- Display 15 Products per page
-
COCONUT CHICKEN TENDERS, VAN LANG
Juicy chicken tenders coated in a mixture of panko and coconut and baked to crisp perfection. Serve alongside passed hors d’oeuvres or put on the kid’s menu for a crowd pleaser!
-
VAN-LANG, PREMIUM CHICKEN POTSTICKERS, 200/1 OZ
Traditional hand-pleated dumplings filled with mushrooms, tofu, spinach, cabbage, onions, water chestnut & carrots.Case Count: 200 per case. Preparation: Steam.
-
QUICHE FLORETNINE, VAN LANG
Quiche Florentine bursts with the flavors of chopped spinach and Monterey cheese.
-
VAN-LANG, CHICKEN SKEWER
Chicken satay is the one most people recognize; ours is made with tender, juicy chicken and authentic seasonings. Watch it disappear. Preparation Method: Bake from frozen in 350F oven until meat temperature reaches 165F.
-
ASPARAGUS & ASIAGO PHYLLO ROLL, VAN LANG
Fresh asparagus is layered with Asiago cheese and spices and gently rolled in phyllo with a parmesan-panko crust.
-
VAN-LANG, SUPREME BLEND CRAB CAKES
A delightful blend of crabmeat, bread crumbs and spices shaped into quarter-sized cakes.Case Count: 120 per case. Preparation: Fry.
-
VAN-LANG, VIETNAMESE MEATBALL SKEWERS
Our version of the classic Vietnamese Nem Nuong pork meatballs seasoned with bell peppers, cilantro and spices on a paddle skewer. Preparation Method: Bake from frozen in 375F oven until meat temperature reaches 165F (about 7-9 minutes).
-
VAN-LANG, PEKING DUCK ROLL
Van Lang marinates and roasts duck breast, then combines it with leafy Napa cabbage, julienned green onions and Asian herbs and spices inside a thin and crispy spring roll skin. Preparation Method: Deep fry spring rolls until golden and crispy to the touch; 4-6 min.
-
VAN-LANG, DATE & GOAT CHEESE PASTRY
A sweet and savory Mediterranean influenced treat. A delicate blend of fig jam, honey, cream cheese & goat cheese top a flaky pastry square , dusted with chopped dates and cinnamon sugar.
-
VAN-LANG, SPICED CHICKPEA PHYLLO STAR
Hearty chickpeas, chopped zucchini and spinach simmered in a rich tomato sauce accented with garam masala, cumin, ginger & coriander and hand folded into an elegant entrÃe sized phyllo star. VEGAN. Preparation Method: Bake from frozen in 375F-400F oven for 15-20 minutes or until until heated through.
-
VAN-LANG, COCONUT SHRIMP
Here’s something different! Van Lang’s seasoned butterflied tiger shrimp are lightly battered and rolled into an exciting mixture of sweet coconut flakes and panko bread crumbs.Preparation Method: Deep fry frozen shrimp in 350 degree F oil to get light brown coat, then finish cooking in a 350 degree F oven for 3-5 minutes.
-
VAN-LANG, NASHVILLE HOT CHICKEN
Buttermilk fried chicken glazed with spicy cayenne chili oil paired with a cool dill pickle crema.Case Count: 200 per case. Preparation: Bake.
-
SAVEURS DE LA TERRE, ESCARGOT HELIX
These tender Helix Escargot are fully cooked and need only to be warmed in a sauce such a sweet butter with finely chopped shallot, garlic, and dry white wine. Bon Appetit!
-
VAN-LANG, BACON WRAPPED SHRIMP
Succulent scallops wrapped in bacon and accented with a bit of parmesan cheese for added texture and flavor.