"When you're cooking pho it takes a lot of patience... and the end result is just incredible." Here Luke Nguyen discovers a Hanoi version, an elegant and simple pho bo. Get the recipe here.
"I've had this dish almost every day since I've been here," says Luke Nguyen, introducing us to this cool noodle dish that's served in the streets and markets for breakfast, lunch or dinner. Get the recipe here.
Short on time? "This is the easiest stir-fry you’ll ever make," says Poh. "No fiddly chopping or worrying about the fierceness of the heat; you can cook this on an old electric stove and it will still turn out fabulously. The sweetness of the prawns, fish cake and gently aromatic leeks knit together so beautifully, I always have seconds – and thirds…". Get the recipe here.
The flavours and textures in this Vietnamese recipe from Luke Nguyen really pack a punch, with the crispy crab, pork and mushroom parcels served on noodle salad with fresh herbs, nuoc cham and crunchy garnish. Check out these special rectangular rice wrappers used in this dish. Get the recipe here.
Adam Liaw shares a top tip for making meatballs - stir the meat in one direction only, as it binds the proteins together and creates a springier meatball - while showing us how to make Chanko nabe, a kind of stew that’s known as the original sumo food. Despite the reputation that sumos have for their huge statures, the recipe for chanko nabe is actually relatively healthy, low in fat and loaded with vegetables. Get the recipe here.
"Whenever I go back to Kuala Lumpur, my first thought as the plane hits the tarmac is to make a bee line for the closest assam laksa I can get my hands on," says Poh Ling Yeow's mother, Christina. Here Poh and her mum show us how to make it - always with rice noodles, Christina tells us. "It doesn't go well with wheat noodles." Get the recipe here.
"it's all noodles, herbs and fresh vegetables, which is really, really good for you." Sounds good Luke!
Food Safari's Maeve O'Meara discovers the secret to a great pad Thai with Jay Phao-Chinda. get the recipe here.
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