Luke Nguyen Bio

Restaurateur – Chef – Author – Television Host – Gastronomic Traveler.

In Australia, Luke Nguyen is known as the chef and owner of the award-winning Vietnamese restaurant The Red Lantern, in Sydney, Australia. He's also the author of the best-selling books Secrets of the Red Lantern and The Songs of Sapa.

In 2009, Luke Nguyen and Suzanna Boyd founded the Little Lantern foundation in Hoi An, which gives disadvantaged youths an opportunity to participate in a hospitality training program in Little Lantern’s operating hotel, restaurant and bar.

As the host of Luke Nguyen's Vietnam, Luke travels Vietnam exploring the cultures and culinary delights of the country, from Ho Chi Minh City in the south to the northern city of Sa Pa.

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There are lots of regional variations on cuisine in China. Ching-he Huang explains the differences through ingredients.

10 Essential Chinese Cooking Ingredients

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Protein with Chinese Origins

Chinese consume standard proteins such as chicken, fish, beef, lamb, pork and shellfish just like in the West; however, there are certain sources of protein that originated specifically from China.

How to Cook Rice

Here are some of my tips to help you cook the perfect plain rice at home.

Chinese Cooking Terms and Techniques

Here are some useful Chinese cooking terms and techniques that will help you master your Chinese cookery.

How to Cook With a Wok

Find out how to choose the wok that's right for you, then learn how to season it to create optimally flavored dishes.

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Our Chefs' Most-Popular Recipes

Crottin Chaud Sur Toast (Melted Goat Cheese on Sourdough)

Bac Ha Green Tea Smoked Duck: Vit Hom Khoi

Pork Ribs Braised In Young Coconut Juice: Suon Ram Man

Spiced Mekong Delta Prawns: Tom Huong Cay

Salt and Pepper Tiger Prawns: Tom Rang Muoi

Dragon Fruit Shake

Steamed Rice Flour Cakes with Dried Shrimp: Banh Beo

Hue Lemongrass Skewers: Nem Lui Hue

Dalat Choco, Stir-Fried with Beef and Garlic: Trai Su Xao Thit Bo

Stuffed Sardines (Sardine Farcies)

Hanoi Crisp Parcels with Vermicelli Salad: Bun Nem Ran

Pagoda Rice Steamed In Lotus Leaf, Com Hap La Sen

Sticky Rice Cooked In Bamboo: Com Lam

Wok Tossed Eel with Turmeric and Glass Noodles: Luong Xao Lan

Char Grilled Phu Quoc Salt and Chile Squid: Muc Nuong Thang

Hot Oysters in Creamy Beurre Blanc

Wok-Tossed Langoustines with Sea Beans and Oyster Sauce

Bresse Chicken in Yellow Wine

Barramundi Steamed In Banana Leaf with Soya Beans

Tamarind Beef and Kohlrabi Salad, Goi Bo Tau Me

Pigeon with Gingerbread (Pigeon au Pain d'Epices)

Wok-Tossed Crab in Tamarind Sauce

Mai Chau 'Armpit Pig' Roasted On A Spit: Heo Cap Nach Nuong

Wild Shitake Mushroom and Choko Leaf Stir Fry: Nam Xao La Su Su

Eel, Char Grilled In Lemongrass and Turmeric: Luon Nuong Xa

Vietnamese Steak Tartare

School Prawns Wok Tossed In Shrimp Paste: Tom Kho Danh

So Much Pretty Food Here