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Right: His Vespa is his vehicle of choice in Ho Chi Minh City but Nguyen travelled far and wide to shoot his new TV show; Below: char-grilled pork neck with vermicelli
19
My Hometown: Luke Nguyen The Aussie-raised TV chef talks to Connla Stokes about the incredible cuisine in Vietnam
Q
So what is it
doing publicity for my new
based in Australia], the more I
regularly to Vietnam?
about
book, Luke Nguyen’s Greater
can see that children are getting
My family is from Ho Chi Minh
Mekong, I’ve just opened two
bigger because they’re eating
City, and though I was born
food that makes it so
new restaurants: Fat Noodle in
too much fast food. But I saw
in Thailand as a refugee and
appealing?
Brisbane and Red Lantern on
at first hand how MasterChef
raised in Australia, we lived in
Vietnamese food is delicate,
Riley in Sydney.
Junior inspired kids in Australia
Cabramatta in Sydney, which
to say, “You know what? I’m not
is basically Little Saigon.
What do you
going to eat burgers and chips
Not many people could
hope to achieve
anymore. I want to cook with
speak English – that’s how
with your new
ingredients grown in my garden,
authentically Vietnamese it
Vietnamese
light and balanced; it’s really healthy and bloody delicious. Eating street food in Ho Chi Minh City is also pure theatre.
Q
Sadly, you can see street food
show, MasterChef
or purchased from a farmers’
was! So when we opened Red
disappearing from parts of
Vietnam?
market.” That’s what I want to
Lantern, my first restaurant, in
downtown Ho Chi Minh City.
Besides putting Vietnamese
achieve in Vietnam.
2002 we cooked southern-
That’s why one day I want to
cuisine on the global stage, I
open a street-food restaurant
want to motivate Vietnamese
there. For now I have my
people to protect their culinary
plate full. Besides starting
traditions. The more I come
MasterChef Vietnam and
back [Nguyen was raised and is
style food. But I’ve learned a lot
Q
Has your style
about food from elsewhere –
of cooking
central and northern
changed since
Vietnam, and even ethnic
you started returning
minority cuisine.
m a r-a p r t i g e r t a l e s