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This January, Chef Phạm Đăng Phú – Vice Head of the Vietnam Culinary Club (SPC) – brought an impressive culinary showcase, highlighting his refined perspective on how to creatively incorporate Vedan seasonings into unique, modern dishes:
Braised Pork Knuckle with Fermented Black Bean & Vedan Soy Sauce
The dish is elevated through slow braising, helping the pork knuckle become tender while still retaining its natural springy texture. Combined with Vedan Soy Sauce, it creates a harmonious salty-sweet balance, rich aroma, and deep flavour in every bite – reminiscent of homemade comfort food, yet presented in a refined, contemporary way.
Chicken Thigh Fillet Roll with Green Mango & Mushroom Sauce – Vedan Mushroom Sauce
A delightful combination of tender chicken fillet, the refreshing sourness of green mango, and a smooth Vedan Mushroom Sauce as the highlight. The dish brings a fresh feeling and a well-balanced taste profile – modern, yet still carrying the harmonious spirit of Asian cuisine.
This workshop was not only a place to taste delicious food, but also a journey to better understand the role of seasonings in creating a unique signature for each recipe.
Follow Vedan Vietnam’s fanpage to continue joining us on many exciting culinary activities!
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