Luke Nguyens Food Trail - Saigon, Vietnam Part 1
With Luke’s busy life it’s important to find the work life balance. Devoting Sunday as a family day, he explores the outdoors and the variety of restaurants Saigon has to offer. Arriving at The Deck on the Saigon River he meets executive chef Adrian Scott and learns the techniques to his Chicken Won Ton salad. Arriving at The Racha Room Luke and Chris cook a Thai Red Duck leg Curry overlooking the busy restaurant before Luke plates up a light salmon sashimi with galangal dressing. Finishing the night Luke entertains his friends at a dinner party making Banh Xeo.