f4m aras\u0131nda se\u00e7im yapman\u0131z gerekecek. Kullanman\u0131z gereken, kahverengi renkte olan M\u1eafm ru\u1ed1c'tur.\n \nK\u0131sacas\u0131, M\u1eafm ru\u1ed1c'un fermantasyon s\u00fcrecinde karideslerin kabuklar\u0131 \u00e7\u0131kar\u0131l\u0131r ve fermantasyondan \u00f6nce g\u00fcne\u015fte kurutulur. M\u1eafm t\u00f4m'da ise kabuklar korunur ve g\u00fcne\u015fte kurutma yap\u0131lmaz. \u0130kisinde de tuz oran\u0131 farkl\u0131d\u0131r; m\u1eafm t\u00f4m \u00e7ok daha ak\u0131\u015fkan ve tad\u0131 \u00e7ok daha yo\u011fundur.\n\n\t\n\t\n\t\tPlat principal, Soupes et bouillonsVietnamienne\t\n\n\n\n\n\nMutfak kaynaklar\u0131\n\n\n\nBu yaz\u0131n\u0131n otantikli\u011finden emin olmak i\u00e7in \u00e7ok say\u0131da kayna\u011fa ba\u015fvurdum. En \u00f6nemlileri aras\u0131nda Ho Chi Minh \u015eehri’nin resm\u00ee elektronik gazetesi, Vietnamhowhome, Hu\u1ebf Turizm Dairesi’nin sitesi, explorepartsunknown ve Reddit yer al\u0131yor.","_links":{"self":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145144","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/comments?post=145144"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/posts\/145144\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media\/19164"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/media?parent=145144"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/categories?post=145144"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/tr\/wp-json\/wp\/v2\/tags?post=145144"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}