Luke Nguyen's Vietnam

Seafood is the main ingredient as we float around one of the worlds natural wonders, Ha Long Bay. Blue swimmer crab and mussels are caught and cooked in and amongst the stunning floating villages and fisheries. Luke also prepares mantis prawns cooked on a bonfire he prepared on one of the two Ha Long Bay beaches.

The small town of Bac Ha comes alive on weekends as tourists flock to its renowned weekend market. Here Luke prepares some ginger chicken in the 'food court' with a bunch of keen observers. Venturing away from the market, Luke finds out how to make a local favourite, purple noodles and tea, and then prepares smoked duck whilst he waits for his homemade corn wine to brew.

Continuing in Sapa, Luke ventures beyond the main town and visits the local villages where he delves into some rich local traditions. He prepares a dish in the clouds with local Su May in her village Ta Phin. Here they cook field mushrooms gathered in the early morning.