Luke Nguyen’s Memories of the Mekong

This two-part series features chef Luke Nguyen as he recalls the most memorable moments and the best culinary discoveries from his journey through the Greater Mekong.

Part 1

In part one of Memories of the Mekong, Luke remembers the people and the culinary delights he encountered in China’s Yunnan Province, Myanmar and northern Thailand while filming Luke Nguyen’s Greater Mekong. He revisits the story of Yiliang roast duck, the best duck he’s ever tasted, and recalls Mr Shwee’s famous beef skewers. He unearths the food cultures and traditions of the Burmese people, and then in Thailand he catches rice paddy frogs for a northern-style curry. Back in Cabramatta, Luke cooks his version of Mr Shwee’s speciality and also a brand-new dish inspired by his travels through China, Myanmar and Thailand.

 

Part 2

In part two of Memories of the Mekong, Luke ventures deeper into the Greater Mekong region exploring the culinary wonders and ancient cultures of Laos, Cambodia and Vietnam. He reminisces about his food safari through Laos during “Pi Mai”, otherwise known as Lao New Year. Crossing the border into Cambodia, he remembers the thrill of cooking in the back of a tuk tuk and the trepidation he felt before snacking on a deep-fried tarantula. In an emotional finale, he returns to his ancestral home of Vietnam where he cooks a meal with his parents and hears the story of their journey to Australia – and to freedom. Luke hosts the special from Cabramatta, the place that sparked his passion for food.

Recipes

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Part 1

Beef skewers

Tea-infused sticky dumplings
Stir-fried aromatic beef
Rice paddy frog curry
Chargrilled Chiang Mai pork belly
Barramundi steamed in banana leaf with salted soy beans

Part 2

Pork and buffalo patties with sticky rice
Sweet coconut cakes
Red ant egg salad
Khmer fish salad
Roasted pork belly marinated with five spice and preserved bean curd
Wok-tossed lemongrass beef with vermicelli noodle salad