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The Teabreak was more than a meetup of professional chefs—it was a warm gathering of culinary hearts, reflecting on a year of effort and looking ahead to a new chapter where our food identity continues to grow and shine.
This time, Chef Nguyễn Minh Nhí — Cup Gold, Pizza Champions “The Best of California” by Worldchefs 2025; Co-Founder of Sanh Kitchen, Ho Chi Minh City, Vietnam — delivered captivating live demos, exploring creative ways to apply Vedan products in modern dishes: Beef Stew Tart with Aromatic Leaves.
A classic reimagined. Inspired by Vietnamese bò kho, the rich filling is finely balanced and deepened with Vedan Mushroom Sauce for a rounded aftertaste and gentle creaminess. Paired with a crisp tart shell and a hint of fragrant leaves (lá quế), the dish feels both new and nostalgically Vietnamese.
Bánh Mì with Grilled Beef in Betel Leaf Street-food soul, awakened. Compact and flavorful, the beef in betel leaf becomes a bold bánh mì filling. Vedan Scallop Seafood Sauce adds a fresh accent that amplifies the meaty notes and keeps every bite soft, fragrant, and juicy—from the very first crunch.
Beyond enjoyment, the workshop inspired a deeper appreciation for well-crafted seasonings and how they elevate dishes. Vedan is proud to stand as a trusted kitchen companion, helping balance flavors and highlight the natural character of each ingredient—spreading culinary identity across the professional chef community.
♥ Follow Vedan Vietnam to continue the journey—where every dish is not only more delicious, but also a cultural story told in the most complete way!!
#Vedan #VedanVietNam #Vedancooking #XotnamVedan #XothaisansodiepVedan
