MEKONG CHEF CONTEST 2016 IN CAN THO


Events   20/09/2016 - Thái Nguyễn Phương Ngân


The processing contest from pangasius with topic “The cuisine of pangasius and typical food from Mekong Delta” was taken place on September 16th, 2016 within framework of Vietnamese – France Trade Fair at Can Tho International Exhibition.
Mekong Chef 2016 with the participation of 12 teams who are individuals and representatives of enterprises from Mekong Delta, Ho Chi Minh City and Central of Viet Nam. With the main ingredient was pangasius, the chefs showed their talent by processing more than 24 dishes full of flavor and color.

In Mekong Chef 2016, the representatives of Vietnam Pangasius Association are Mr. Duong Nghia Quoc – Chairman, Mr. Vo Hung Dung – Vice Chairman and other board members are present to witness this event.

The board of examiners are Mr Truong Vinh Thanh – Deputy General Director of Sao Mai Group, the representative of premium cooking oil Ranee, Mrs Bui Thu Suong – President of Sai Gon Professional Chef’s Guide, Master Chef Do Quang Long – Chef of De Nhat Restaurant in Ho Chi Minh City, Culinary Ambassador Vo Quoc – Editor in Chef of Vietnamese Delicious Food Magazine, Mrs Vo Thi Thu Huong – Deputy Secretary General of Vietnam Pangasius Association.
 

Mekong Chef 2016 ended with the first prize worth 25 milion dong belong to candidate Nguyen Huynh Dang Khoa (Pangasius steamed with green tea leaves, Go Cong shrimp paste sauce and saute pangasius with mulbery sauce), the second prize worth 10 milion dong belong to Nguyen Van Thanh (pangasius salad with lotus flavour and pangasius with sweet soil sauce), the third prize worth 6 milion dong belong to La Bich Le – Ba Giao Khoe 55555 Company Ltd., best creation prize and display prize each 4 milion dong belong to Doan Chi Thien (Nam Viet Corp) and Le Quoc Cuong (Individual candidate).

Beside cooking contest, the event also had Discussion with topic “Nutrition from the premium cooking oil Ranee – Safety in processing” – Asian fish oil Company of Sao Mai Group. Ranee was the main product that all candidates used in cooking. According to Associate Professor, Dr Truong Tuyet Mai, Omega-3 fatty from fish is a very important nutrient for health. The regular use of fish oil helps prevent cardiovascular disease, blood pressure, anti-obesity...

Some images of Mekong Chef 2016
 

Mr. Vo Hung Dung - Vice Chairman and General Secretary of Vietnam Pangasius Association had a speech

Mr. Truong Vinh Thanh - Deputy General Director of Sao Mai Group represented the main sponsor had a speech

Mr. Duong Nghia Quoc - Chairman of Vietnam Pangasius Association gave flower to the representative of main sponsor

PhD. Truong Thi Tuyet Mai was sharing at the Discussion with topic “Nutrition from the premium cooking oil Ranee – Safety in processing” - Asian fish oil Company of Sao Mai Group

Mr. Duong Nghia Quoc - Chairman of Vietnam Pangasius Association awarded the first prize for Nguyen Huynh Dang Khoa


Mr. Truong Vinh Thanh - Deputy General Director of Sao Mai Group awarded the second prize for Nguyen Van Thanh


Mr. Truong Vinh Thanh - Deputy General Director of Sao Mai Group awarded the third prize for La Bich Le (Ba Giao Khoe 55555 Company Ltd,.)


Mrs. Bui Thu Suong - President of Sai Gon Professional Chef’s Guide awarded prize of the best creation and display for Doan Chi Thien (Nam Viet Corp) and Le Quoc Cuong



Some dishes from pangasius at Mekong Chef 2016
Vietnam Pangasius Association