Bill Baileys Vietnam - Season 1 Episode 01- Hoi An
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#EnglishMovie #cdrama #drama #engsub #chinesedramaengsub #movieshortfull
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01:00Vietnam, of course it's a place of tea plantations, traffic, temples, but then it's something else entirely.
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03:14ederim.
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03:17اذ 2023ler paylaş twice mu?
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03:21abone ol�� chiкий mantıkları...
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09:09Çip in the money.
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11:08Altyazı.
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11:12Altyazı.
11:13Altyazı.
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11:17I'm going to stir them with prawns, with ginger, garlic and onion.
11:23I'm going to panseed them with olive oil and twister lime juice.
11:27Sounds delicious.
11:28Love bites, Bill. Love bites.
11:31All right.
11:31This is one of my favourites.
11:32Great.
11:33A restaurateur and local legend around these parts, everyone knows Chef Duk.
11:39And he's the perfect companion to learn about how these markets have changed over time.
11:43This is an extraordinary place, Hoi An.
11:48I love it.
11:49It's my first time here.
11:50Oh, yeah?
11:50Yeah.
11:51Cool.
11:52I just love the atmosphere here.
11:54It's great.
11:55Yeah.
11:55For me, it's a soulful place.
11:57Amazing.
11:58The people, I think the pastors also give me the energy to live.
12:07Yeah.
12:07Yeah.
12:08It feels that.
12:09It feels that there's a lot.
12:10It's a place where lots of people have come over centuries, you know, to trade.
12:15That's right.
12:15It's that sort of history to it.
12:17That's right.
12:17Hoi An was the biggest trade port back in the day.
12:21So, imagine all the European, South Asian, they all conquered great here.
12:28And I imagine six, seven hundred years ago, it's the same thing.
12:32It's just more Italian drinking wine, cooking food, the Chinese hanging out, the Japanese hanging out, Vietnamese hanging out.
12:39Chef Duk spent many days as a little boy helping his mother to sell produce at the markets.
12:44In a way, they are his spiritual home.
12:46This amazing lady.
12:47I know all these women.
12:48Oh, you know everyone.
12:49I know coconut lady.
12:50I know the flowers one.
12:51I know the spices one.
12:52I know the noodles one.
12:53I know all those ladies.
12:56I bet they all know you as well.
12:57Yeah, for 20 years.
12:5921 years I've been shopping here.
13:00Yeah.
13:01You know?
13:01And now they've taught me a lot how to cook with a local specialty.
13:06Duk has invited me to his restaurant in Hoi An and I'm already salivating in anticipation.
13:14These markets are a sensory ambush with smells coming at you in all directions, especially the fresh aroma of fish.
13:21But this guy won't be getting thrown back in the sea today.
13:26It's too late for him.
13:27The last one.
13:28The last Mohican, Bill.
13:31Wow, look at that.
13:32This is the snapper.
13:33The golden snapper.
13:34That is beautiful.
13:36Come on.
13:38This is how red it is.
13:40Oh, right.
13:41It's super slimy.
13:43Yeah.
13:43That's why you need slime.
13:45Yeah.
13:45You want slimy fresh fish.
13:49Smell this.
13:49Smells of the sea.
13:53Smell like ocean.
13:54Yeah.
13:54The eyes.
13:55It's beautiful.
13:56It's clear.
13:58We're going to make some sea ghi chai.
14:01Wow.
14:02Ginger, garlic and onion.
14:03Honey, lime juice.
14:06Chili.
14:06Oh.
14:07Honey.
14:07Sounds amazing.
14:08Yeah.
14:09It's clear I'm in the presence of a master.
14:11Having left Vietnam as a war refugee, Chef Duk has returned a culinary artist.
14:17I was out of Vietnam for 20 years,
14:19so I'm learning from all corners of the world.
14:22Yeah.
14:23For a good 11 years, and this is amazing chaos.
14:30It strikes me that you're drawing on lots of different elements here
14:34that come from your experiences of traveling around the world.
14:38I'll get you support the local fresh here.
14:40Yeah.
14:41Homegrown, home catch, super, super fresh.
