In the first episode of Luke Nguyen’s Greater Mekong, Luke begins his culinary journey in Vientiane, the very laid back capital city of Laos. Exploring the morning market, Luke finds everything from the unusual to the bizarre. Here, he cooks a traditional steamed fish as local traders watch on. Teaming up with some Lao friends, Luke seeks out Vientiane’s most famous noodle restaurant and cooks one of Lao’s staple dishes, laap moo. After chewing on some barbecued buffalo skin, Luke explores Vientiane’s night food scene and tries his hand at cooking a local delicacy, duck’s blood salad.
Recipes
