Luke Nguyen, acclaimed owner and chef of the Sydney restaurant The Red Lantern, returns to the country of his heritage and prepares dishes in locations that represent the real Vietnam, in all its chaotic vibrancy. We travel with Luke as he demonstrates his passion for Vietnam and Vietnamese cooking. He shows us new and easy ways to discover the clean, fresh and fragrant experience of cooking and eating healthy and delicious Vietnamese food.
Part 2
Part 3
Tamarind Broth with Mudfish (Engl)
Green Papaya Salad (Engl)
(Green Papaya)
Beef Wok tossed (Engl)
Salt & Pepper Tiger Prawns (Engl)
Pork Spare Ribs in medical Broth (Engl)
Chicken with fresh Peppercorns (Engl)
Whole fried Elephant Fish (Engl)
Chargrilled Calamari (Engl)
School Prawns stir fried (Engl)
Razor Clam Salad (Engl)
Hoi An (Engl)
Hoi An is a city of Vietnam, on the coast of the South China Sea in the South Central Coast of Vietnam.
(Rice Noodles)
Here, the specialty of this beautiful and ancient town is the Cao Lau noodles, which are made to an old and very secret recipe by just one family. Having operated for almost 400 years, the only way to learn the recipe is to marry into the clan!
Rice Paper Rolls (Engl)
As we travel north along the eastern coast, highlights include watching at dawn the fishing markets of Phan Thiet, where local women crowd along the shoreline to buy and sell all manner of fish and shellfish that have been caught that morning. On reaching Nha Trang, Luke cooks up lobster on the beach, with the help of Miss Lan, who spends her days cooking fresh lobster on a portable coal fire right there on the sand. The variety of shellfish in this area is enormous, and Luke shows us simple and delicious ways to cook up a seafood feast.
Salt and Pepper Tofu (Engl)
Luke visits the town of Quy Nhon on the central coast of VN and learns how to make fresh Tofu from scratch in a family farm yard environment.........
In a small village outside Quy Nhon we watch tofu made from freshly ground soy beans, boiled in copper pots over open fires then squeezed in muslin cloth to be sold fresh to the markets that same day. Another example of what this wonderful country dishes up.
Lotus Leaf Rice (Engl)
Fine Noodles with grilled Prawns (Engl)
Soft Rice Noodle Soup with Pork (Engl)
The Vietnamese Plate: A closer look at Herbs (Engl) (Link)
Where once the local selection of Vietnamese herbs was sparse, today a wide variety is available at markets in Southern California.
Photogallery
http://www.latimes.com/features/food/la-fo-herbs-and-spices-pg,0,7112719.photogallery
Vietnamese Herbs (Engl) (Link)
To describe Vietnamese food would not be complete without the inclusion of herbs. The textures, flavors, scents and overall freshness…
LINK
http://vietherbs.com/
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