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The Vietnamese Cuisine Club of the Saigon Professional Chefs Association in collaboration with the Vedan brand organized a culinary knowledge training session in March.
At this workshop, Chef Vu Truong An – Culinary Instructor, Vice President of Vietnam Cuisine Club – SPC guides everyone to prepare 2 delicious dishes combined with Haday Premium Oyster Oil and Golden Label Soy Sauce Hai Thien.
Vedan will share how to make two dishes: Pan-fried baby broccoli with mushroom sauce and Beef shoulder with green pepper sauce – which not only have eye-catching colors but also retain the natural sweetness of the ingredients.
Follow Vedan Vietnam page and try this extremely unique recipe now!
#Vedan #VedanVietNam #dauhaoHaday
