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 opportunity to practice two exceptionally delicious dishes:
Grilled Shrimp and Pork Skewers with Lemongrass – A rustic yet irresistible grilled dish, with skewers exuding the aromatic scent of grilled lemongrass, golden on the outside and juicy, tender on the inside. The secret lies in Vedan Fish Sauce – with its rich, savory taste and lingering sweet aftertaste, it enhances the marinade, perfectly blending all layers of flavor. Once grilled, the fragrant aroma is enough to make anyone’s mouth water!
Chicken Stew with Five Vegetables – An intriguing combination of tender chicken with vegetables such as carrots, baby corn, mushrooms, and red apples. Each ingredient contributes to a symphony of flavors, but the highlight is Vedan Mixed Flavored Enhancer, which adds a gentle, well-rounded sweetness that elevates the dish, making it perfectly balanced and deeply appealing.
Workshops like this not only allow young chefs to sharpen their culinary skills but also offer a fantastic opportunity to explore how Vedan products can be applied across both traditional and modern dishes.
Follow Vedan’s fanpage for more creative recipes to help elevate your daily family meals!