ASEAN | Vietnamese Chefs Learn To Utilize U.S. Beef In Traditional Pho Dish ...

ASEAN

Vietnamese Chefs Learn To Utilize U.S. Beef In Traditional Pho Dish

Pho, a soup made up of beef broth, rice noodles and thin slices of slightly cooked beef; is a favorite of the Vietnamese for breakfast, lunch and dinner. It is considered an affordable meal using inexpensive under-utilized beef cuts.

This week 10 chefs from Ho Chi Minh City learned how U.S. beef short plate could be used in pho from USMEF Regional Chef Sabrina Yin during a two-day intensive chef training class at the USMEF Culinary Center in Singapore.

One of the chefs, who serves pho in his restaurant, was so impressed that he said he will adopt the recipe and use U.S. beef in pho dishes when he returns.

The intensive chef training in the USMEF Culinary Center is a program initiated by USMEF to encourage chefs in the region to use U.S. beef and pork in traditional and new dishes.

Besides cooking, the chefs also receive modules on sanitation, restaurant management and menu design in addition to the opportunity to visit trendy restaurants in Singapore to see the latest foodservice concepts.

ASEAN

Vietnamese Chefs Learn To Utilize U.S. Beef In Traditional Pho Dish

Pho, a soup made up of beef broth, rice noodles and thin slices of slightly cooked beef; is a favorite of the Vietnamese for breakfast, lunch and dinner. It is considered an affordable meal using inexpensive under-utilized beef cuts.

This week 10 chefs from Ho Chi Minh City learned how U.S. beef short plate could be used in pho from USMEF Regional Chef Sabrina Yin during a two-day intensive chef training class at the USMEF Culinary Center in Singapore.

One of the chefs, who serves pho in his restaurant, was so impressed that he said he will adopt the recipe and use U.S. beef in pho dishes when he returns.

The intensive chef training in the USMEF Culinary Center is a program initiated by USMEF to encourage chefs in the region to use U.S. beef and pork in traditional and new dishes.

Besides cooking, the chefs also receive modules on sanitation, restaurant management and menu design in addition to the opportunity to visit trendy restaurants in Singapore to see the latest foodservice concepts.