Luke Nguyen's ...

July 2018

S2 Ep4

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Luke heads to Laos' southern tip to the 4000 Islands, where fishing takes on a whole new meaning. On the Island of Don Khon, Luke learns the art of making the acquired fermented fish staple dish, padhek. He cooks for some hungry fishermen at the Pa Soi rapids, and harvests red ants for a traditional red ant salad dish. Luke then rafts down the Mekong River to explore the other areas of the 4000 islands while he prepares a traditional fish dish, laap lao.

S2 Ep3

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In this episode, Luke stays in Luang Prabang to join the biggest New Year's celebrations in the country. To get in the festive spirit, he helps out at a local street stall selling coconut cakes. Luke then heads to Quang Si waterfalls, where he makes a refreshing Luang Prabang salad. Traveling further into the countryside, he meets a third generation watercress farmer, and listens to her story before cooking her favourite steak dish with lashings of rice wine.

S2 Ep2

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Chef Luke Nguyen continues his culinary journey across the Greater Mekong region of Southeast Asia. Luke heads north to Laos' 'food capital', Luang Prabang, where he explores the city's fresh produce markets and unique cottage industries, trying his hand at making buffalo patties in the rain. At the Nam Khan River, a tributary of the Mekong, Luke learns to fish the river with a father and son team before cooking them lunch on the river's bank.

S2 Ep1

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Celebrated chef Luke Nguyen continues his culinary journey across the Greater Mekong region of Southeast Asia. Luke's trip begins in Vientiane, the laid-back capital of Laos. Exploring the morning market, he finds everything from the unusual to the bizarre. Here Luke cooks a traditional steamed fish in front of local traders, before heading to Vientiane's most famous noodle restaurant to prepare one of Lao's staple dishes, Laap Moo.

S1 Ep10

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Luke hits the bustling town of Chiang Mai. Here he cooks some classic Thai dishes, such as green papaya salad, at the night market, then takes time out to offer his warm jack fruit salad as alms to novice monks. Luke learns about the history of Chiang Mai and is taught by a local chef about the true diversity of Thai cuisine across the country’s regions.

S1 Ep9

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Travelling in northern Thailand, Luke arrives at the mountainous Mae Salong where he prepare a rustic tomato dish with Apear, an Aka grandmother. Getting off the beaten track, Luke sets up kitchen in a banana forest where he creates a jungle chicken curry. Luke then travels further up the mountainside to the Royal Project where he prepares an aromatic pork hock, and learns how the Thai King helped local farmers change from growing opium crops to farming sustainable produce.

S1 Ep8

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Luke makes it to the town of Chiang Khong in northern Thailand, where he literally catches the ingredients for his traditional Tom Yum fish soup and tasty northern-style frog curry. Mr Ta, a Mekong fisherman, takes Luke out onto the river where they pull in a 10-kilogram fish for Mr Ta's special Tom Yum recipe. Luke then gets muddy catching frogs to cook for the hard working rice farmers' lunch, and later chops down a bamboo tree to use as a cooking utensil for his pork dish.

S1 Ep7

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Luke hikes to the hill tribe villages of the Shan State and the township of Keng Tung, where he cooks some unusual delicacies and local marketplace favourites. There he teams up with Aye, an Anh Shaman, to make an aromatic dried beef dish, before meeting Maypear of the Paluang people to cook her favourite salad. Inspired by the flavours and smells of the local marketplace, Luke creates a textural pork dish wrapped in bamboo.

S1 Ep6

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Luke Nguyen ventures to the Shan State where entire villages and kilometres of tomato farms float upon Inle Lake. There he experiences the warm hospitality of the Shan people when he is invited into a family home to learn the secret behind making chickpea tofu noodles. While admiring the skills of Inle Lake's renowned leg-rowing fishermen, Luke prepares some crispy spring onion fritters to enjoy with a cold local beer.

S1 Ep5

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Journeying south to Myanmar, Luke uncovers the little known foods and flavours of the former capital, Yangon. Here he begins his culinary education by learning the art of making the famous Mohinga with one of the city’s lively Mohinga experts. Luke also tries his hand at making rice paper sheets the traditional way at 17th street market, and cooks a traditional Burmese prawn curry that is described by locals as being oily, delicious and a little spicy.