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In our October culinary journey, guided by Chef Vũ Trường An (Culinary Lecturer, Deputy Head of the Vietnam Culinary Club – SPC), participants explored two unique dishes where natural flavors were elevated with Vedan Mushroom Sauce and Vedan Seafood Scallop Sauce.
Herb-seared pork jowl with mushroom sauce – Pork jowl is marinated with herbs, seared until golden, then finished with Vedan Mushroom Sauce. The gentle sweetness of mushrooms blends with the rich herbal aroma for a tender, flavorful bite—both rustic and refined.
Spicy & sour seafood soup – Fresh seafood in a hot broth with a light heat and bright tang. Balanced by Vedan Seafood Scallop Sauce, the soup delivers a harmonious, fragrant taste that brings the ocean to your table.
This workshop wasn’t just about technique. It offered a fresh look at seasoning—where Vedan sauces act as a “bridge” that lifts every ingredient and turns everyday meals into memorable experiences.
Follow Vedan Vietnam to discover more inspiring culinary journeys with professional chefs—and bring Vedan flavors closer to every Vietnamese kitchen!
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