From China to Vietnam: A Food Journey Along the Mekong River by Luke Nguyen

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  • Fish mint root & tofu salad

    Fish mint root & tofu salad

    from From China to Vietnam: A Food Journey Along the Mekong River From China to Vietnam by Luke Nguyen

    • Categories: Salads; Main course; Chinese; Vegan; Vegetarian
    • Ingredients: firm tofu; coriander leaves; garlic chives; red capsicums; Chinese black rice vinegar; light soy sauce; sesame oil; chilli flakes; fresh ginger; spring onions; fish mint roots
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  • Crossing the bridge noodles

    from From China to Vietnam: A Food Journey Along the Mekong River From China to Vietnam by Luke Nguyen

    • Categories: Pasta, doughs & sauces; Main course; Cooking ahead; Chinese
    • Ingredients: cooked chicken meat; chicken breasts; pork fillets; pork kidneys; cured pork; squid; dried tofu sheets; black fungus; spring onions; baby bok choy; garlic chives; coriander leaves; rice noodles; quail eggs; soy sauce; fresh ginger; whole chicken; garlic
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  • Uyghur spicy beef skewers

    Uyghur spicy beef skewers

    from From China to Vietnam: A Food Journey Along the Mekong River From China to Vietnam by Luke Nguyen

    • Categories: Dressings & marinades; Grills & BBQ; Main course; Uighur
    • Ingredients: beef sirloin steaks; chilli flakes; ground cumin; lemons; sweet paprika; nutmeg; ground coriander; fresh ginger; light soy sauce; Sichuan peppercorns
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  • Clay pot fish

    Clay pot fish

    from From China to Vietnam: A Food Journey Along the Mekong River From China to Vietnam by Luke Nguyen

    • Categories: Soups; Chinese
    • Ingredients: peanut oil; fresh ginger; carp; Chinese cabbage; glass noodles; black fungus; shiitake mushrooms; dried tofu sheets; dried shrimp; cured pork; dried lily buds; Sichuan peppercorns
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  • Steamed fish with fermented soya beans & glass noodles

    Steamed fish with fermented soya beans & glass noodles

    from From China to Vietnam: A Food Journey Along the Mekong River From China to Vietnam by Luke Nguyen

    • Categories: Pasta, doughs & sauces; Main course; Chinese
    • Ingredients: carp; sea salt; glass noodles; fermented soya beans; fresh ginger; spring onions; long red chillies; peanut oil; coriander leaves; Shaoxing rice wine; light soy sauce; sesame oil
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  • Dali vegetarian rice noodle stir-fry

    Dali vegetarian rice noodle stir-fry

    from From China to Vietnam: A Food Journey Along the Mekong River From China to Vietnam by Luke Nguyen

    • Categories: Dressings & marinades; Stir-fries; Main course; Chinese; Vegan; Vegetarian
    • Ingredients: peanut oil; garlic; Chinese cabbage; bean sprouts; garlic chives; light soy sauce; rice noodles; pickled chillies; spring onions; chilli flakes; sesame oil
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  • Lichen salad

    from From China to Vietnam: A Food Journey Along the Mekong River From China to Vietnam by Luke Nguyen

    • Categories: Salads; Side dish; Chinese; Vegan; Vegetarian
    • Ingredients: lichen; white fungus; coriander leaves; Chinese red vinegar; light soy sauce; sesame oil; fresh ginger; spring onions; chilli flakes
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  • Lucky red braised pork belly

    from From China to Vietnam: A Food Journey Along the Mekong River From China to Vietnam by Luke Nguyen

    • Categories: Stews & one-pot meals; Main course; Chinese
    • Ingredients: red rice; Shaoxing rice wine; pork belly; fresh ginger; cardamom pods; coriander leaves
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  • Wild mushrooms wok-tossed with cured pork

    Wild mushrooms wok-tossed with cured pork

    from From China to Vietnam: A Food Journey Along the Mekong River From China to Vietnam by Luke Nguyen

    • Categories: Stir-fries; Main course; Chinese
    • Ingredients: cured pork; garlic; green capsicums; porcini mushrooms; shiitake mushrooms; garlic shoots; Shaoxing rice wine; red capsicums
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  • Chargrilled fish with crisp mint

    Chargrilled fish with crisp mint

    from From China to Vietnam: A Food Journey Along the Mekong River From China to Vietnam by Luke Nguyen

