Workshop: Exchange and sharing about Vietnamese fish sauce

The Pastry Club of the Saigon Professional Chef Association in collaboration with Vedan brand organized a workshop to exchange and share about Vietnamese fish sauce.

With the guidance of Chef Nguyen Hoang Nghi, Vice President of Binh Thuan Chef Association, culinary lecturer, especially shared how to cook 2 dishes using Vedan fish sauce and Vedan Mommy seasoning seeds.

These two dishes are associated with Phan Thiet sea, which is the cradle of the birth of Vietnamese fish sauce for more than a hundred years.

Seafood salad with dragon fruit, and  Drop hot pot are 2 typical dishes in Phan Thiet, uniquely guided and decorated, from processing to presentation, and how to enjoy. Particularly for Drop hot pot, there are 2 ways to eat, one way to eat with broth, one way to eat dry without broth, but use the marinade has its own taste.

Follow Vedan Vietnam Fanpage and try these extremely unique recipes right away.

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