Southeast Asian Noodles
Take a tour throughout Southeast Asia, passing through Thailand, Myanmar, Vietnam, Indonesia, Malaysia and the Philippines, to discover a diverse variety of traditional noodle dishes.
Head Chef, Fish Cheeks, NoHo, New York City
Explore the diversity of Southeast Asian noodle dishes
As Chef Dustin Everett explains, the noodle dishes of Southeast Asia have one thing in common – chili – but other than that, everything is a little bit different.
Test out your palette as you familiarize yourself with the sour, sweet, salty, umami, spice of Thai food and how the flavors of each individual dish should move across your tongue.
All of the dishes you will find in this course are commonly served on the street, which is a very important part of Southeast Asian culture. Immerse yourself in the lengthy labor of love that is Thai curry paste as you prepare your own in a pok pok (pestle and mortar). Take advantage of the speedy convenience of Shan noodles from Myanmar. A stir-fried dish that is quick to put together.
At the end of this course you will:
- Understand the nuances between recipes and the variations of noodle dishes according to country.
- Recognize different types of noodles made with rice, wheat and egg, and know when to use them.
- Be able to prepare a range of noodle dishes, including soups, broths, and stir-fries,
from Thailand, Myanmar, Vietnam, Indonesia, Malaysia and the Philippines
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Course Syllabus
Course Content
Chapter 2 - South East Asian Noodles
Chapter 3 - Banh Pho (Vietnam)
Chapter 4 - Khao Soi (Thailand)
Chapter 5 - Chili Pan Mee (Malaysia)
Chapter 6 - Pancit Palabok (Philippines)
Chapter 7 - Shan Noodle (Myanmar)
Chapter 8 - Mee Goreng (Indonesia)
Before you go
Master six distinct noodle dishes from across Southeast Asia
What you'll learn
Shan Noodles (Myanmar). A convenient stir-fried house noodle dish, quick to put together and ideal for feeding a crowd.
Pancit Palabok is one of the most traditional dishes of the Philippines, made with rice noodles and always topped with a boiled egg.
Make the iconic Khao Soi (Thailand), prepare a traditional curry paste with a pok pok, know when to use coconut milk or cream. Enjoy the contrast of two different noodle textures.
A traditional Banh Pho (Vietnam). Know how to soak the flat rice noodles (Banh) and prepare the famously aromatic Pho broth.
Mee Goreng (Indonesia) A dish of fried noodles with the distinct sweetness of Kecap Manis, an Indonesian sweet soy sauce.
Enjoy the diverse toppings of Chili Pan Mee (Malaysia), featuring pork ragu, crispy fried anchovies and a poached egg.
Techniques you will learn
- How to clean and cut anchovies
- How to make Thai curry paste
- How to cook Thai curry paste
- Pre-cook noodles
- Soak rice noodles
- Deep fry egg noodles
- Stir fry egg noodles
- Boil egg noodles
- How to use coconut milk and cream
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Meet your Instructor
Head Chef, Fish Cheeks, NoHo, New York City
His critically acclaimed New York City restaurant serves contemporary Thai cuisine with a focus on seafood.
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