Episode Descriptions

Series Overview

“Tommy Tang’s Let’s Get Cooking” is a public television series with 26, thirty-minute episodes and a companion website. These episodes were produced completely on location at various cities Vietnam, Cambodia, Laos and Thailand. Series host, Tommy Tang, has hosted four very successful seasons of the series “Tommy Tang’s Modern Thai Cuisine” on public television. His series is a mainstay on public television station schedules all over the United States.

The major difference between the “Modern Thai Cuisine” (104 episodes) series and “Let’s Get Cooking” is that this new series is not limited to Thai cuisine and culture. It explores all countries on location, all over the world. “Let’s Get Cooking” is as much an armchair travel series as it is a culinary series.

The website will feature recipes, tips and information about the places visited in the series.

Episodic Descriptions:

Segment # 201 Hanoi: Series opener, Tommy talks about this series, montages of Vietnam, and prepares
Vietnamese Spring Rolls and BBQ Noodles
.
Segment # 202 Hanoi: Tommy takes a Cyclos city tour, and he’ll show you what is a must to do and see
when you visit Hanoi. Next visit is Quoc Tu Gioim, Vietnams’ first university and
cooks Crab Soup, Caviar Spring Rolls with Chef Didier Corlou, from Metropole hotel Hanoi,
the most famous French Chef in Vietnam

Segment # 203 Hanoi: Tommy visits Hanois most well known 1912 Market with Chef Bobby
Chinn, the most famous American chef in Vietnam. Next he’ll take you on a tour of
Turtle Lake. Later, he hooks up with Chef Bobby at his restaurant and prepares Crab Cakes
with Tamarind Glaze and Steamed Sake Clams.

Segment # 204 Hanoi: This episode opens with Tommy searching for the Best Croissant in Vietnam and
he visits Ho Chi Minh’s Mausoleum/House and cooks stir-fried rice noodles with seafood
and vegetables and stir- fried beef with lemongrass and chili with Chef Phuoc from
Sheraton hotel Hanoi

Segment # 205 Hanoi: Tommy visits Cha Ca La Vong restaurant, the oldest restaurant in Vietnam; opened
in 1871. Later, conducts a Cooking Competition with Chef Hai from Metropole Sofitel, Chef
Bobby Chinn from Bobby Chinn restaurant, and Chef Phouc from Sheraton Hanoi

Segment # 206 HUE: Tommy takes you to Hue City and Citadel, the World Heritage Tour on (pollution
free) local transportation “Cyclos” to see Imperial Court Dances. Later he cooks Fig Salad
and Fried- Fish Rolls with Chef Thuy from Nam Chau Restaurant, Hue.

EPISODE 207 HUE: Tommy cruises along the Perfume River to CHUA THIEN MU PAGODA and
King Tu Duc Tomb, and prepares Banh Khoai (Pancake) and Sugar Shrimp with
Chef Hung from Sai Gon Morin Hotel

EPISODE 208 HOI AN: Tommy rides a bike around Hoi An Old Town. This little jewel of Vietnam was
found over 2200 years ago. Later he cooks Fried Eggplant Salad and Grilled White
Mackerel Turmeric wrapped in banana leaves with Hoi An famed Chef/teacher Vy from
Cargo Club Cooking School.

Segment # 209 HOI AN: Tommy travels by canoe to a local open-air market with Chef Vy. Then visits
lantern making and Folk Music Hall. He then hooks up with Chef Vy and Bo to prepare
Stuffed Squid, White Rose Dumplings and Papaya Salad at Cargo Club Cooking School.

Segment # 210 DANANG: Tommy visits Marble Mountain and Champha Museum in Danang and cooks
Calamari Roll with spicy dipping sauce, Wok Fried Prawns in noodle basket, and
Lobster Salad with seasonal tropical fruit with Chef Peng Teng, from Furama Resort

Segment # 211 DANANG: This episode starts with Binh Dinh Halong Bay and later Tommy cooks
Mee Gwan (Danang Spicy Noodle Soup) and Deep Fried Whole Grouper with
Sweet and Sour Sauce with Chef Peng Teng.