    • Categories: Stir-fries; Grills & BBQ; Main course; Chinese
    • Ingredients: carp; chilli flakes; peanut oil; Sichuan peppercorns; dried red chillies; garlic shoots; spring onions; roasted unsalted peanuts; vegetable oil; mint
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  • Lijiang cold noodles

    from From China to Vietnam: A Food Journey Along the Mekong River From China to Vietnam by Luke Nguyen

    • Categories: Pasta, doughs & sauces; Dressings & marinades; Main course; Chinese; Vegan; Vegetarian
    • Ingredients: rice noodles; Lebanese cucumbers; bean sprouts; garlic chives; coriander leaves; spring onions; roasted unsalted peanuts; Chinese red vinegar; Chinese black vinegar; light soy sauce; chilli oil; Sichuan peppercorns; peanut oil; sesame oil
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  • One thousand layer pork belly

    One thousand layer pork belly

    from From China to Vietnam: A Food Journey Along the Mekong River From China to Vietnam by Luke Nguyen

    • Categories: Dressings & marinades; Main course; Chinese
    • Ingredients: pork belly; pickled mustard greens; coriander leaves; jasmine rice; light soy sauce; dark soy sauce; Shaoxing rice wine; fresh ginger
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  • Traditional Naxi sweet baba

    from From China to Vietnam: A Food Journey Along the Mekong River From China to Vietnam by Luke Nguyen

    • Categories: Bread & buns, sweet; Chinese
    • Ingredients: plain flour; sparkling water; roasted unsalted peanuts; walnuts; black sesame seeds; lard
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  • Chargrilled lemongrass tilapia

    from From China to Vietnam: A Food Journey Along the Mekong River From China to Vietnam by Luke Nguyen

    • Categories: Grills & BBQ; Main course; Chinese
    • Ingredients: lemongrass; spring onions; long red chillies; fresh ginger; light soy sauce; tilapia
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  • Chicken & herbs wrapped in banana leaf

    Chicken & herbs wrapped in banana leaf

    from From China to Vietnam: A Food Journey Along the Mekong River From China to Vietnam by Luke Nguyen

    • Categories: Grills & BBQ; Main course; Chinese; Thai
    • Ingredients: chicken thighs; fresh ginger; soy sauce; Thai basil; lemongrass; spring onions; red chillies; green chillies; betel leaves; sawtooth coriander; banana leaves; cha-om
    • Accompaniments: Sticky rice
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  • Tea-infused sticky sesame dumplings

    Tea-infused sticky sesame dumplings

    from From China to Vietnam: A Food Journey Along the Mekong River From China to Vietnam by Luke Nguyen

    • Categories: Bread & buns, sweet; Chinese
    • Ingredients: glutinous rice flour; rice flour; dark palm sugar; green tea leaves; sesame seeds; black sesame seeds
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  • Chargrilled eggplant & prawn salad

    Chargrilled eggplant & prawn salad

    from From China to Vietnam: A Food Journey Along the Mekong River From China to Vietnam by Luke Nguyen

    • Categories: Grills & BBQ; Salads; Main course; Burmese
    • Ingredients: Japanese eggplants; Asian shallots; coriander leaves; light soy sauce; limes; sesame seeds; tiger prawns; roasted unsalted peanuts; vegetable oil; garlic
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  • Vegetable spring rolls

    Vegetable spring rolls

    from From China to Vietnam: A Food Journey Along the Mekong River From China to Vietnam by Luke Nguyen

    • Categories: Sandwiches & burgers; Main course; Burmese; Vegan; Vegetarian
    • Ingredients: peanut oil; bean sprouts; daikon radishes; carrots; bamboo shoots; Chinese cabbage; glass noodles; Asian celery; spring onions; tofu puffs; light soy sauce; butter lettuce; popiah skins; Asian red shallots; peanuts; Chinese chilli sauce; plain flour; garlic
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  • King prawn & tomato curry

    King prawn & tomato curry

    from From China to Vietnam: A Food Journey Along the Mekong River From China to Vietnam by Luke Nguyen

    • Categories: Curry; Main course; Burmese
    • Ingredients: king prawns; turmeric; fish sauce; tomatoes; sweet paprika; coriander leaves; Asian shallots; galangal; dried chillies; peanut oil
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  • Mohinga

    Mohinga

    from From China to Vietnam: A Food Journey Along the Mekong River From China to Vietnam by Luke Nguyen

    • Categories: Soups; Spice / herb blends & rubs; Burmese
    • Ingredients: rice vermicelli noodles; snake beans; chilli flakes; limes; catfish; lemongrass; turmeric; rice powder; Asian red shallots; fish sauce; dried chillies; garlic; fresh ginger; peanut oil; shrimp paste; sweet paprika; coriander sprigs; canned chickpeas
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  • Inle Lake green tomato salad

