On August 28, 2024, the American Egg and Poultry Export Association successfully organized the “Cooking with American Chicken and Super Chef” workshop at the Sheraton Saigon Hotel. This special program brought together food enthusiasts and talented chefs to introduce unique and nutritious dishes made with American chicken.
At the workshop, two renowned chefs, Norbert Ehrbar and Le Xuan Tam, showcased their exceptional cooking skills with American chicken, creating delicious, appealing, and extremely creative dishes. Attendees not only witnessed the chefs’ dexterity in each cooking step but also had the opportunity to taste these delectable creations.
The event took place in a cozy atmosphere. Guests happily exchanged recipes, cooking tips, and their passion for cooking, especially dishes made with chicken. This created an intimate and friendly environment. At the end of the event, each attendee received a special gift from American Chicken as a token of appreciation for their valuable presence.
American chicken was introduced as an ingredient that is not only delicious but also ensures food safety and is healthy. With its low-fat content, absence of carbohydrates, and high protein content, American chicken is the ideal choice for healthy and nutritious meals. Another advantage of American chicken is its versatility in preparation, as it can be roasted, grilled, fried, or cooked in a microwave or air fryer.
Two Highlighted Dishes at the Event
At this event, both Chef Norbert Ehrbar and Chef Le Xuan Tam delighted guests with their creative recipes using American chicken, such as the “Chicken Ant” Climbing Tree (Chef Norbert), Taiwanese-style Fried American Chicken (Chef Norbert), American Chicken Meatballs with Cheese and Tomato Sauce (Chef Le Xuan Tam), and American Chicken Braised with Lotus Seeds and Chinese Dates. Among these dishes, two stood out and immediately captured the hearts of food lovers at the workshop: Grilled American Chicken – Kebab Chorizo Sausage with Brown Rice by Chef Norbert Ehrbar and Grilled American Chicken with Lemongrass by Chef Le Xuan Tam.
- Grilled American Chicken – Kebab Chorizo Sausage with Brown Rice by Chef Norbert Ehrbar
Super Chef Norbert Ehrbar showcasing his cooking technique with American chicken
This dish quickly became the center of attention as the skewers of fragrant American chicken, grilled to perfection, were combined with spicy chorizo sausage, creating a robust yet subtle flavor profile. The American chicken was sweet and tender, marinated to perfection, and when paired with the mild spiciness and creamy texture of the chorizo, it created a culinary symphony on the palate. The brown rice added a crunchy texture and contributed to the nutritional balance of the dish, making it a favorite among the food connoisseurs at the event.
- Grilled American Chicken with Lemongrass by Chef Le Xuan Tam
Super Chef Le Xuan Tam showcasing his artistic fusion of Vietnamese and American cultures through Grilled American Chicken with Lemongrass
Chef Le Xuan Tam’s Grilled American Chicken with Lemongrass was a perfect blend of traditional Vietnamese flavors and the superior quality of American chicken. As the grilled chicken infused with lemongrass was presented, the aromatic scent of fresh lemongrass and spices filled the air, enticing everyone in the room. The chicken was tender and juicy, with a golden-brown exterior, infused with the flavors of lemongrass, providing an unforgettable culinary experience. This simple yet elegant dish scored absolute points with the guests and became one of the most voted dishes at the event.
About the Super Chefs
Super Chef Le Xuan Tam with his creative dishes using American chicken
Chef Le Xuan Tam: Born in Quang Binh and raised in Hue, Chef Le Xuan Tam is a prominent culinary talent in Vietnam. Despite lacking formal training, he has consistently won international competitions, notably becoming the Iron Chef champion with five consecutive challenges. He currently serves as a culinary advisor to USAPEEC and is the Executive Chef of Moo Beef Steak in Southern Vietnam.
Super Chef Norbert Ehrbar showcasing his cooking skills at the “Cooking with American Chicken and Super Chef” workshop
Chef Norbert Ehrbar: With Swiss nationality, Chef Norbert began his career in Switzerland in 1976 and has worked in various renowned international hotels and restaurants. He has been associated with Vietnam for over 30 years, from training staff for the floating Saigon Hotel to organizing programs introducing Vietnamese cuisine internationally. He currently serves as a Head Chef and Culinary Advisor to several American agricultural associations and actively contributes to culinary human resource development.
About the American Egg and Poultry Association
The American Egg and Poultry Export Association has liaison offices worldwide. From trade policies to promotional activities, the association is working to build global demand. The American egg and poultry industry maintains stringent quality and food safety standards from farm to table. American chicken is inspected by the US Department of Agriculture to maintain the highest quality worldwide. USDA inspectors are highly trained to detect any signs of disease in chicken meat at the earliest stages. The American poultry industry does not use hormones in poultry farming. When necessary and under the supervision of licensed veterinarians, antibiotics may be used to prevent disease in poultry.
The workshop concluded successfully, leaving a profound impression on the guests about the superb quality of American chicken and the talent of the super chefs. This meaningful event contributed to promoting American chicken to Vietnamese consumers.
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