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Luke Nguyen

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Wok tossed mud crab (cua xao sate)
Cod and chinese celery soup (canh ngot ca mu)
Chargrilled pork sausage skewers (nem nuong)
Chargrilled lobster with spicy sate sauce (tom hum nuong sate)
Pumpkin flowers stuffed with prawn (bong bi don thit)
Market vegetables cooked in a clay pot (u cu tay cam)
Stir-fried choko with beef and garlic (trai su xao thit bo)
Young jackfruit salad with tofu
Tamarind beef and kohlrabi salad
Spiced Mekong Delta prawns
Beef and lemongrass wrapped in betel leaf
Asparagus wok tossed with oyster mushrooms
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