Segment # 212 HO CHI MINH CITY: Tommy visits Giac Lan Pagoda, the oldest temple in Saigon built in
1720, and shows what to do on your birthday in Vietnam and then visits the Water Puppet
Show and cooks Grilled Pork wrapped with rice pancake, Grilled chicken with Pandal leaves
and Thienly Pergola Flower Salad with crab meat with Chef Koi from Hoi An Restaurant

Segment # 213 HO CHI MINH CITY: Tommy walks around Sai Gon street looking for Chef Van Cam
Cooking School and visits Chinatown and Sea Goddess Temple. Later he cooks Sweet and
Sour Clam Soup and fresh vegetable leaf Spring Rolls with Vietnam Celebrity Chef/Teacher
Nguyen Doan Van Cam @ her home.

Segment # 214 HO CHI MINH CITY: This episode starts with a visit to Citadel Hue, the old Vietnam
Imperial Palace, then cook Hoa Taia (Shrimp Donuts) and Pan-Fried Catfish Fillets,
The Imperial Court Cuisine with Chef Minh from the Rex hotel.

Segment # 215 HO CHI MINH CITY: Tommy visits a Tuna processing plant and Mekong Delta, Vietnams
heartland and visit the local school. Later, he cooks Dalat Artichoke and Clams with Mustard
Shallot sauce and Rare Tuna with Lemongrass Passion Fruit Sauce with Chef Sern.

Segment # 216 HO CHI MINH CITY: Tommy takes you on a city tour on a motor bike and shows you what
to see and where to eat in Ho Chi Minh City. Later he cooks Crispy Frog Leg with Lotus
Rice and Parsley Garlic butter and Stuffed Peugeot Fish with Clams and Buk Choy and
Spicy Caramelized Fish Sauce with Chef Sakal from Sofitel Plaza Saigon

Segment # 217 SIEM REAP: After Tommy arrives in the Ancient Capitol Siem Reap, he takes you to visit
the Angkor Wat, Angkor Thom, Bayon Temple, Ta Phrom Temple and cooks
with Chef George at Le Meridien Angkor in Siem Reap; Cambodia

Segment # 218 THAILAND After visiting Wat Phra Borrommathat Temple on top of Doi Tung Mountain
And the Golden Triangle, Tommy visits Akha ethnic minority group, coffee plantations and
the roasting process, he then cooks with Chef Kruer Wan at Mae Fah Luang, The Kings
Mothers Palace; Doi Tung, Chiang Rai Province Thailand.

Segment # 219 KRABI: Tommy and Chef Joe take a day off and go fishing at Paradise Island, Krabi.
Then they visit the town seafood market and prepare some easy seafood recipes by the
pool side at Phulay Beach Resort, Krabi, Province.

Segment # 220 KRABI: Tommy takes you on a tour around Krabi to see the thriving Mangrove Forest,
visit Tiger Temple and browses through the local night market. Later he prepares a BBQ
Seafood feast.

Segment # 221 KRABI: Visits a rock climber at work in Rai Lay. Rai Lay is one of the Worlds Top
Rock climbing areas. Later Tommy hosts a cooking competition by the local chefs
from Krabi Province.

Segment # 222 PHUKET: Tommy takes you to the best beaches in Phuket area, after being
damaged by the Tsunami. Visit downtown Phuket to see the old Sino-Portuguese
home style architecture. Later Tommy prepares Phuket local food with Chef Marilyn
from Labrador Lounge restaurant from Jersey Shore in US.

Segment # 223 BANGKOK: Tommy shows you what to do if you only have 3 days in Bangkok.
Chefs Cooking Competition with Tommy @ the Rose Garden.

Segment # 224 BANGKOK: Tommy takes you to the largest fruit and vegetable market in Bangkok
with Chef Martin and Chef Jeab, and later they cook Roasted Rock Lobster set
in Red Tomato Jelly and White Tomato Mouse and prepares Salmon in
Panang Curry Sauce.

Segment # 225 BANGKOK: This episode begins with a visit to Floating Market, a super market on the
water and learn Thai Customs and Culture at the Rose Garden. Later Tommy prepares
Coconut Pancakes and Green Curry Barley Risotto with Chef Promsee and Chef Walit
at the Rose Garden

Segment # 226 BANGKOK: Tommy visits Luang Pra Bang in Laos and later visits a local
village home and cooks at their Thai style house. Tommy prepares Roasted Duck Curry
and Steamed Marble Clams with Thai herbs.