Rick Stein's Far Eastern Odyssey

Rick Stein is on an epic culinary journey beginning in Cambodia, where he discovers the joys of freshly caught swimmer crabs cooked with green peppercorns from Kampot.

Rick Stein's culinary journey continues as he travels down the Mekong River to Vietnam, where the food includes lots of fish and flavoursome soups made with beef and rice noodles.

Rick Stein's culinary journey continues in Thailand, where he meets up with David Thompson, an Australian chef who has dedicated his professional life to Thai cuisine.

Rick Stein's culinary journey continues as he explores the food of Penang: a mix of indigenous Malay, Indian and Chinese with a bit of British charm thrown in for good measure.

Rick Stein explores the Far East's diverse food cultures. His culinary journey continues as he visits Sri Lanka and discovers a wealth of hot and spicy vegetable curries.

Rick Stein ends his culinary tour in Bangladesh, the country that spawned thousands of 'Indian' restaurants in Britain years ago. Not surprisingly, curry is at the top of his list.