In Luke NguyenGÇÖs Vietnam we take a culinary journey through the northern regions of Vietnam. Starting in imperial Hue, and travelling north toward Hanoi and Sapa, nine regions are explored over ten colourful and energetic half hour episodes. Luke Nguyen, acclaimed owner and chef of the Sydney restaurant GÇÿThe Red LanternGÇÖ, returns to the country of his heritage. Last series, Luke explored the Southern regions of Vietnam with his family and uncovered their mutual love for food. In this series Luke continues to discover this love in the beautiful northern regions whilst engaging and learning more from the local rural people. We travel with Luke as he demonstrates his passion for Vietnam and Vietnamese cooking. He shows us how to cook `grass rootsGÇÖ style Vietnamese food and demonstrates ways to discover the clean, fresh and fragrant experience of cooking and eating healthy, delicious food. In the first episode Luke prepares a fig salad on the out skirts of the historic citadel, the seat of the Nguyễn emperors. He visits some of HueGÇÖs local eateries and prepares some favourite dishes with the help of the surrounding people. Continuing along the DMZ, Luke meets Mr TranGÇÖs family and together, catches and cooks carp grilled in Betel leaves. Reaching Vinh, he explores the vibrant market and soon becomes surrounded by locals all too eager to lend a hand, as he prepares a pork ribs dish. In the serene beauties of Tam Coc Luke explores the ancient caves and prepares a snail dish on board a two person boat. The beauty of this region is encapsulated by a mountain goat dish, atop one of the highest mountains looking over the region. The hustle and bustle of Hanoi is a welcome change in Episode 4. Here the French influence on the food and culture of Vietnam is explored. Street dishes are eaten and inspire Luke to create his own. We discover the processes of rice paper and how to make a terrine and cook duck on the side of a busy Hanoi road, a few kilometres from the city centre. Onwards to Sapa, Luke prepares a dish in the clouds with local Su May in her village, Ta Phin. Here they cook field mushrooms gathered in the early morning. We get to see and feel how the local Mong people live and Luke shares a communal Salmon Hot Pot that he prepares on the porch of a local home. As we travel further into the rural regions of Vietnam, highlights include tea smoking duck whilst waiting for home made corn wine and preparing some ginger chicken in the notoriously busy weekend Bac Ha market. Seafood is the main ingredient as we float around the beautiful Ha Long Bay. Blue crabs, pipies and muscles are caught and cooked in and amongst the floating villages. Luke also prepares mantis prawns cooked in a bon fire on one of the two Ha Long Bay beaches. Finally, we reach Mai Chau and visit the local white Thai people. Here Luke gets to eat his jackfruit salad with a family in their stilt house, cook fish in bamboo and discover his love for a family feast. In this second series of Luke NguyenGÇÖs Vietnam, Luke demonstrates his passion for the country, itGÇÖs people and the regional food and creates dishes that inspire the home cook or anyone who wants to try this magnificent cuisine in an easy to follow style. Episode 1 In the first episode of Luke NguyenGÇÖs Vietnam, Luke explores the food and culture of Hue, home to the ruling Emperors of the 17th century in central Vietnam. Episode 2 Luke travels to rural Vinh to explore the vibrant market lifestyle and prepare regional dishes for the local people. Episode 3 LukeGÇÖs journey continues to the mysterious and serene Ninh Binh cooking snails, pork neck and goat in some of the most beautiful scenery Vietnam has to offer. Episode 4 Luke reaches the bustling city of Hanoi to discover itGÇÖs old charm, strong French influence and a very vibrant street food scene. Episode 5 Luke ventures to greater Hanoi and learns how to make rice paper and pork terrine. He roasts a duck roadside and demonstrates a Vietnamese favourite, Pho Bo. Episode 6 Luke leaves the hustle and bustle of Hanoi behind for the mystical mountains of Sapa to cook in the clouds. Episode 7 Continuing in Sapa, Luke ventures beyond the main town and visits the local villages where he delves into some rich local traditions. Episode 8 Heading further north to Bac Ha, Luke visits the busy weekend tourist markets and explores the local surrounds learning to make his own rice wine. Episode 9 Aboard a large Vietnamese junk, Luke floats through the serene beauties of one of the worldGÇÖs natural wonders, Ha Long Bay. Episode 10 In this last episode of Luke NguyenGÇÖs Vietnam, Luke immerses himself in Mai Chau, eating, drinking and dancing with the local white Thai people.
Luke Nguyen's Vietnam 2
Acclaimed chef Luke Nguyen takes us on a culinary journey through the northern regions of Vietnam