Abstract

Throughout 2010, Australian SBS television viewers had the opportunity to enjoy the first episodes of Luke Nguyen’s Vietnam, a cooking-while-travelling series, presented by Vietnamese-Australian chief chef of the Red Lantern Restaurant in Sydney. With a distinct Australian accent, he effortlessly guided audiences through the beautiful Vietnamese landscape and the exotic delights of its cuisine; charming viewers into learning about a Vietnam very different to the one universally presented through news reports of the Vietnam War.

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