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The April workshop organized by the Chinese Cuisine Club brought a fresh breeze under the guidance of Chef Luu Chi Banh. With his extensive experience, the chef transformed familiar ingredients into distinctive culinary creations, affirming the position of Vedan seasonings in professional kitchens.
This time, the special menu featured two “star dishes” combined with Vedan Mushroom Sauce and Vedan Soy Sauce:
Abalone Three-Shredded Soup:
A premium appetizer that brings together top-quality ingredients. The highlight is Vedan Mushroom Sauce, which enhances the aroma and rounds out the flavor of the soup, spreading a delicate and mildly sweet taste from mushrooms. This combination not only highlights the crisp and chewy texture of abalone but also creates a rich overall flavor that fully wins the favor of diners.
Stir-fried Beef with Vedan Soy Sauce:
Under the skillful hands of Chef Banh, each slice of tender, juicy beef is coated with a glossy brown color from Vedan Soy Sauce. The well-balanced savory taste and the distinctive aroma of naturally fermented soy sauce help awaken the rich flavor of the beef, blending harmoniously with fresh vegetables to create a dish that is perfectly balanced in flavor and appealing from color to aroma.
The workshop was not only a place to share advanced cooking techniques but also a testament that choosing the right seasonings allows chefs to freely create and assert their personal signature.
Let’s look back at the impressive moments of the workshop and don’t forget to follow the Vedan Vietnam fanpage to stay updated with upcoming recipes!
#Vedan #VedanVietNam #AnCungVedan #VedanCooking #XotnamVedan #NuoctuongVedan
