About

About

Welcome to my blog! I am a writer, photographer, food/ prop stylist and film maker. You can find recipes, photos, blog posts, films and videos here.

Please follow me on instagram @loveleluu & subscribe here for blog posts. Thank you so much for visiting this page x

Food Styling & Photograhy

My Photography Work

My Book

Supper Club

Supper Club

The supper club is held in my home in London Fields, Hackney. It is like a dinner party in the tradition of a Vietnamese feast with homemade Vietnamese food.

Classes

Classes

Vietnamese food is about the balance of flavours, of sweet, salty and sour – there is no measuring device that can ever match your own taste buds.

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

My Jamie Oliver’s Food Tube Video- Summer Rolls

Watch my video on Jamie Oliver’s Food Tube Vietnamese Summer Rolls- Please press the LIKE button on it and leave a comment of what you’d like to see me making next on there too. I would love to do some more filming with Jamie’s FoodTube.

Screen Shot 2014-11-29 at 11.44.26

Thanks so much to Jamie Oliver, whom I met at The Big Feastival, when I cooked there at The Big Feastival Supper Club. He suggested that I get myself on FoodTube and made it all happen.

I filmed this one morning when they had 1.5 hr slot for me in one of Jamie’s filming kitchens at Fifteen, off Old Street. It was so cool to have my own food stylist, Jodene Jordan who arranged all the ingredients and props, making sure I had what I needed. (This is usually my job!)

The crew were so encouraging and guiding me of my lines because of course I kept forgetting what I was on about, what I was even doing and getting tongue tied.

I demonstrate summer rolls all the time at my cooking classes but it was another thing talking to camera. I just have to learn that the camera is another person!

Hopefully, if everyone likes the video, they would have me back on there. Jamie told me that he would really like to upload the film of me and him in my kitchen a few years ago.

You can also subscribe to my YouTube Channel here and Vimeo here (where I make more arty stuff)

Pleasure In Every Sense: My Mum’s Bánh Mì

Banh Mi Three Types

I will never forget my grandmother cooking every morning and serving steaming hot noodle soup to passers by and regulars at her open house street food stall. I often get glimpses into her children’s memories (my aunts and uncles) of war, poverty, escapism, love and resilience but most of all, the surrender to good food. She loved my mother, her daughter in law because they had in common the desire and hankering for deliciousness.

In times of need, my mother then opened a little bánh mì stall outside our Saigon house in the early 80s, just before we refuged in England. Today, when she can get hold of these amazing soft, yet crispy and crunchy baguettes, we have them filled with barbecued pork, or Vietnamese sausages or shallot omelette stuffed with coriander, cucumber and pickled carrots and mooli; sprinkled with those dangerously fiery bird eye chillies. Heaven in a bite. Heaven in a length of a baguette. Pleasure in every sense.

You can buy these baguettes and fill them up yourself from The Spence Bakery

161 Stoke Newington Church St, London N16 0UH 020 7249 4927

If you need recipes, they are in my book – My Vietnamese Kitchen

If you wish to order a whole bunch of these, you can email me uyenATuyenluuDOTcom, my mum would love to make them!

How To Make A 3 Course Vietnamese Meal – My Video Recipes For Leisure

Uyen Luu - Supper Club - Leisure Range Cooker

With the hughest thanks to MerciecaLeisure kindly sponsored my beautiful range cooker with a static oven, fan oven, grill, 5 plate hob & plate warmer. I made these videos to show you how easy it is to cook a healthy and wonderfully  delicious 3 course meal for a large party with such a oven. The oven has the space and capacity to do what I do regularly every week and that is to host supper clubs for over 25 people. It works a treat for my cooking classes as well because I can demonstrate more dishes on it at a time as well as have two people cooking on it. I love it! It enables you to do dessert in one oven and something savoury like a roast chicken in the other. Then use the grill to make a side dish! This oven is definitely great for multi-taskers!

After we filmed these, there was a dinner party/ supper club event for press and bloggers. You can read more about it here at:

Cooksister   Kitchen Delights   Rachel Phipps   Secret Scroffer    Pints & Plates

Uyen Luu - Supper Club - Leisure Range Cooker

I hope you enjoy the video recipes, they are very quick and simple yet heavenly on the taste buds. If you like them, please share it with your friends, press the LIKE button.

Please subscribe to my youtube channel or vimeo channel for more videos coming soon!

Read More

At Home, In My Kitchen

10670148_687605001308786_3130444070820890968_n

Olive Magazine – Aug 2014 Issue

My kitchen is the central station to everything that I do in life, work and love. Every cook will say its the beating heart, the soul and spirit of the home. My kitchen, “My Vietnamese Kitchen” serves a supper club (or two) every weekend; Vietnamese cooking classes on most Saturdays and during the week it becomes a photographic studio for food photography shoots and the home ec work station of shoots elsewhere. It works every day, all the time.

