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The Young Chefs Club of the Saigon Professional Chefs Association collaborated with Vedan to organize a special workshop. Chef Nguyen Xuan Phu, Head Chef of IBERO Thao Dien Restaurant, presented two distinctive dishes: Larb Thai and Green Peppercorn Frog—elevated by the harmonious combination of Vedan Dipping Sauce and Vedan Mommy Tenderloin, Bone & Marrow Seasoning, which added depth and irresistible appeal to the dishes.
Larb Thai— A famous Thai street food dish that impresses with its rich, tangy, spicy, and creamy flavors layered in harmony. When combined with Vedan dipping sauce, the dish is enhanced by the naturally rich aroma of fermented anchovies. Vedan Mommy Tenderloin, Bone & Marrow Seasoning lent a delicate sweetness, tenderizing the minced meat and ensuring every bite was infused with balanced, savory richness. Each spoonful of Larb Thai not only awakens the palate but also leaves a lasting impression!
Next, the Green Peppercorn Frog took center stage. Once you’ve tried this dish, you’ll understand why it’s so addictive! The crispy, tender frog meat is coated in a silky sauce that releases bursts of flavor with every bite. The fiery green peppercorns mingle with Vedan Dipping Sauce—savory yet subtly sweet—to create a perfect balance. Vedan Mommy Tenderloin, Bone & Marrow Seasoning seeped into every fiber of the meat, amplifying its aroma and irresistible taste. A single bite, dipped generously in the spicy sauce, delivers an explosion of flavors on the tongue like a symphony!
Follow Vedan’s fanpage to explore mouthwatering recipes, from classic family dishes to innovative and creative flavors. Elevate your daily meals with Vedan—where every dish becomes more delicious and perfectly balanced in taste!
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