Luke cook's a typical dish from his childhood.
In the countryside in Cambodia this is actually a really fantastic premium dish that a local might cook for their friends and family. It's a rustic chicken recipe but made using cola (which is quite expensive for a local person to buy). Chef Luke Nguyen recommends cooking this in a traditional clay pot if you can get your hands on one.
In this Cambodian recipe for stuffed squid Luke Nguyen admits there are a lot of ingredients but, if you get organised it's pretty straightforward. It is important that the squid is about the right size so that they will be tender when cooked.
This refreshing salad by Luke Nguyen combines salty dried shrimp, sweet smoked trout and slightly tart green mango - a perfect marriage of different flavours and textures. It is best served straight after preparing.
Luke Nguyen cooks this simple Cambodian side dish.
These char-grilled beef skewers served in French baguettes are a traditional Khmer street food. At the heart of the marinade is the kreung which is a fragrant paste made from lemongrass, turmeric, garlic and galangal and which is used as the basis for many Cambodian dishes.
This recipe for prawn cakes, popular street food in Cambodia, is similar to a fritter: chopped prawn meat is added to a tempura batter, which is then shallow-fried to flatten, and transferred to another pan for deep-frying. This technique results in crispy cakes that are perfect for dipping.