Luke Nguyen's Railway Vietnam
Laksa-obsessed Darwin is getting its phở fix, complete with mum’s seal of approval.
This small part of Vietnam is full of tasty surprises but there’s no need to grab a plane ticket to experience it if you find yourself in Perth.
Fresh fish grilled over a fire pit gives a beautiful smoky flavour that adds to the spice rub.
A fresh Vietnamese salad of papaya, herbs and coconut served with a homemade dipping sauce.
Double the salmon with this delicate confit topped with salmon roe and a ginger oyster sauce.
The vibrant colour of this sticky rice is the uniqueness of this dish!
Luke cooks this delicious dish literally on the train tracks! There is little space either side of the tracks as it’s kept clear for the locals to use as pathways.
At its heart, bun cha is grilled pork, rice noodles, herbs and fish sauce all in one bowl. What a combination!
The red noodles made from flour and coloured with a dark caramel made from granulated brown sugar are known as ‘Banh Da’ and are a speciality of Hai Phong.
Luke Nguyen makes an impression on the locals when cooking this street food ‘Banh Goi’ - he’s even offered money from a curious local to try the crispy pork...
The aromatic, homemade paste beautifully flavours the goat meat which is preferred for its tenderness.
The tiny rice paddy crabs that are used in this dish can be found near the rice paddy fields and waterways surrounding Ninh Binh. This is a great dish to snack on...
Red ant eggs are a rare delicacy found deep in the Vietnamese jungle, served in bitter betel leaves.
An 80 kg beef bone and a boiling pot big enough to swim in, making bun bo Hue is no picnic.