TV chef Luke Nguyen shares over 70 recipes from different countries within the Greater Mekong, one of Asia’s most famous rivers. Join Luke as he journeys down the Mekong river, immersing himself in the culture and communities of the countries he visits, learning stories and histories from each region as well as sampling and recreating local cuisines.
Luke begins his travels in China where he explores the centuries old traditions of the Yunnan Province. He then moves to Myanmar and onto Northern Thailand, Laos, Cambodia and finally Vietnam. From China to Vietnam contains recipes that celebrate popular dishes as well as lesser-known regional delicacies. Sample chargrilled pork grilled in bamboo from Thailand, steamed lemongrass and dill fish from Laos, or for the more adventurous, Cambodia’s clay-pot cola chicken.