Would you eat Luke Nguyen's ant eggs wrapped in a betel leaf? Catch Luke Nguyen's Railway Vietnam tonight at 7:30pm on SBS Food. bit.ly/anteggbetelleaf | SBS Food

Double cooking the goat takes away any gamey aromas from the meat, which is braised in the aromatic coconut sauce til falling off the bone. bit.ly/vietgoatcurry | SBS Food

In this 10-part series, Luke visits ten locations from the spectacular coastline of Hoi An to the majestic mountains of Sapa, all by train. Luke Nguyen's Railway Vietnam. Thursday 7:30PM on SBS Australia. | SBS Australia

Luke Nguyen's Railway Vietnam starts tonight and we've got a sneak preview of what he'll be cooking. Check out that dumpling folding technique! sbs.com.au/food/recipes/dumplings-mi-sui-cao | SBS Food

This is what happens when Luke Nguyen, cooking and trains come together. | SBS Food

Luke Nguyen borrows a vendor's cart to cook his sui cao. Get the recipe: bit.ly/3raOxEy | SBS Food

Use Luke Nguyen's quick olive oil poaching trick to guarantee a tender fillet of salmon every time. No dry bits here. bit.ly/confitsalmon | SBS Food

The bright purple hue of Luke Nguyen's sticky rice comes from magenta leaves, which when boiled produce a virbant natural dye. bit.ly/magentarice | SBS Food