14:45And it sort of increases your kind of enjoyment of it.
14:49It activates your taste buds.
14:51You are very orgasmic in a way.
14:54That's how I love to cook.
14:55That's how I try to make people happy.
14:57And to make people happy, and at the same time...
15:00Turn them on.
15:03Turn them on.
15:04Get them sexually charged.
15:05Charge them up.
15:07You smell.
15:07The scent is important.
15:09You smell the flavor.
15:10You hear.
15:11I'm looking forward to this dinner with you, mate.
15:13Yeah.
15:17My new friend, Duc, has left a big impression on me.
15:20There's a calm, quiet strength about him.
15:23He's sending me off to learn as much as I can
15:25about being Vietnamese, Hoi An style,
15:28to discover the sights, sounds, and history that lured him home.
15:32As I navigate these old streets,
15:35it's easy to see why this smaller Vietnamese city,
15:38known for its well-preserved ancient town,
15:41is a UNESCO World Heritage Site.
15:44And one of the town's most famous attractions from the past
15:47is still going strong.
15:49This is one of the great places in Vietnam for tailoring.
15:53And in the 1500s, Hoi An was known as Silk Road by the Sea.
15:58Lots of people coming here, lots of traders, lots of merchants.
16:01So it's quite a cosmopolitan place, even back then.
16:05People wanted fancy suits made.
16:08And these days, you can pop out for a banh mi
16:10and come back with a bespoke suit.
16:12In my case, I want some new threads for my dinner with Duc.
16:16My wife told me that most men look like James Bond in a suit.
16:20When she said most men, I don't think she meant me.
16:23But it was worth a shot.
16:25Oh, my word.
16:28You want to have a lot of something here as well?
16:31Look at that.
16:32That is proper.
16:33Yeah.
16:34I think Elton John's been here already, yeah?
16:37I mean, now we're talking.
16:40It's a little bit too flash for me these days.
16:43I mean, I might have worn that in my younger days.
16:46Yeah.
16:46But, yeah, I mean, I think if I was maybe working as a sort of matador, maybe, yeah, but...
16:54Handmade tailoring is an art.
16:57The tailors work so fast, you half expect the suit to be done before they finish measuring you.
17:01I'm getting fitted up for something fancy.
17:05This plate, how long has this place been here?
17:07We are the first tailor in Hoi An.
17:10Right.
17:11Yes.
17:11Wow.
17:12Yeah.
17:12So, how many people, how many people work here then?
17:16It's 100 tailors.
17:18100 tailors here.
17:19We employ them.
17:20Wow.
17:21Yes.
17:22Yeah, it must be really busy then.
17:25It's like people working nonstop here.
17:28Yeah, we are as small, the local people.
17:34Right.
17:34So, we're supporting a lot for them.
17:36Mm.
17:36Yeah, training them and then help them have a good lead.
17:43There are around 3 million textile workers in Vietnam.
17:47I'm learning while the tools may have modernized, the rhythm of the textile trade is the same as it ever was.
17:54I've ordered a suit and I'm excited.
17:56The tailors of Hoi An have rightly become globally renowned and their industry is helping to turbocharge the Vietnamese economy and attract record levels of foreign investment.
18:10But what I find so heartening is that something that requires such a degree of artisanship and craft can still have a place in today's fast-paced, globalized world.
18:26Heading out of town from the bustle of Hoi An, I fancied a breather and I found the perfect place.
18:36High on the hill, just outside Da Nang, is a majestic beauty who I need to have a word with.
18:42It's an amazing temple, pagoda, complex up here.
18:50Beautiful bonsai trees everywhere.
18:52And the Lady Buddha, standing here under the shadow of Sontra Mountain, is here to protect the fishermen, to give them calm seas and to be the sort of guardian of the bay.
19:07So this is the thing.
19:08Where was Lady Buddha when I was floundering in my basket boat?
19:13Busy, I would suggest, or perhaps it was outside her jurisdiction.
19:16The Lady Buddha isn't just a statue, she's a spiritual landmark and an icon, and she sits alongside the impressive Lin Ong pagoda.
19:31The site is considered a Buddhist paradise on earth.
