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The Vietnamese Cuisine Club under The Saigon Professional Chefs Association collaborated with Vedan brand organized a culinary knowledge training session in May with the theme “Vietnamese cuisine in summer”.
In this workshop, Chef Hoang Van Thanh who is head chef of Sugar Town restaurant has guided everyone to prepare two Vietnamese dishes for summer combining Vedan’s Fish Sauce and Vedan Mommy Shrimp Meat Seasoning.
Vedan will update the recipes of two Vietnamese dishes suitable for hot summer: Stir-fried frogs with bay leaves and XO sauce, which can be enjoyed with beer on weekends, and Cool sour mussel soup cooked according to the Central Vietnamese style. Please come to the kitchen with Vedan to challenge your cooking talent.
Summer is coming! Let’s follow Vedan Vietnam Fanpage to immediately save these two recipes
to bring your family’s summer menu more choices.
#Vedan #VedanVietNam #VedanMonViet