When I can have it back to it just being mine, I lovingly clean every nook and cranny with the calm, stillness and solitude I sometimes crave so much. The times when I can quietly enjoy making fresh pasta, fresh bread, ragu for the week/ the freezer, a roast dinner or a simple fried egg on toast is heavenly. It is when I can just breathe and feel grateful for the pleasures of such simplicities like being at home, in the kitchen.

10730943_708003962602223_7444859543816430587_n 10645283_707989409270345_1154315853986470631_n

My kitchen had always been upstairs in my “live” unit but it was high time I dug out my credit card and build a new one downstairs in my “work” unit. I just don’t know how I did it before, all those years of climbing those stairs and the kitchen not having unity with the dinning room! It was insane! But I had to cope with it, as I could never afford to build a new kitchen!

But fate changed, with the grandest thanks to Leisure & Beko who sponsored my Leisure Range Cooker; Beko American free standing fridge/ freezer; Beko washing machine & Beko dishwasher.

ellingfort kitchen croppedRead More

My Congee (Cháo) Recipe Gets Into The Observer Food Monthly

OFM OCT 2014 CONGEE RECIPE

OFM OCT 2014 CONGEE RECIPE2

I am currently reading “In Defense Of Food: An Eater’s Manifesto” by Michael Pollan – a fascinating and insightful read about how we should “eat food, not too much. Mostly plants.” Its all about how we have become obsessed with “nutritionism” (a term Pollan uses to describe the ideology of the Western diet and how that has harmed its eating habits) and “healthy” “low-fat” fads instead of just buying and simply cooking and eating real (non processed) food. I am gripped as I was with “Cooked” by the same award winning author. I have always believed in cooking and eating real food and un-admire the “healthy” joyless “super-foods” thats meant to be so good for you.

Anyway, I was reluctant to even read The Observer on this relaxed Sunday with an extra hour to hand until I went through the food supplement and saw one of my own recipes in there! Congee (cháo) is a favourite of mine and is one of those recipes that’s quick, easy and IS so healthy to those who are counting their intake and need something warmer than a kale juice in the mornings.

Congee is a rice soup, generally made with left over rice (we always tend to make more rice than we need). It is a simple  and really really delicious meal for breakfast (or anytime of the day). You can add anything you want to it. Use water or vegetable, pork, chicken or fish stock. Then adding a little bit of meat or fish (which is generally our left overs as well), chopped into fine little pieces then an array of green leaves and herbs. It is such a fantastic way of using up ingredients in the fridge and not wasting rice or left overs – yet it can be the most tasty thing you get to eat that day.

Congee is a favourite in my Vietnamese cooking classes, people are always so surprised how utterly amazing it tastes and how quick it is to create. Adding ginger gives it the cleansing kick as well as being easy to digest and wets the appetite – making you want it more, thus eating more goodness from the stock and consuming the vegetable intake.

When someone is ill, congee is what you’re given as it is light and full of the good stuff from real ingredients made from scratch. You’d want your body to  concentrate on healing and not digesting – so these congees will have less fibrous content and may just be ginger and chicken or pork and a little sprinkling of herbs – even when you’re poorly there is no compromise on flavour. Vietnamese people never ever compromise on flavour!

Here is my recipe of sea bass, kale, ginger and dill in The Observer Food Monthly (with other recipes from my food heroes: Nigel Slater, Angela Hartnett, Tom Kerridge, Ottolenghi…). You can also find some other congee recipes in my book, My Vietnamese Kitchen.

OFM OCT 2014 COVER 1

OFM OCT 2014 COVER

Food Styling In A Vermeer Costume

UyenSuppergrapes

What the heck! I am in an M&S video looking like I belong in a Vermeer painting. They asked me to source 100kg of pinot noir grapes at a time when they had not even budded in the northern hemisphere or they went out of season in the southern. I called everywhere but in the end when I had to say, no can do, I found 100kg of some other wine grapes and we were able to shoot the commercial where I got to crush grapes with my hands and feet.

(photos with me in are by Jenny Brown, otherwise taken by me)

You can see it here, spot me if you can (haha!)

We shot in Limehouse, inside the beautiful decrepit interiors and home of the famous pub called The George Tavern. The Art Director was amazing, she had so many stunning props to create another world in another time. All I did was looking after grapes and my hands in costume. Had such a fun day. It was the first time I had worked with M&S which lead me to Adventures In Food.

bed

Echinachea ladderw

 

UyenSuppergrapes2
Read More