Did you learn a lot from doing this show? What different recipes and ingredients are seen throughout the ten episode show? That's the dream I am working on at the moment. After another three hours drive Luke explores the vibrant market lifestyle in this small country town where locals, all too keen to lend a hand with his recipes of eel and pork neck, overrun him. Luke Nguyen was born in Thailand in , shortly after his parents fled Vietnam as boat people. It has been a great insight into the real Vietnam. We started filming, with the crew, from south to north of Vietnam. You'll have never seen anything like Hue, there is so much history there, and it is a very regal, royal town. To show the beauty of Vietnam and the great love of food.
After spending some time in a Thai refugee camp, his family eventually settled in Sydney, Australia. After Hue I go up to an area where the biggest supplier of eel lives- so I went eel hunting; you catch the eel and then cook it! At a bustling corner restaurant, Luke helps prepare a quintessential Hue dish - Lemongrass skewers. Did you learn a lot from doing this show? These events are all very fascinating. I go through a certain Vietnam area and I discover the original delicacies of each area. It is about cooking the food in their natural environment. It is about going to Vietnam and assisting others and I think happiness and fulfillment comes with helping others. Why did you want to make this documentary? After another three hours drive Luke explores the vibrant market lifestyle in this small country town where locals, all too keen to lend a hand with his recipes of eel and pork neck, overrun him. The first episode of the series is in the centre of Vietnam, called Hue. I had so many incredible experiences meeting people in Vietnam and I could capture that through words, recipes and photographs but I thought 'wouldn't it be incredible to capture this, on film, where you can see all the colours and textures'. The cooks had to be really creative and make little dishes and discover new ingredients from the area. You lift up the planks of wood, which acts as their floor and underneath there are fish everywhere! He is currently writing another book and is spending most time between Vietnam, Sydney and France. We've got it so easy in Australia, we've got everything, we've got education, choices and options; if you want to do arts you can do arts! I want to show audiences the beauty of Vietnam and want audiences to meet people, which is why we visit certain families. In his spare time, Luke hosts day culinary discovery trips to Vietnam. After I caught eel I went to the market to see how they cook it and I make a little dish, at the market. I am from the south of Vietnam and I wanted to discover more about the cuisine of the regions of Vietnam; the cuisine changes in each region and so does the culture and dialect too. When I go to Vietnam and see so many people, so many young kids struggling, they don't have enough money to have an education; it's not like Australia where the government gives you the chance to pay back your education costs- in other developing countries, it's not that easy. I don't need anything more here, in Australia, I have good food, I don't need a car, I don't even have a car! I don't cook in studios, I cook on the street and if I see a great dish on the corner of a busy intersection, that's where I'll cook; people will get the real experience of Vietnam culture and food. I have a Vietnam culture but I am Australia. I am off to Vietnam in a couple of weeks to work on this; morally this is something that I need to do. I then go to Halong Bay, which is a gorgeous Bay and I spent sometime on a boat there and just cruise the area visiting floating villages and see what they're cooking. I caught a fish and cooked it the way they did it.
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