19:34But if temples aren't your thing, perhaps the Zen residents will appeal.
19:40A troop of macaques, who've decided to up their foraging game, have moved in.
19:46These monkeys have found a good spot here.
19:52It's obviously signs up everywhere saying don't feed the wildlife, but people, of course, they do.
19:57You know, they bring little snacks for them.
20:00And the monkeys know that they're not stupid.
20:02They're just hanging around here waiting for an easy lunch.
20:07You know, why spend all day foraging when tourists will hand you a high-protein snack?
20:14They're pretty canny, these monkeys.
20:17When you study these monkeys, you realise how genetically similar we are.
20:22Some would say I'm more similar than most.
20:28These macaques are very sociable animals.
20:30You know, they tend to live in troops, family troops, about 50 or so.
20:34And I reckon this is just one big family troop here.
20:38They've staked out this territory for themselves.
20:43You know, no other family troops are getting this gig.
20:45Hello, hooligans, like the monkey mafia.
20:55You've got this territory sewn up, haven't you, mate?
21:00Just don't chuck the plastic, mate.
21:02Put it in the bin.
21:03Like us, a diet high in sugar and fat can lead them to all sorts of health problems,
21:10like diabetes and heart issues.
21:12But you can't tell them.
21:14Look, a lovely leaf.
21:15A tasty leaf.
21:17Nah, mate.
21:18He's like, forget it.
21:21Where's the good stuff?
21:23Look at that.
21:24You want that?
21:27Don't even insult me with that leaf.
21:30Have you got any cheesy ice cream?
21:31For the record, I did not feed any monkeys.
21:34And if you come here, neither should you.
21:38While the Da Nang monkeys are tucking into fast food like seasoned city dwellers,
21:45down the coast in Hoi An, time seems to have stood still.
21:49This picturesque place is a living piece of history.
21:54It's made up of over 1,000 timber-framed buildings from the 1600s
21:59that are still in use today.
22:01In what now seems like a fortunate turn of events,
22:04an economic slowdown in the 19th century meant there was no money to update the town.
22:09And all the old structures were left standing, untouched,
22:13including this impressive overpass.
22:16Right in the heart here of Hoi An's old town is an architectural marvel.
22:21This, the Japanese bridge, was built in 1597 to connect the Japanese community to the Chinese community on the other side of the canal.
22:32And it's an iconic landmark of Vietnam.
22:35It's deemed to be historically significant enough to have made it onto the money.
22:40It's actually on the 20,000 dong note.
22:42I mean, there's Uncle Ho on one side, as you'd imagine, but on the other side, there it is.
22:48This is a reminder of the fact this place was once one of the most significant ports in Southeast Asia.
22:54I mean, they all came here.
22:56The Portuguese came in the 1500s, bringing Christianity and firearms, a potent combo.
23:02The Dutch, the British came here looking to buy silk and spice and ceramics.
23:08And then the French came here with designs on the whole country.
23:10And there's a huge amount of Chinese influence here as well.
23:14You can see it in the architectures.
23:16They came here and they built temples and assembly halls, shop houses, many of which are still here.
23:22And today, the Japanese bridge is not much more than a tourist attraction.
23:26But it's a reminder that this place was once an international crossroads of cultures.
23:33In the old town, this historical legacy is present everywhere you turn.
23:41And you're often rewarded by a little off-piste curiosity.
23:47Oh, yes, this is a sort of cut-down version of the boat I was in earlier on.
23:52Clearly a bit of residual bowl trauma.
23:55Much like Chef Duc searching for quality produce at the markets,
23:59I'm reminded how much care goes into everything handmade here.
24:03Hi, Will. This is your suit here.
24:06This is it? Yes.
24:08Wow.
24:08It's only been 48 hours since I was measured up, but the tailors have worked their magic.
24:13My suit is ready.
24:15Wonderful. Thank you so much. I'm just going to try it on.
24:17Yes.
24:20You put it on and then come out with that, yeah?
24:23All right.
24:23Denise is clearly waiting for me to transform into Daniel Craig.
24:28And let's be honest, it's going to be a long wait.
24:30How's it look?
