Corner Café

November 20, 2010

Luke Nguyen’s Vietnam

Filed under: Miscellaneous & TV Shows — SeaDragon @ 9:00 am
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Series 1 (2009), Southern Vietnam
Series 2 (2010), Northern Vietnam Premiere December 2, 2010 on SBS ONE at 7:30pm

Luke is back with the second series of his culinary show, Luke Nguyen’s Vietnam. After tackling the homely cuisines in the Southern regions of Vietnam in series one, this second series will explore the food of northern regions. The first of 10 episodes will premiere on Thursday December 2, 2010 on SBS ONE at 7:30pm. Don’t miss it, it is worth it just for the beautiful scenery of the country on top of all the delicious food!

Recipes from Series 1 (2009):
Episode 1: Saigon
Beef Tossed with Wild Betel Leaf and Lemongrass
Green Papaya Salad with Prawn and Pork
Tamarind Broth with Mud Fish and Elephant Ear Stems

Episode 2: Saigon
Char Grilled Pork Neck with Vermicelli Noodles
Pomelo and Mud Crab Salad
Sweet Corn Pudding

Episode 3: Mekong Delta
Mekong School Prawns Stir Fried with Pork Belly
Pork Spare Ribs Slow Braised in Medicinal Broth
Crispy Fried Elephant Fish with Ginger Fish Sauce

Episode 4: Phu Quoc Island
Salt and Pepper Tiger Prawns
Char Grilled Phu Quoc Salt and Chilli Squid
Chicken Slow Braised in Green Pepper

Episode 5: Phan Thiet and Mui Ne
Razor Clam Salad
Soft Rice Paper Rolls with Prawns and Pork
Pork Rib Broth with Soft Rice Noodles

Episode 6: Dalat
Choko, Stir Fried with Beef and Garlic (Trai Su Xao Thit Bo)
Market Vegetables, Cooked in a Clay Pot (U Cu Tay Cam)
Pumpkin Flowers Stuffed with Prawn (Bong Bi Don Thit)

Episode 7: Nha Trang
Chargrilled Lobster with Spicy Sate Sauce (Tom Hum Nuong Sate)
Chargrilled Pork Sausage Skewers (Nem Nuong)
Cod and Chinese Celery Soup (Canh Ngot Ca Mu)
Wok Tossed Mud Crab (Cua Xao Sate)

Episode 8: Quy Nhon
Crisp Silken Tofu Crusted in Lemongrass (Dau Hu Xa Ot)
Pagoda Rice Steamed in Lotus Leaf (Com Hap La Sen)
Rice Paper Rolls with Prawns and Green Mango (Banh Hoi Tom Nuong)

Episode 9: Hoi An
Lemongrass Chilli Chicken (Ga Xao Xa Ot)
Whole Chicken Dry Steamed in Sea Salt (Ga Nuong Lu)
Green Mango and Dried Anchovy Salad (Goi Kho Ca Com Xoai Song)

Episode 10: Hoi An
Cubed Beef Wok Tossed with Black and Green Pepper (Bo Luc Lac)
Seared Tuna with Mango Salsa (Ca Tu Chien)
Snake Fish Smoked in Rice Straw

Recipes from Series 2 (2010):
Episode 1 – December 2, 2010: Hue
Hue lemongrass skewers (nem lui hue)
Steamed rice flour cakes with dried shrimp (banh beo)
Green fig-and-tofu salad (goi va tron dau hu)

Episode 2 – December 9, 2010: Vinh
Pickled bamboo and tamarind seafood soup (canh hai san mang chua)
Chargrilled eel in lemongrass and turmeric (luon nuong xa)
Pork ribs braised in young coconut juice (suon ram man)
Stir-fried pork neck with pineapple and vegetables (muc xao khom)

Episode 3 – December 16, 2010: Ninh Binh
Ninh Binh snails cooked in lemongrass and chilli (oc luoc xa)
Citrus-cured goat salad (tai de)

Episode 4 – December 23, 2010: Hanoi
Chargrilled pork paddies with Vietnamese herbs (bun cha)
Fish pan-fried with turmeric and dill (cha ca Hanoi)

Episode 5 – December 30, 2010: Hanoi
Beef noodle soup with rice noodles (pho bo)
Hanoi crisp parcels with vermicelli salad (bun nem ran)
Roasted duck in fermented bean curd (vit nuong chao)

Episode 6 – January 6, 2011: Sapa
Kohlrabi-and-buffalo salad (trau xao xu hao)
Chargrilled Sapa black chicken in galangal (ga den nuong rieng)
Crisp tofu cooked in tomato-pepper sauce (dau hu sot ca)

Episode 7 – January 13, 2011: Sapa
Wild shiitake mushroom and choko leaf stir-fry (nam xao la su su)
Chargrilled Hmong black pig skewers with sesame salt (thit lon nuong muoi vung)
RedDzao salmon steam boat (lao ca hoi dzao do)

Episode 8 – January 20, 2011: Bac Ha
Chicken cooked in ginger (ga ban kho gung)
Purple rice noodle and corn-wine soup (hu tieu thiem)
Purple noodle wok-tossed with bamboo and pork (hu tieu xao mang thit lon)
Bac Ha green-tea smoked duck (vit hom khoi)
Warm beef-and-watercress salad (bo xao sa lat song)

Episode 9 – January 27, 2011: Ha Long Bay
Salt-and-pepper red crab (cua rang muoi)
Pippies wok-tossed with chilli and Asian basil (nhieu xao rau que)
Halong mussels cooked in lemongrass-scented coconut milk (con don nau xa cot dua)
Mantis prawns steamed in beer (bi bi hap beer)

Episode 10 – February 3, 2011: Mai Chau (Final Episode)
Young jackfruit-and-tofu salad (goi mit dau hu)
Whole carp cooked in bamboo (ca nuong tre)
Sticky rice cooked in bamboo (com lam)
Mai Chau “Armpit Pig” roasted on a spit (heo cap nach nuong)

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