This traditional, one-pot, Vietnamese dish is savory, comforting, and bursting with luxurious layers of robust flavor.
Tutorials in this course: 18
Total viewing time: 1 hour 13 minutes
Total course time (including prep and cooking): 95 hours 12 minutes
*This unusually long course time is due to marinating, resting, and curing processes.
Asian cuisine has a rich and storied history reaching back centuries. Cultures throughout the region have long shared recipes and traditions. This course breaks down the essential techniques, flavors, and recipes found in Asian cuisine.
From yakitori to gyoza to spring rolls, our chefs will teach you everything you need to know. Learn how to make a beautiful bowl of pho. Cook up some perfect sushi rice. Even learn how to make a delicious teriyaki sauce. Get a jump start on mastering your favorite Asian dishes by firing up this course!
Chef Daniel Esses is the executive chef of Three Muses in New Orleans. Before Three Muses, Chef Esses had an incredible culinary career working under celebrity chef John Besh at Restaurant August, and eventually became the executive chef at Frenchmen Street’s Marigny Brasserie.
Chef Macku Chan is the chef and owner of Macku Sushi in Chicago. Chef Macku uses his expertise in Japanese cuisine to pair fresh food and bold flavors, creating truly unique meals. In 2010, Macku Sushi was named one of Chicago Magazine’s Best New Restaurants.
Chef Gabriel Rosen owns and operates popular Portland izakaya, Biwa, and sister ramen and juice restaurant, Noraneko. Biwa’s great success inspired an influx of Japanese ramen shops in Portland. In 2015, Chef Gabriel opened his own ramen restaurant, Noraneko where he serves infinitely customizable ramen and house made kombucha and juices.
Chef Michael Gulotta runs and owns the highly praised restaurant, MoPho, in the heart of New Orleans. At MoPho, Gulotta serves up Southeast Asian eats with Louisiana flair. Committed to sourcing the best, local produce, and producing the finest quality meals, Gulotta focuses on sustainability and strengthening the local economy. MoPho was named 2014’s Restaurant of the Year by MyNewOrleans.com has has been featured on Eater New Orleans, Best of New Orleans, and NOLA.com.
Chef Alex was formally trained at the Western Culinary Institute in Portland and has worked in the kitchen at popular Asian Fusion restaurant, Saucebox for several years. He worked closely with chefs Gregory Gourdet and Jason Neroni before rising to Executive Chef in 2011.
Gregory Gourdet is the executive chef at Portland’s modern Asian rooftop restaurant and lounge, Departure. At Departure, he is known for his ingredient-driven Asian cuisine, as well as offering gluten-free, vegan, and paleo menus along with the nightly dinner menu. Chef Gregory proved to be a tough competitor as runner-up on season 12 of Top Chef. He was named 2012’s Hottest Chef in Portland by Eater and in 2013 he was named Chef of the Year by the Oregon Department of Agriculture.
Chef Carlo Lamagna serves as the executive chef at Portland's diverse European style tavern, Clyde Common, which Zagat called a "hipster paradise attached to Portland's Ace Hotel" and was named one of 50 Best Bars in America by Food & Wine. At Clyde Common, Chef Carlo has revamped the menu, adding several popular sharable plates that encourage a more communal dining experience.
What You Need
- Cutting board
- Chef’s knife
- Paring knife
- Sauté pan with lid
- Small saucepan
- Large bowl
- Medium bowl
- Water pitcher
- Blender or food processor
- Immersion blender
- Baking sheet
- Thin spatula
- Bamboo skewers
- Dolsot or stone bowl
- Rice cooker
- Paper towels
- Disposable gloves (optional)
- Ingredients are listed within each respective tutorial
This traditional bibimbap is served in a hot stone bowl, allowing the texture of the ingredients to continue to transform while you eat.