Chef Tony Bourdain travels to Vietnam where he finds the scenery, pace and river lifestyle remarkably similar to those imagined in his favorite films. He is joined on the first part of his journey by Philippe, the owner of Les Halles, Tony’s restaurant in New York. Philippe is a gourmand and an adventurer, and the two friends eagerly soak up the intoxicating beauty, exotic flavors and warm hospitality they encounter traveling up river from Ho Chi Minh City to a traditional Vietnamese duck farm in the Mekong Delta. Along the way they sample the wares of passing boats of the Cai Rang floating market. They are charmed as boats pass by offering vibrant fruits and vegetables, bowls of Pho and coffee, which, Tony reflects, “could put Starbucks out of business.” At the Cantho Duck Farm, Tony and Philippe are the honored guests of gentleman farmer Uncle Hai who treats them to a traditional duck roast. Tony appreciates the simple preparation, and savors the hearty taste of whole duck cooked in clay. He is most enchanted by the farmer’s large and boisterous family, who share laughs, songs, and a lot of Mekong moonshine.