LUKE NGUYEN’S GREATER MEKONG
7. 3 0PM, FOOD NETWORK Having spent a considerable le amount of time over two holidays travelling velling by slow boat up the Mekong, this series really appeals. But I’ve never er been as far as Myanmar, which only y recently opened up to tourists. Luke e Nguyen (right) learns to cook national nal dish Mohinga (a fish noodle soup), up), visits incredible Buddhist pagoda Shwedagon and learns to use banana tree trunks as an ingredient.