Luke Nguyen's Street Food Asia

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.

“"More travelogue than cookbook, this gorgeous book is a love letter to the wonderful street foods of countries as varied as Vietnam, Thailand and Malaysia. It's hard to resist booking your next holiday after leafing through these beautiful pages with their vibrant food images." - Daily Telegraph”

"More travelogue than cookbook, this gorgeous book is a love letter to the wonderful street foods of countries as varied as Vietnam, Thailand and Malaysia. It’s hard to resist booking your next holiday after leafing through these beautiful pages with their vibrant food images.” - Daily Telegraph 

Luke Nguyen is a renowned Vietnamese-Australian chef, best known for his television series Luke Nguyen’s Vietnam, Luke Nguyen’s Greater Mekong and more recently Luke Nguyen’s France.Born in a Thai refugee camp after his parents escaped their homeland in Vietnam, Luke’s family eventually made their way to Australia where Luke was raised in Sydney’s vibrant and storied Vietnamese quarter. His parents opened and ran a local Vietnamese restaurant called Pho Cay Du and it was this familial passion for food that first ignited Luke’s 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 Sydney’s most acclaimed restaurants, winning Best Vietnamese Restaurant in 2009. Luke has written five previous cookbooks: Secrets of the Red Lantern, Songs of Sapa, Indochine, Greater Mekong and The Food of Vietnam.  

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