Luke Nguyen's Greater Mekong Recipes
Chef Luke Nguyen discovers the unique flavours and culinary traditions of the Greater Mekong area of Southeast Asia.
Uyghur Spicy Beef Skewers
Uyghur are a Turkic ethnic group, the largest ethnic minority in China. This favourite Muslim-Chinese dish gets some heat from ground Sichuan pepper and chili flakes.
Dali Vegetarian Rice Noodle Stir Fry
In Dali, Luke visits a small rice noodle shop where the Zhou family have been hand making noodles for three generations. He uses them in this textural vegetarian stir-fry.
Wild Shaxi Mushrooms Wok Tossed with Cured Pork
At a bustling town market in Shaxi, a village elder offers tips on how to cook his best-loved banquet dish.
Chargrilled Lemongrass Telopea Fish
Boarding a Mekong River barge, Luke feels right at home in the tropical surroundings while he chargrills a typical Dai-style lemongrass fish.
Shan Chickpea Warm Tofu Noodle Soup
On the Inle Lake, Luke is invited into a family home to learn the secret behind making chickpea tofu noodles.
Rice Paddy Frog Curry
In the town of Chiang Khong in northern Thailand, Luke literally catches the ingredients for his tasty northern-style frog curry.
Slow-Braised Pork Hock with Star Anise & Cassia
As Luke prepares this aromatic pork hock, he learns how a Thai King helped local farmers change from growing opium crops to farming sustainable produce.
Chargrilled Chiang Mai Pork Belly
Luke hits the bustling town of Chiang Mai where he laps up the nightlife, cooking Thai classic dishes like this succulent and crispy pork belly.