Nearly 50 guests attended the event organized by the USA Poultry & Egg Export Council (USAPEEC), which aimed to introduce American chicken to Vietnamese consumers. The workshop featured innovative recipes that blended international flavors with the diverse culinary traditions of Vietnam's three regions.

The three chefs representing Vietnam's culinary regions. *Photo: USAPEEC*

The highlight of the program was the participation of three renowned chefs: Chef Doan Van Tuan, representing northern Vietnam, is a culinary artisan and international judge with the World Association of Chefs Societies (WACS), and a recipient of the Culinary Merit Award from Worldchefs; Chef Le Xuan Tam, representing central Vietnam, is the Iron Chef champion and former President of the World Association of Master Chefs in Vietnam; and Chef Cam Thien Long, representing southern Vietnam, is the former Vice President of the Saigon Professional Chefs Association, a gold medalist for his "Lau Tha" dish, and runner-up in Top Chef Vietnam 2014.

Each chef prepared two dishes featuring American chicken as the main ingredient.

Guests at the workshop listening to the chefs. *Photo: USAPEEC*

The chefs presented six dishes in total. From the north, there was satay-grilled American chicken with spicy and sour papaya salad and ginger and lemongrass braised chicken. Central Vietnam was represented by crispy chicken spring rolls and turmeric and shallot roasted chicken with fried sticky rice. The southern chef prepared American chicken wonton soup with pho broth and a rich roasted American chicken.

Each team had 60 minutes to complete their dishes. Guests observed the preparation and cooking process in an open kitchen.

According to the chefs, American chicken is tender, naturally sweet, and pairs well with local Vietnamese spices. It’s versatile and adaptable to various cooking methods, from traditional to modern, offering a diverse culinary experience.

Dishes prepared by the chefs at the event. *Photo: USAPEEC*

Many guests praised the natural sweetness and tender yet firm texture of American chicken, noting its compatibility with Vietnamese flavors. Whether grilled, braised, fried, or in soup, the chicken maintained its distinct flavor while harmonizing with regional tastes.

The workshop not only provided a unique culinary experience but also facilitated a valuable exchange between chefs and guests. Many were surprised by the versatility of the imported ingredient and its adaptability to Vietnamese palates, opening up new possibilities for the F&B industry in a globalized context.

"American chicken is a safe, nutritious, and versatile ingredient. Through the expertise of Vietnamese chefs, it has demonstrated its adaptability to various cooking styles, from home kitchens to restaurants," a USAPEEC representative stated.

The USA Poultry & Egg Export Council (USAPEEC) plays a significant role in safeguarding and ensuring the quality of poultry and egg products from farm to table globally. The organization is committed to upholding the highest standards of health and food safety under the supervision of the US Department of Agriculture. A key commitment of USAPEEC is the hormone-free farming of its chickens, ensuring consumer safety.

Thanh Thu