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This past November, Vedan proudly collaborated with the Saigon Professional Chefs Association to organize a special workshop titled: Thai Dishes – Unique Flavors from the Land of Golden Temples. The event offered a unique culinary experience, guided by Chef Trần Quang Thịnh, Deputy Head of the SPC Young Chefs Club, one of the most talented and passionate chefs.
In this workshop, Chef Thịnh introduced and demonstrated how to prepare two dishes: Stewed Pork Ribs with Green Chili and Kor Moo Yang Grilled Pork. The rich, aromatic flavor of the tender, slow-cooked pork ribs, infused with the spicy kick of green chili, was perfectly balanced by Vedan MSG – the key to creating a naturally enticing sweetness. Complementing this was the
fragrant, juicy grilled pork, paired with a flavorful dipping sauce made even more irresistible by Vedan Dipping Sauce, elevating the dish to perfection and satisfying even the most discerning palates.
This workshop was not only an opportunity to learn cooking techniques but also an engaging experience in the art of using seasonings with finesse, ensuring the dishes retained their signature flavors while achieving perfect harmony.
Follow Vedan Vietnam’s Fanpage to discover the recipes and recreate these delectable dishes at home!Vedan – Touching the hearts of culinary enthusiasts, accompanying every wonderful meal.
#Vedan #VedanVietNam #NuocchamVedan #BotngotVedan
