Luke Nguyen's Greater Mekong
Celebrated chef Luke Nguyen takes us on a culinary journey across the Greater Mekong region of Southeast Asia.
The Flavors of Greater Mekong
Chef Luke Nguyen explores the culinary cultures and centuries-old traditions of the Greater Mekong region of Southeast Asia.
Kunming in the Yunnan Province of China
Tucked away down a hidden alley, Luke joins a family preparing the meats for their delicious barbecue skewers business. Street food stalls have diminished very quickly over the past few years due to new regulations, so the family must try to continue selling their popular foods, away from the eyes of authorities who would attempt to close them down.
Luke enjoys his best roast duck experience to date on the outskirts of Kunming, and is given a firsthand look at the pine needle smoking techniques used to cook the duck.
Flying for Fish
Luke gets in on the action of an old fishing technique of the BAI people in Dali in Yunnan. They use fast and accurate cormorant birds with impressive fishing abilities to catch their food.
Luke visits a small rice noodle shop, where the Zhou family has been handmaking noodles for three generations.
In Lijiang's labyrinthine backstreets Luke cooks a Chinese classic, Thousand Layer Pork, by the glow of street lanterns.
Naxi grandmother Anyang shows Luke her seasonal veggie garden.
In the mountains, Luke learns a techinique to preserve tea by cooking it, stuffing it in bamboo and then burying it.
Surrounded by corn under a traditional stilt house of the Dai people, Luke prepares a meal with lemongrass.
Yangon, the former capital city of Myanmar
Luke visits a tea shop where cups are juggled and thrown around, and hot water splashes all over.
This tiny little shop pumps out some of the best handmade noodles in the city.
These guys make cooking dough look easy, but as Luke finds out, it is a precise skill that takes time and training to master.
Inle Lake, Myanmar
A whole extended family invites Luke to visit their home and learn the secret behind making chickpea tofu noodles.
Chiang Khong, Thailand
Luke catches an enormous catfish with some Mekong fishermen.
Mae Salong, Thailand
Luke sets up kitchen in a banana forest where he creates a jungle chicken curry with banana tree trunk as the key ingredient.
Chiang Mai, Thailand
At a bustling cafe, a local chef educates Luke about the history of regional Thai cuisine.