Workshop: Essence of Steamed Dishes with the Saigon Professional Chefs Association

The Young Chefs Club, a part of the Saigon Professional Chefs Association, is collaborating with the Vedan brand to host a culinary knowledge enrichment session in February, themed “Steamed Dishes”.

At this workshop, Chef Nguyen Van Tra, the executive chef of the Tran Long Wine Cellar Restaurant, will guide participants in preparing two delicious dishes, incorporating Vedan fish sauce and Vedan Mommy shrimp and meat seasoning.

Vedan will share the recipes for two dishes: Eel patties steamed with luffa and sturgeon steamed with wishing leaves – both offering unique flavors while maintaining excellent nutritional value for health.

Follow Vedan Vietnam’s Fanpage and try out these incredibly unique recipes right away!

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