By Design

In Australia, Vietnamese came after Chinese and before Thai. You probably have a local Vietnamese offering some version (adapted, no doubt; limited, certainly) of this great cuisine. But this week, we look at the real thing with the help of Bobby Chinn, an American who runs a restaurant in Hanoi and is the author of a new book about Vietnamese food.

Guests

Bobby Chinn

Publications

Title: Wild, Wild East: Recipes and Stories from Vietnam
Author: Bobby Chinn
Publisher: Conran Octopus (distributed in Australia by Hachette Livre)

Presenter

Alan Saunders

Producer

Mark Wakely

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