24:33Pretty good.
24:34Yeah.
24:35So how can you feel about here?
24:37It looks great.
24:38Feels really good.
24:39Yeah, about the bling.
24:39I love all the extra detail, the beading and everything. It's fantastic.
24:44Uh, I want to say, I've tried to learn the Vietnamese.
24:49Jin Depp.
24:51Beautiful.
24:52How do you say it?
24:52Depp.
24:53Depp.
24:53Depp.
24:54Depp.
24:55Yeah.
24:56Depp.
24:56I'm going to wear this to all sorts of things. Events.
24:59Yeah.
25:00Shows, premieres.
25:01Yeah.
25:02Yeah.
25:02Award ceremonies.
25:04Yes.
25:05The shops. Just got the shops in it.
25:07I mean, I've never taken it off.
25:09Hang on, I'll just do my fashion walk. Hold on.
25:11I almost look like I know what I'm doing.
25:17You've got to look, and then you've got to look away. So you've got to look into the camera.
25:21Not bad for a bloke who usually dresses like he's lost in a laundry basket.
25:28Supermodel moves. The resemblance is uncanny.
25:32Hoi An, I have arrived.
25:37Right, that's enough of that.
25:38Hoi An's past is steeped in trade, a melting pot of merchants from China, Japan, and Europe.
25:50And just outside the old town, they weren't only trading goods, they were shaping them out of the earth into pottery.
25:57Shaping clay dates back over 500 years here, and now one enthusiastic Englishman is about to try his hand at it.
26:05What could possibly go wrong?
26:06Hello.
26:10My first time at the potter's wheel, and Nghia and Toi are guiding me through.
26:14A bit closer.
26:16Closer?
26:17Yeah.
26:18Why?
26:19Because you can touch here.
26:22Oh, I see. Right. Oh, OK.
26:24Now, try and try.
26:25You can touch here.
26:26OK. Yeah, right. OK.
26:28This is the smallest stool I've ever sat on.
26:30She like this all the time.
26:34She's quite strict.
26:36Now what?
26:39No.
26:39These charming gigglers are part of the Than Ha Pottery Village, one of the oldest in Vietnam.
26:49The clay we are using is from the nearby river, and people in this region have been turning out bowls and plates since the 1500s, and nothing much has really changed since then.
26:59Everything is still done by hand and foot.
27:02Oh, this is analogue. Not electric, then.
27:04No.
27:05No.
27:06Use old woman power.
27:08Right. It's all hands on deck.
27:10Oh.
27:11You move your finger up inside.
27:12Yeah.
27:13Oh.
27:13I'll tell you what. If it was my job to spin that wheel, I guarantee my foot would have been encased in a pot by now.
27:19I'm just mesmerised by that foot going around.
27:22Right, OK. Now what we're doing?
27:24I'll put the pattern in.
27:26Oh, right. OK.
27:27Like this.
27:28OK, all right.
27:32Pottery here has mostly been a role exclusive to women, as the men were tasked with seemingly more labour-intensive jobs.
27:40With no motors, just good old-fashioned leg power.
27:42I reckon I'd take the field labour over this.
27:45I don't mind spinning the...
27:46Can you tell her?
27:46I don't mind spinning the wheel.
27:48Oh, no, you are.
27:48She can have a sit-down and a break.
27:51You want to try?
27:52Yeah.
27:52No, no. I'm just saying I'll spin the wheel.
27:55You don't have to do that.
27:57Have a cup of tea or something.
27:58I'm told my instructor can make 100 items a day and has been plying her trade for 40 years.
28:05They should have wired that wheel up to the national grid.
28:07That's sustainable energy right there.
28:09But around here, 40 years on the job is nothing.
28:13This chap, Nhu, is a fourth-generation potter.
28:16How long has this chap here been working on these pots?
28:2070 years when he was 18 years old.
28:34Yeah, when he was 18.
28:36And now she's 88.
28:39He's 88?
28:40Yeah.
28:41You look good for 88.
28:42No.
28:4370 years.
28:4770 years.
28:48In the career.
28:49This is feeling like an important lesson in the secret to longevity.
28:52He's still working at 88.
