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In this episode Luke visits Hue; famous for its royal heritage, ancient imperial architecture and rich royal cuisine that inspires him. Luke visits Con Hen village where they specialise in the technique of swirling and de-shelling baby clams, a skill that goes back hundreds of years. Next morning Luke is up early searching for the best bowl of bun bo Hue, a spicy beef noodle soup, he ends up at the ‘Bun Bo Me Keo’ restaurant where the family who own the restaurant have been making their own local version of this dish for the past 70 years. Next, he tours a family business that produces and sells turmeric vermicelli noodle salad. Luke then visits his favourite street food stall in Hue to taste the delicious snack banh ep, a savoury pancake made from tapioca starch, pork, egg, and spring onion cooked in a flat press. Lastly, after Luke’s Japanese bathing experience in a peaceful streamside location, he cooks a healthy steamed snakehead fish dish.
