Category Archives: MARKETING PROGRAM

As part of August’s culinary journey, under the guidance of Chef Nguyen Hong Thich – Head Chef of Du Uyen Vegetarian Restaurant, participants had the opportunity to experience two innovative vegetarian dishes.

Ho Chi Minh City, August 7, 2025 – Amid significant shifts in consumer trends in Vietnam’s food and beverage market, Vedan Vietnam has demonstrated its keen market insight and outstanding product innovation by launching two new seasoning lines at the Vietfood & Beverage – ProPack Vietnam 2025 exhibition.

In July, under the guidance of Chef Huynh Khai Dat – a member of the SPC Chinese Cuisine Club, participants had the opportunity to explore two signature dishes. Each layer of flavor was elevated through precise seasoning with Vedan’s high-quality products.

This past June, the “Vegetarian Cuisine Workshop” organized by the Vegetarian Cuisine Club created a cozy and inspiring space with the participation of Vedan and the heartfelt guidance of Chef Dao Vien Huy, Executive Chef at Tue Vegetarian Restaurant. The hands-on session was not only a cooking experience, but also a journey into the rich depth of vegetarian flavors.

The taste of the countryside is not just a memory—it lives on in familiar dishes. In the recent May workshop “Countryside Flavors,” culinary artisan Ms. Dang Ngoc Anh – Deputy Head of the Pastry Chefs Club, Champion of The Vietnam Bakery Cup 2024 – guided participants through the art of preparing two traditional Vietnamese dishes….

The Fruit and Vegetable Carving Club, under the Saigon Professional Chefs Association, in collaboration with Vedan Vietnam, hosted a workshop bursting with flavor and color. Under the guidance of Chef Nguyễn Trần Quốc Đạt – Gold Cup Winner of the “Vietnamese Dish” category at the 2015 Vietnam Talented Chef Competition – chefs and participants had…

The province of Bac Lieu has a long-standing history in salt production, dating back to the early 20th century. At that time, Bac Lieu was regarded as the “Salt Capital.” In 2020, Bac Lieu’s salt- making craft was recognized by the Ministry of Culture, Sports, and Tourism as a “National Intangible Cultural Heritage.” The Vietnam…

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,…