Asian Table Sauces

Table sauces are essential for rounding out the flavors of a meal. Simple in theory and free-form in practice, they can be challenging to master. In this class, we’ll focus on two fundamental skills: 1) choosing ingredients, and 2) seasoning to taste. The entrees will showcase basic techniques, to give more time to sauce-making and to allow comparisons across flavor profiles. In addition to a discussion of traditional uses of the sauces, a tasting of pantry ingredients will deepen sensory experience. You’ll leave with the skills and, more importantly, the confidence for creative sauce-making.

SAUCES

Vietnamese Nuoc Cham
Thai Nam Prik Pao 
Indonesian Satay
Chinese Ginger-Scallion 

MENU

Poached Walking Chicken
Highland Sticky Rice
Fresh Vegetable Platter

Thy Tran is a culinary writer, researcher, and chef-instructor who’s been teaching in the San Francisco Bay Area for over 18 years. She has worked in restaurants, coauthored award-winning cookbooks, contributed to national food magazines, and consulted for a wide range of businesses and nonprofits. With a passion for understanding the cultural context of food, Thy specializes in migration and how we reshape our stories, recipes, techniques, and traditions. Learn more about her work at www.WanderingSpoon.com.

(Photo courtesy of Thy Tran)