Luke Nguyen's Street Food Asia: Saigon, Bangkok, Kuala Lumpur, Jakarta

(Paperback, Flexibind)

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Luke Nguyen's Street Food Asia the new flexibound edition!

Join Luke Nguyen on his latest adventure through the bustling and fragrant backstreets of Asia. Through Saigon and Jakarta, to Bangkok and Kuala Lumpur, Nguyen uncovers the hidden locations and secret eats of four very different cities and their street food cultures. Nguyen is in his element as the Street Food King, eating and exploring his way through traditional noodle soups and sweet sticky meats, to more adventurous dishes like Stir-fried Embryo Egg with Tamarind and Duck and Banana Blossom Salad. Venturing out at dawn and late into the night to discover street vendors, stallholders and roaming food carts, Nguyen captures the energy of each place at their busiest times of the day. Vibrant local personalities, colorful photographs and stories about the most unique dishes lead us through one of the world's richest and most fascinating food traditions.

Author Bio

Luke Nguyen is a renowned Vietnamese-Australian chef, best known for his television series Luke Nguyens Vietnam, Luke Nguyens Greater Mekong and more recently Luke Nguyens France. Born in a Thai refugee camp after his parents escaped their homeland in Vietnam, Lukes family made their way to Australia where Luke was raised in Cabramatta. His parents opened and ran a Vietnamese restaurant called Pho Cay Du and it was this familial passion for food that first ignited Lukes interest in Vietnamese cooking. After learning the basics from his parents, Luke trained with a number of respected chefs before opening The Red Lantern restaurant. Since then, The Red Lantern has become one of Sydneys most acclaimed Vietnamese restaurants. Luke has written six cookbooks: Secrets of the Red Lantern, Songs of Sapa, Indochine, Greater Mekong and The Food of Vietnam and Luke Nguyen's France.

He now bases himself in Ho Chi Minh City, where he runsthe city's only professionalcookingstudio, Grain by Luke, described by him as "a kind of speakeasy cooking school". He continues to have a big profile in Australia, courtesy of his books and the continuing success of his television career.