Indochine sees Red Lantern's Luke Nguyen revisit his beloved Vietnam and seek out the food and cultural remnants of this former French colonial empire. On his regular visits to Vietnam today, Luke is often struck by the appearance of people wearing berets, speaking French and the aromas of coffee and butter emanating from cafes and patisseries. The recipes and accompanying stories in Indochine showcase the French influence upon Vietnamese history and cuisine. Against a backdrop of grand colonial hotels, bars, restaurants and terraces, to private estates dressed in antiques and textiles of the period, Luke talks to chefs, bakers and family members to extract the very essence of French-Vietnamese cuisine. From coffee and croissants at breakfast to high tea and supper, Luke unravels the origins of Vietnamese dishes such as pho, which began life as a 'pot au feu', and experiments with new versions of traditional Vietnamese food. Indochine will appeal to lovers of French and Vietnamese food and travel alike.
Luke Nguyen was born in 1978 in Thailand, shortly after his parents and elder siblings fled Vietnam as boat people. After spending a year in a Thai refugee camp, his family eventually settled in Sydney, Australia. Luke is one of the chefs and owners of the award-winning Sydney Vietnamese restaurant, Red Lantern, and author of bestselling books, Secrets of the Red Lantern and The Songs of Sapa. His TV work includes 'Food Safari', 'Heat in the Kitchen' and Luke Nguyen's Vietnam on SBS, as well as appearances on Channel 10's 'Master Chef'. Indochine is his third book.
Baguettes and Bank Mi: Finding France in Vietnam
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