Nearly 50 guests attended the event, experiencing firsthand how an international ingredient can be beautifully reinterpreted with local flavours. US chicken has steadily gained a foothold in Việt Nam thanks to its rigorous quality control, reliable supply and strict food safety standards.

It is prized not only for its nutritional benefits but also for its versatility, seamlessly blending into everything from daily family meals to refined dining menus. The tender, juicy meat naturally absorbs Vietnamese spices, unlocking new possibilities for home cooks and professional chefs alike.

The workshop’s highlight was a showcase by three distinguished chefs, each representing a different region of Vietnam.

Chef Doãn Văn Tuấn from the North, an accomplished culinary artisan, international judge for the World Association of Chefs’ Societies (WACS) and recipient of the Worldchefs Culinary Merit Award, presented homestyle comfort dishes such as US chicken drumsticks braised with ginger and lime leaves, alongside boldly flavoured satay-grilled chicken paired with papaya salad.

From the Central region, Chef Lê Xuân Tâm, former President of the World Association of Master Chefs in Vietnam and Iron Chef champion with five consecutive challenge wins, highlighted local signature spices with crispy chicken spring rolls and turmeric-grilled chicken with củ nén, served alongside fried sticky rice.

Representing Southern cuisine, Chef Cẩm Thiên Long, former Vice President of the Saigon Professional Chefs Association, gold medallist for Lẩu Thả (2013) and runner-up of Top Chef Việt Nam 2014, introduced creative twists with chicken wonton soup infused with phở flavours, followed by tender southern-style roasted chicken.

Beyond the tastings, guests enjoyed open-kitchen demonstrations, direct interactions with the chefs, and expert tips on selecting, preparing and cooking with US chicken. The event transcended a simple culinary experience to become a cultural bridge, showcasing the harmony between global ingredients and Vietnamese culinary identity.

According to the chefs, US chicken stands out for its tender and juicy texture, natural flavour and remarkable ability to absorb seasonings, qualities that make it adaptable to a wide range of cooking styles. For many participants, the workshop broadened perspectives on imported ingredients and sparked fresh inspiration in the kitchen.

USAPEEC hopes that initiatives like this will help US chicken become an increasingly common presence in Vietnamese households, contributing not only delicious and nutritious meals but also enriching Việt Nam's diverse culinary landscape.