In Cambodia, Rick samples swimmer crabs cooked with green peppercorns, before joining a rice barge to take him down the Mekong River to Vietnam.
Rick Stein travels to Vietnam along the Mekong river, where he tries street food in Hanoi and explores Bangkok's night food stalls.
Rick visits Phuket, where he learns the art of hot and sour tom yum goong, Thailand's culinary icon. Plus, he meets up with David Thompson.
Rich explores the culinary delights that Penang has to offer, with mixes of indigenous Malay, Indian, and Chinese, and tries the seafood of Sri Lanka.
Rick discovers the hot and spicy vegetable curries in Sri Lanka, and Bali's food of religious significance, as well as the best pork he's ever had.
Rick's culinary tour ends in Bangladesh, with curry holding the top spot on his list in the country that spawned Britain's Indian restaurant surge.
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