Luke Nguyen visits “Quy Nhon” on the central coast of Vietnam and teaches local disabled children how to make fish cakes, and enjoys a vegetarian feast with local Monks.
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In the first of this intimate eight-part interview, filmed at his restaurant Red Lantern, Luke recounts his family's turbulent journey to Australia.
Expand your culinary know-how with this insightful web series. In this video, Luke demystifies the vast number of Vietnamese herbs.
This month, eggplant is our vegie of choice. To serve, simply pan-fry eggplant slices in olive oil, or brush with oil and grill until golden brown.
Discover Luke's lavish cookbook, full of mouth-watering recipes, gorgeous photography and engaging travel tales.
Discover acclaimed chef Luke Nguyen’s culinary journeys through the regions of Vietnam & the Mekong.