Pho, Ramen, Laksa, stock, soups, sauces
Pho, Ramen, and Laksa. These are delicious noodle dishes that are trending strongly and for good reason. Asian style noodles and soup are so healthy, delicious, and they can be simple to make.
We recognise there is a full-on subculture around these dishes and the various restaurants that make their name through their dedication to a particular noodle specialty. The reason for making noodle soups our title theme is to emphasise the great tastes that have great stock as their origin.
For some, this introductory class will be a starting point on a noodle journey, for others it is an insight to wonderful flavours which will lead to a billion great meals.
The focus of this class is stock, soups, and sauces. If you ever go into the kitchen of a good restaurant, you will always find a large pot of stock cooking on the stove. Stock is fundamental to so many great meals and is essential to making a great sauce, jus or gravy.
In this class, we will be making a chicken laksa as well as a chicken and sweet corn soup. We therefore start by making a great chicken stock, which can be used as a base for each dish. We then look at other stocks and the flavour variations (beef and prawn) that go make Vietnamese Pho (we teach you how to pronounce it in the class) as well as Japanese Ramen and our Malaysian Laksa.
With a home-made stock on hand, you are always just 10 minutes away from a great meal. Store-bought stock is always a fall-back option, but nothing compares to having home-made stock in your fridge or freezer. If you can make good stock you cannot fail to make great food.
In this class you will learn:
- How simple it is to make good stock
- How, whether and when to use seasoning and spices in your stock
- Practical considerations in making storing and using stock
- Layering flavours to make Pho, Ramen, Laksa
- Sambal and other flavour accompaniments for Asian soups