This week, Luke visits the floating villages of Chau Doc and Cai Be to cook some intriguing local dishes. Luke starts his journey on the Hue River, where he cooks caramelised Basa fish atop a floating fish farm. He then heads onto land to see, first hand, how the famous Chau Doc roast pork is done. Luke checks out the Dragon Boat racing and cooks his mum’s roast pork dish before heading deeper into the Mekong Delta. Arriving in Cai Be, Luke creates a delicious prawn and taro dish with the skilfully made netted rice papers. Luke tries his hand at making intricate rice papers to the amusement of the factory ladies.
Recipes
Caramelised fish in young coconut juice
Roasted pork belly marinated with five-spice and preserved bean curd
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