Luke explores the food and culture of Hue, home to the ruling Emperors of the 17th century in central Vietnam.
Luke travels to rural Vinh to explore the vibrant market lifestyle and prepare regional dishes for the local people.
Pickled bamboo and tamarind seafood soup (canh hai san mang chua)
Chargrilled eel in lemongrass and turmeric (luon nuong xa)
Pork ribs braised in young coconut juice (suon ram man)
Stir-fried pork neck with pineapple and vegetables (muc xao khom)
Luke's journey continues to the mysterious and serene Ninh Binh, and cooking snails, pork neck and goat in some of the most beautiful scenery Vietnam has to offer.
Luke reaches the bustling city of Hanoi to discover its old charm, strong French influence and a very vibrant street-food scene.
Luke ventures to greater Hanoi and learns how to make rice paper and pork terrine. He roasts a duck roadside and demonstrates a Vietnamese favourite, Pho Bo.
Luke leaves the hustle and bustle of Hanoi behind for the mystical mountains of Sapa to cook in the clouds.
Continuing in Sapa, Luke ventures beyond the main town and visits the local villages where he delves into some rich local traditions.
Heading further north to Bac Ha, Luke visits the busy weekend tourist markets and explores the local surrounds, learning to make his own rice wine.
Aboard a large Vietnamese junk boat, Luke floats through the serene beauties of one of the world's natural wonders, Halong Bay.
Salt-and-pepper red crab (cua rang muoi)
Pippies wok-tossed with chilli and Asian basil (nhieu xao rau que)
Halong mussels cooked in lemongrass-scented coconut milk (con don nau xa cot dua)
Mantis prawns steamed in beer (bi bi hap beer)
In this last episode of Luke Nguyen's Vietnam, Luke immerses himself in Mai Chau, eating, drinking and dancing with the local white Thai people.
Online exclusive recipes
Hue pancake (banh khoai)
Banana-blossom salad with tofu skin (goi bap chuoi tau hu ky)
Sticky rice cooked in bamboo (com lam)
Warm beef-and-watercress salad (bo xao sa lat song)
Purple rice noodle and corn-wine soup (hu tieu thiem)
Pork terrine baguette (banh mi cha lua)
Handmade rice noodles filled with pork and wood-ear mushrooms (banh cuon nong)
School prawns wok-tossed in shrimp paste (tom kho danh)
Carp chargrilled in betel leaves (ca tram nuong la lop)
Prawns fried in young green rice flakes (tom chien com)