28:55That's a good age.
28:55Does he not feel he wants to maybe, you know, retire, slow down a little bit?
29:01Or he likes working?
29:02Nếu mà không làm việc thì bác có thấy khó chịu không?
29:04Cũng hơn mạch.
29:06Nếu mà làm việc thì khói người hơn chút.
29:09Oh, you see?
29:10He says...
29:10Có lòng đọng, khói.
29:12He feels tired.
29:14He feels tired when he has nothing to do.
29:16But he do these things, he feel better.
29:19Yeah.
29:20I get that.
29:21Yeah.
29:22I get that.
29:23Ông nên là một năm mới 10 tuổi rồi.
29:25What's that?
29:26He asks you, how old are you?
29:29How old am I?
29:30Yeah.
29:31I don't know.
29:32We can see if we can guess.
29:33Bác đó, ông đoán thử.
29:37Không sao mùa gì?
29:38Sáu mùi, sức tiền.
29:40Dữ quá à.
29:41Bang on.
29:43Right?
29:44Absolutely.
29:44Yeah.
29:45Shake my hand.
29:46Ông đoán giỏi quá.
29:46Don't leave me hang in.
29:48Ông đoán giỏi quá.
29:51Đúng luôn.
29:52You got it.
29:53Absolutely.
29:54Bang on.
29:55Oh.
29:56Really?
29:57That's good, yeah.
29:59Aside from the flattery,
30:00what I love about this community
30:02is that age is no barrier to feeling useful.
30:05Okay.
30:06Come on.
30:07Thank you.
30:08I hope that when I'm his age,
30:10I'll still be contributing to life like he is,
30:13or at least be able to sit on a tiny stool.
30:15Pots.
30:17Lovely pots.
30:17Get your pots.
30:20Fresh off the potter's wheel.
30:23All of these bowls and crockery
30:25were used by local people
30:26for functional use.
30:28But then with the advent of plastic and aluminium,
30:31of course, the demand dropped way off.
30:33So now, really,
30:34they're making pottery for souvenirs,
30:38for tourists.
30:38But that doesn't mean to say
30:40there's any less worth in them.
30:43They're all made by hand.
30:45And they're all made with love.
30:50Whether you're a 16th century Dutch merchant
30:53or a 21st century comedian,
30:55the clay is the same,
30:57just moulded for a slightly different crowd,
30:59proving Vietnamese resilience yet again.
31:02Long before Vietnam, as we know it,
31:09there was the Champa civilisation.
31:11Tucked away in the hills
31:12are the remnants of a kingdom
31:14of temple towers and mysterious ruins
31:17that whisper of a time before modern Vietnam.
31:21I've come to stand among them
31:22and feel the weight of centuries in the quiet.
31:26This is one of the most significant archaeological sites
31:30in the whole of Southeast Asia.
31:32This is the Mison temple complex.
31:36It was a political centre of the Champa kingdom.
31:39And it was built between the 4th and the 13th century.
31:42Hindu gods were worshipped in.
31:44Krishna, Vishnu, Shiva.
31:46It was a symbol of the power and the influence
31:50that the Champa civilisation had
31:53and its connections with the world,
31:56especially India and Indonesia.
32:02I mean, they're actually quite small.
32:06You know, they would have been quite dark in here.
32:11But we're talking, you know, a thousand years ago.
32:17They would have been prayer rooms, meditation rooms.
32:22But these are amazingly well-preserved.
32:32It's amazing that it's survived, largely unscathed,
32:37over the centuries.
32:38I mean, it took a bit of a battering
32:40by American bombers during the war.
32:43But I guess it's a testament to the skill of the builders
32:47that what remains is still quite stunningly beautiful.
32:54And now it's a UNESCO World Heritage Site.
32:59But actually, there's still around 200,000 Cham people in Vietnam.
33:06So it's a kind of a link to a lost empire.
33:11And I guess a reminder
33:16of the shifting power of kingdoms and dynasties
33:20that characterise Vietnam's history.
33:23Oh, it's this beautiful butterfly.
33:27It's just waiting for it to land.
