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Thu, Jul 23, 2009
In Vietnam, Rick and a friend, former pupil Tom Kime, enjoy the varied, healthy cuisine. Besides seafood, lots of which is bred in small ponds, there is rather more beef, pork, fowl and loads of vegetables as well as herbs. Rick starts his visit of Thailand in bustling Bangkok, the paradise of street vending.
Mon, Dec 16, 2019
Having returned from his exploits in the Far East, Rick Stein begins his Christmas odyssey by what he'd like to cook with all that left-over turkey. From Vietnam, he is inspired to make a Vietnamese turkey salad and further down on the i land of Bali he makes the ultimate Nasi Goreng. As a festive treat, , Rick creates a delicious cashew nut curry. He also visits his local Thai spices shop owner who cooks left-over Turkey with prawns and flat noodles.