By Luke Nguyen
The French colonisation of Vietnam lasted nearly a century. It should therefore come as no small surprise that much of the cuisine is a result of the merging of two diverse styles.
In Indochine, award-winning chef, TV darling and author Luke Nguyen revisits his beloved Vietnam (he was born in Thailand shortly after his parents fled Vietnam as boat people) to peel back the layers of French influence.
Indochine is a stunning collection of more than 100 recipes, including the Vietnamese version of escargot – snails in coriander and Asian basil – interwoven with evocative travelogue.
R485 at time of going to print