Vietnamese Cuisine Workshop with Saigon Professional Chefs Association

The Vietnamese Cuisine Club, under the Saigon Professional Chefs Association, in collaboration with the Vedan brand, is organizing a culinary knowledge training session in July with the theme “Vietnamese Cuisine”.

With the guidance of Chef Ho Chung Hung, the sous chef of REX restaurant, two enticing dishes that are suitable for young people to prepare for their families on weekends will be demonstrated, using Vedan fish sauce and Haday oyster sauce.

Vedan will update the recipes for two dishes: “Hundred of hydrangea flowers” and Steamed King Scallops, so that you can try your cooking skills with Vedan in the kitchen.

Follow Vedan Vietnam's Fanpage to save these two recipes for your new menu at home!
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