VLAM, the Flemish Centre for the Promotion of Agriculture and Fisheries, held its first workshop on Friday in Ho Chi Minh City – Vietnam's economic capital – to help Vietnamese chefs learn more about Belgian and Flemish pork.
VLAM, which is taking part in the Flemish economic mission to Vietnam, is convinced that it Belgian pork can win the hearts of Vietnamese chefs. In collaboration with the Belgian Meat Office, which coordinates the promotion of pork and beef exports, VLAM has therefore organised workshops to introduce Vietnamese chefs and future cooks to Belgian pork fillets and learn how to cook with them.
Belgium already exports pork to Vietnam but there is still room for growth, explained VLAM export manager Gert Van Causenbroeck.
"We have found that there are still opportunities to progress and expand the range of our exports. In this workshop, the focus is on noble cuts," the manager said.
"We mainly export products to Vietnam that we don't consume in Western Europe, such as ears and legs. But we want to broaden our field of action and export more in the future."