33:32In my travels, I'm often drawn
33:34to documenting little moments like this.
33:36A red-spot Jezebel.
33:39A way to pull me into a time and a place.
33:42I'm just trying to photograph these butterflies.
33:46There's so many butterflies feeding on these flowers around here.
33:51What I love doing is,
33:52if you can just get a snap of them with the phone,
33:56then I can use that to draw them later on.
34:02When you get really close to it,
34:04I'll be able to get a good shot.
34:06There we go.
34:10That's it.
34:13Brilliant.
34:15Got it.
34:21From ancient carvings and sacred towers
34:23to a tranquil moment with a pencil and paper.
34:26I was writing a book about British birds
34:32and I just...
34:37In fact, my wife encouraged me to
34:38do a couple of sketches and they sort of...
34:42They came out OK.
34:44And so I've just been...
34:46I've been doing it ever since.
34:48I find it...
34:49I love it.
34:50I mean, this is beautiful.
34:51Apart from...
34:55Apart from this relentless chit-chat.
35:02Bikes.
35:03But of course, that's part of being here.
35:06You're always going to hear a motorbike or...
35:08You know, something even in a lovely spot like this.
35:13But this is a beautiful spot.
35:15Sitting on the edge of the rice fields, you know.
35:19It's very relaxing.
35:21This is probably just a little...
35:22I don't know.
35:25You know, a little dwelling on the rice fields.
35:29And now it's a destination place.
35:31People will make the effort to come here
35:32because it's just so lovely.
35:34A little pause before trading pencils for chopsticks
35:37in my reunion with Chef Duc,
35:40which promises to be anything but ordinary.
35:44By day, Hoi An is all heritage and hustle.
35:47But by early evening, there's a buzz in the air.
35:50An anticipation of the night ahead.
35:52The Hoi River is one of the main attractions for tourists
35:56where they come to be swept up in the romance
35:59for the famous lantern ritual.
36:03Nice.
36:05My aim here is to get a boat and set off into the night
36:08with a paper lantern or two
36:10that will light up on the dark water
36:12in unison with the hundreds of others
36:14creating this dreamy spectacle.
36:18But this iconic tradition has been supersized
36:21into something a little overwhelming.
36:24I mean, it's just crowds of people
36:27taking mass selfies.
36:29There's people haggling to get on boats,
36:32buying lanterns to float on the water.
36:35Street sellers, tour groups waving their flags.
36:39It's just absolute mayhem.
36:41Well, it's great, though.
36:45It's kind of sort of real buzz about the place.
36:50The release of lanterns is supposed to symbolize
36:53the sending of prayers for good fortune.
36:56It's also a way to honor ancestors
36:57and connect with the spiritual realm.
37:01Oh, it's pretty cutthroat, this boat business, isn't it?
37:04Blimey.
37:05But all that's a bit lost.
37:08All right.
37:08Let's go.
37:09In trading terms,
37:11the supply and demand is a bit out of whack here.
37:14Too much demand,
37:15and the magic, sadly, is cut adrift.
37:17We're haggling to get a boat.
37:19And the thing is,
37:20by the time we got a boat sorted,
37:23one of these guys just sold it to someone else.
37:25There's a massive queue of people
37:27who've been waiting for ages to get on the boat.
37:29And then, of course, you know,
37:32I show up, and they're like,
37:33Oh, how come you're getting a queue?
37:37Oh, I'm getting grief from the boat owners,
37:41the bloke selling the boats,
37:44and all the people who've been queuing.
37:45This is quite stressful.
37:52Perhaps I might just attach myself
37:54to a Korean bridal party.
37:56I just, yeah, I'm with them.
37:59I'm just with the Korean trade delegation.
38:05Or just, if I just sat on a boat
38:07with a honeymoon couple,
38:08that'd be awkward, wouldn't it?
38:10They're just, like, taking selfies,
38:12and I'm just sitting there,
38:13like a sort of spanner
38:14at the other end of the boat.
38:16Like, don't mind me.
38:18You know, you carry on
38:19your lovely romantic moment.
38:22Right, OK, let's go.
38:24Excuse me.
38:25Sorry.
38:26Sorry, pardon me.
