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The Fruit and Vegetable Sculpting Club under the Saigon Professional Chefs Association collaborated with Vedan brand organized a culinary knowledge training session in April with the theme “Vietnamese cuisine”.
With the guidance of Mrs. Nguyen Thi Hong Phu who is head chef of Hong Phu Restaurant, attendees learned how to prepare two Vietnamese dishes with a unique combination of vegetable trimming skills and Vedan fish sauce and chili sauce.
Vedan will update the recipe of two these unique Vietnamese dishes: fullcolor salad and Steamed clam with sweet and sour fish sauce.
Follow Vedan Vietnam Fanpage to immediately save these two recipes for your menu to have more options for the upcoming holiday!
#Vedan #VedanVietNam #VedanMonViet
