Luke’s next stop is Hoi An taking the train from Danang on a ten-hour journey in one of the train's sleeper carriages. While en-route Luke cooks wok-tossed beef in the train’s kitchen carriage – a difficult feat.
First up in Hoi An he visits a family who have been making chilli sauce for five generations. He watches closely as each chilli is handpicked and sorted.
Next stop onto the iconic tourist attraction the Japanese covered bridge’ built in 1719 where Luke prepares the dish chicken rice with the help of keen locals. He then visits Tho Village and meets fourth generation blacksmith Mr Thi who creates knives from old bomb shells dropped during the Vietnam War.
The end of Luke’s time in Hoi An coincides with his mother in law’s birthday so he cooks her favourite noodle dish, cao lau, unique to the area.
