Food Safari Fire: Asian Barbecue

INHALT

This episode celebrates classic Asian recipes and culinary techniques all designed to cook over coals. Maeve explores Vietnamese bun cha, Korean beef ribs, Xinjiang lamb skewers, Japanese kushiyaki and Thai gai yang. In Hanoi, the lunch food of choice is bun cha - marinated pork cooked over charcoal. Maeve visits mother and son team Angie and Dan Hong who share their recipe for this char-grilled Northern Vietnamese street food. Next, Darwin-based chef Chung Jae Lee reveals his prized recipe for the marinated short ribs known as So Kalbi.