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This October, the Young Kitchen Club of the Saigon Professional Chefs Association in collaboration with the Vedan brand organized a special workshop to improve the skills and knowledge of passionate young chefs. The exchange was not only an opportunity to learn, but also an opportunity to experience the quintessence of each dish.
Under the guidance of Chef Nguyen Quoc Truong – Head Chef of B.O.M Catering and a famous of Top Chef Vietnam, the dishes were delicately prepared with the perfect combination of Vedan Dipping Sauce and Vedan Mommy Pork Loin, Bone & Marrow Seasoning. Thanks to that, each dish fully carries the rich flavor and creativity that Vedan puts into each product. The two standouts are the Four Seasons Seabass Salad and Almond Stuffed Chicken. With the FourSeasons Seabass Salad, when mixed well with Vedan Dipping Sauce, it enhances the natural sweetness of the fish, bringing a cool, fresh yet equally rich culinary experience. As for the Almond Stuffed Chicken, when seasoned with a little Vedan Mommy Pork Loin, Bone & Marrow Seasoning, it creates a sweet and refreshing flavor, blending with the soft and fragrant chicken and the fatty taste of almonds, making it hard for those who enjoy it to forget.
Follow the Vedan Vietnam Fanpage to discover the recipe and prepare these delicious dishes yourself!
Vedan will continue to accompany you on the journey to discover the delicate and rich flavors of Vietnamese cuisine.
#Vedan #VedanVietNam #NuocchamVedan #HatnemVedanMommythitthanxuongongvatuy