38:27Oh, let's get through there.
38:28Thank you.
38:28Thank you very much.
38:30We're not actually going to get a boat,
38:31which kind of suits me, really.
38:33It's a bit touristy.
38:34It's not my thing.
38:35It's definitely a thing for some,
38:37getting swept up
38:38in this glittering display.
38:41But it's not for me.
38:43The lanterns didn't quite light up the night
38:44as I'd hoped,
38:46but thankfully,
38:46there's still one shining promise ahead.
38:49My friend Chef Duc
38:50is preparing something special,
38:52and I've been pondering many questions
38:54about his remarkable refugee story
38:56and return to Vietnam.
39:00As the sun goes down around me,
39:02I'm feeling the need
39:03to sharpen up my look,
39:05to step things up a notch,
39:06prepare for the evening's proceedings.
39:08As the lanterns flicker to life,
39:11the river seems to sparkle
39:13almost as much as my suit,
39:15and the smell of sizzling seafood
39:17fills the air.
39:18I must admit,
39:19I feel quite dapper.
39:20and there's a lot of people
39:23just looking a little scruffy.
39:26A little bit like I looked at earlier today.
39:29So now I know how I did look,
39:31and now I'm quite chuffed with this.
39:33I've already had many, many compliments
39:35about the suit,
39:36which is very gratifying.
39:38It's very true, isn't it?
39:39You put a suit on,
39:40you sort of carry yourself,
39:41and it's likely a slightly better way.
39:46This is extraordinary, isn't it?
39:47It's amazing.
39:48Bustle.
39:49My throng of people taking selfies.
39:52I've never seen so many people take selfies.
39:55I think there's people taking selfies
39:57of people with other cameras.
39:59It's like a sort of meta-selfie.
40:01Just the right colour,
40:03lanterns, people,
40:04and boats on the canal.
40:07Fantastic.
40:08I'm in good spirits and feeling peckish.
40:10Good timing for my date with Chef Duke.
40:13Aha!
40:13Chef Duke!
40:15Mr Bill.
40:16How are you?
40:17I'm well.
40:18I thought I'd make a bit of an effort.
40:21Well, you're looking dapper yourself.
40:22Great effort.
40:23Thanks, man.
40:24Nice to see you again.
40:25Yeah, good to see you.
40:25Yeah, come on in.
40:26All right, thank you.
40:27To Mango Mango.
40:28This impressive establishment is Mango Mango,
40:31one of three restaurants owned by Chef Duke in Hoi An.
40:36Oh!
40:36Here we go.
40:38Welcome to the hot kitchen.
40:39I'm going to show you what we talked about earlier,
40:44with the sort of Vietnamese food, yeah?
40:47Yes.
40:47So I'm going to show you how to make a quickly mango ceviche,
40:51my way.
40:52Okay.
40:53A bit of mango.
40:54This is the snapper from earlier on.
40:56That's right.
40:57Oh!
40:57Nowadays, big-name celebrities come for dinner here,
41:00but getting here hasn't been an easy road for Chef Duke.
41:03Where did you learn how to do this?
41:05Yeah, I mean, you've had quite an amazing life, really.
41:08I left Vietnam as a refugee when I was 16 years old.
41:11It's hard to avoid the war.
41:13It's still impacting people's lives,
41:15and it's such a big part of Duke's story.
41:17In the refugee camp, I learned how to cook.
41:21Right.
41:22You know, refugee food.
41:23Six months later, I was fostered to Texas,
41:26and I was brought in by a Mexican-American family.
41:31Right.
41:31Yeah, and then I actually studied engineering,
41:35and then after engineering for a while,
41:37I came back to Vietnam to see my family.
41:40And I was my own little shock.
41:43I couldn't speak Vietnamese to my family.
41:46Why was that?
41:47Because for nine and a half years in America,
41:50I didn't speak Vietnamese.
41:51Hearing my family, hugging my family,
41:53I couldn't tell them my story.
41:55I said, I want to hang out with you.
41:57I want to speak Vietnamese.
41:59I want to eat Vietnamese.
42:00I want to be Vietnamese again.
