From China to Vietnam: A Food Journey Down the Mekong River

Description

Join Luke Nguyen as he journeys down one of Asia's most famous rivers, the Mekong. To tie in with Luke's popular SBS series Greater Mekong, From China to Vietnam tells the stories, experiences and recipes from the TV show. Luke immerses himself in the cultures and communities of the countries he visits, learning stories and histories from each region as well as sampling and recreating local cuisines. Luke's travels start in China where he explores the centuries-old traditions of the Yunnan Province. His journey takes him to Myanmar where he uncovers some of the country's unique flavours, and then on to Northern Thailand, Laos, Cambodia and finally Vietnam, Luke's homeland and the location of this mighty river's floodplains. From China to Vietnam contains over 70 recipes that celebrate well-known dishes as well as lesser known regional delicacies. Sample Chargrilled pork grilled in bamboo from Thailand, Steamed lemongrass and dill fish from Laos, Tea-infused sesame dumplings from China or for the more adventurous, Clay-pot cola chicken from Cambodia. With heartwarming stories, breath-taking location photography and stunning images of all the dishes featured in the show, From China to Vietnam is a must-have cookbook that will be treasured and referred to for many years to come.

Luke Nguyen is a well-renowned Vietnamese Australian chef, best known as the host of television series Luke Nguyen's Vietnam and more recently his new series which ties in with this cookbook, From China to Vietnam. Born in a Thai refugee camp after his parents escaped their homeland in Vietnam, Luke's family eventually made their way to Australia where Luke was raised in Sydney's vibrant and notorious Vietnamese quarter. His parents opened and ran a local Vietnamese restaurant called Pho Cay Du and it was this passion for food that first ignited Luke's interest for Vietnamese cooking. After learning the basics from his parents Luke trained with a number of well-respected Sydney chefs before opening The Red Lantern restaurant with his sister, Pauline. Since then The Red Lantern has become one of Sydney's most acclaimed restaurants, winning Best Vietnamese Restaurant in 2009. Luke has written three previous cookbooks Secrets of the Red Lantern, Songs of Sapa and Indochine. Luke currently splits his time between his home in Sydney and Vietnam.