    Inle Lake green tomato salad

    from From China to Vietnam: A Food Journey Along the Mekong River From China to Vietnam by Luke Nguyen

    • Categories: Salads; Side dish; Burmese; Vegan; Vegetarian
    • Ingredients: green tomatoes; Asian red shallots; coriander leaves; roasted unsalted peanuts; black sesame seeds; chilli flakes; red chillies; garlic; coriander sprigs; vegetable oil
    show
  • Crisp spring onion fritters

    Crisp spring onion fritters

    from From China to Vietnam: A Food Journey Along the Mekong River From China to Vietnam by Luke Nguyen

    • Categories: Fried doughs; Sauces, general; Snacks; Burmese
    • Ingredients: peanut oil; fish sauce; fresh ginger; chilli flakes; coriander leaves; spring onions; tomatoes; Asian red shallots; garlic; hot paprika; rice flour; glutinous rice flour; beer; lotus flowers; tamarind pulp
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  • Inle stuffed fish

    Inle stuffed fish

    from From China to Vietnam: A Food Journey Along the Mekong River From China to Vietnam by Luke Nguyen

    • Categories: Stuffing; Main course; Side dish; Burmese
    • Ingredients: fresh ginger; carp; light soy sauce; peanut oil; tomato passata; turmeric; sweet paprika; spring onions; tomatoes; coriander sprigs
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  • Shan warm chickpea 'tofu' noodle soup

    Shan warm chickpea 'tofu' noodle soup

    from From China to Vietnam: A Food Journey Along the Mekong River From China to Vietnam by Luke Nguyen

    • Categories: Soups; Burmese
    • Ingredients: besan flour; peanut oil; turmeric; Asian red shallots; garlic; fresh ginger; tomatoes; sweet paprika; chicken thighs; rice noodles; baby bok choy; bean sprouts; black sesame seeds; roasted unsalted peanuts; light soy sauce; cane syrup; spring onions; chilli flakes; limes
    show

  • Warm buffalo skin salad

    from From China to Vietnam: A Food Journey Along the Mekong River From China to Vietnam by Luke Nguyen

    • Categories: Salads; Main course; Burmese
    • Ingredients: banana blossoms; peanut oil; Asian red shallots; turmeric; sweet paprika; tomatoes; red chillies; snake beans; garlic chives; baby leeks; roasted unsalted peanuts; coriander leaves; dried water buffalo skin
    show

Notes about this book

Notes about Recipes in this book

  • Water spinach with fermented soya beans

    • KarinaFrancis on February 08, 2014

      Delicious and super simple. I fell in love with this dish in Laos and this recipe is spot on. Goes perfectly w steamed or BBQ fish.

  • Tamarind crab

    • KarinaFrancis on November 30, 2014

      This was quick, easy and delicious. Would even work for a weekday dinner

  • Heart of palm salad

    • KarinaFrancis on February 10, 2014

      Was ok, but not great. I did have to substitue chicken for the prawns due to alergy. Not enough for dinner for 2, probably better as a part of a shared meal with a few different dishes

  • Green mango & dried shrimp salad

    • Kirstin_the_Kiwi on August 09, 2015

      This looks similar to the shredded green papaya salad (Timbodi Thoke) from The Bodhi Tree in Christchurch, New Zealand. The Bodhi Tree is a burmese restaurant.

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  • ISBN 10 1742709893
  • ISBN 13 9781742709895
  • Linked ISBNs
  • Published Apr 09 2015
  • Format Hardcover
  • Page Count 272
  • Language English
  • Countries Australia
  • Publisher Hardie Grant
  • Imprint Hardie Grant Books

Publishers Text

TV chef Luke Nguyen shares over 70 recipes from different countries within the Greater Mekong, one of Asia's most famous rivers. Join Luke as he journeys down the Mekong river, immersing himself in the culture and communities of the countries he visits, learning stories and histories from each region as well as sampling and recreating local cuisines.

Luke begins his travels in China where he explores the centuries old traditions of the Yunnan Province. He then moves to Myanmar and onto Northern Thailand, Laos, Cambodia and finally Vietnam. From China to Vietnam contains recipes that celebrate popular dishes as well as lesser-known regional delicacies. Sample chargrilled pork grilled in bamboo from Thailand, steamed lemongrass and dill fish from Laos, or for the more adventurous, Cambodia's clay-pot cola chicken.

With heartwarming stories and breathtaking photography, this is a must-have cookbook that will be treasured for years to come.

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