Rick Stein's Far Eastern Odyssey

In Cambodia, Rick samples swimmer crabs cooked with green peppercorns, before joining a rice barge to take him down the Mekong River to Vietnam.

Rick delights in the varied and delicious street food of Hanoi, Vietnam's capital city, before sampling the night food stalls in the heart of Bangkok.

Rick takes a train south to Phuket to learn the art of creating a hot and sour tom yum goong, the culinary icon of Thailand.

Rick explores the multi-faceted cuisines of Penang, and in Sri Lanka, he continues his passion for seafood by visiting a bustling fishing village.

Rick visits Sri Lanka and discovers a wealth of hot and spicy vegetable curries. In Bali he samples the best roast pork he has ever tasted.

Rick ends his culinary tour in Bangladesh, the country that spawned thousands of 'Indian' restaurants years ago and curry is at the top of his list.