42:02And ta-da, I have mango ceviche for you.
42:06Oh.
42:07Would you like to taste it?
42:08Yes.
42:09Yes.
42:13Salud.
42:14Salud.
42:15Ceviche.
42:15Ceviche.
42:16Whipped up in minutes, it doesn't get fresher than this.
42:20A signature mango-mango dish.
42:22Oh, that's really good.
42:23Remember that pumpkin flowers that we picked up earlier?
42:28Yeah, yeah.
42:28Would you like to try it?
42:29All right.
42:30We're stubborn with the beautiful chocolate prawn,
42:33ginger, garlic and onion, cilantro.
42:35Yeah.
42:36There we go.
42:37We're going to quickly put it on the pan.
42:40Since returning to Hoi An,
42:42Chef Duc is embracing the fresh flavors
42:44and giving back to the community with his cooking.
42:47But he's here today because of his strength of character
42:49and adaptability,
42:51having survived a near-death experience as a child.
42:54A lot of Vietnamese who live in the South
42:56was disagreeing with the policies back then.
43:01So they decided to exit us out of Vietnam by boat.
43:04Right.
43:04And by foot.
43:06And...
43:06The life was pretty hard for a lot of people in the South.
43:08My parents said there's no future for me,
43:10so they put me on the boat,
43:13say good luck and goodbye.
43:14Oh.
43:15And then luckily I was inside that ice box
43:20about yay big, yay long.
43:23Yeah.
43:24Lower, all packed in there like a sardine
43:26in the ice box for the first 12 hours.
43:30Oh.
43:30Frozen.
43:32Oh, God.
43:33And luckily I made it out.
43:36Yeah.
43:36Luckily I made it out in after...
43:3912 hours later I came out and, you know,
43:42the elbow was frozen,
43:44my knee was frozen,
43:45all my joint was frozen,
43:46I was crawling around on the top of the boat like,
43:48Golem, you know?
43:49That is a...
43:50It's an amazing, amazing story,
43:52but you know what?
43:54It's a testament, isn't it,
43:55to determination.
43:58Working his way up from dishwashing
44:00to running his restaurant empire,
44:02his appreciation for life is irresistible.
44:06We are a big mango family,
44:09if I may say.
44:10I take care of them,
44:11in terms of take care of me.
44:13Yeah.
44:13That's the nature of humans together.
44:15Yeah.
44:15Amazing.
44:16Yeah.
44:17I couldn't...
44:18You know that song that David Burns?
44:20How did I get here?
44:21How did I get here?
44:22Yeah.
44:23Once in a lifetime.
44:23Once in a lifetime.
44:24That's my favorite song.
44:26I'm telling you,
44:27it's incredible how I get here.
44:29Okay.
44:30Shall we dig in?
44:31Yeah, let's do it.
44:33Hang on.
44:34Let's make the...
44:35It might be warm in there.
44:36That's all right.
44:37That's all right.
44:37We're brave enough.
44:38I think so.
44:39Cheers.
44:40Cheers.
44:41That is terrific.
44:59Behind the razzle-dazzle of Hoi An,
45:01there's a strength that reveals itself
45:03in the smiles,
45:04the cooking,
45:05and the sewing.
45:06An entrepreneurial zeal,
45:08which is the real star of this place.
45:09I mean, never mind his terrific food.
45:12Chef Duke has had an extraordinary life.
45:15Despite all of that hardship,
45:18that turmoil,
45:20he's come through,
45:21he's emerged
45:22with something great.
45:25and in many ways,
45:26he's like an embodiment
45:27of the new Vietnam.
45:30Next time,
45:31on Bill Bailey's Vietnam...
45:33Visitors who are afraid
45:34of narrow places
45:35don't even bother coming down here.
45:37Do you have this in a lodge?
45:39Big leg won't go.
45:40You can't hang about.
45:41Traffic wait for no men.
45:44It's bloody green,
45:44you n***er!
45:45We'll be right back.
46:15in front of you...
46:18...
46:20...
46:21...
46:21I can't wait.
46:23I can't wait.
46:23...
46:26...
46:26I can't wait.
46:26I can't wait.
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