Recent Elsewhere, Comments and Reviews
A Sweet Sour Sea Bass Soup With Loyd Grossman
In Round 1 of the Food Blogger Challenge, Uyen Luu shows us how to cook her warming hot and sour soup with sea bass. This Vietnamese feast uses a mix of wonderful herbs and pineapple to give it its distinctive flavor combination with a delicious poached sea bass, making it perfect for a cold winter’s evening. Join Loyd Grossman in this Grokker Premium Video as he tries Uyen’s original dish, in the first round of Grokker’s Food Blogger Challenge. Remember to love this video below, if you would like to see Uyen in the next round
Expat Diary: Vietnam
Cooking at Chateau Mango with ‘My Vietnamese Kitchen’
|This cookbook is thoughtfully written for those who may be attempting Vietnamese cooking for the first time as well as those who are looking to expand their Vietnamese repertoire. Uyen explains everything there is to know about working with Vietnamese ingredients. If you have trouble finding a few, she has great tips for alternative ingredients. Before you start cooking you are well versed on herbs, spices, condiments, rice and noodles…the Vietnamese essentials.|
Matching Food & Wine
One of the cuisines I’ve always wanted to get to grips with is Vietnamese, not least because we don’t have a good Vietnamese restaurant nearby so I welcomed Uyen Luu’s beautifully illustrated My Vietnamese Kitchen with open arms.
This is one of the simpler recipes, a version of the popular Bánh mi that would make a fantastic breakfast or brunch dish this weekend.
Uyen writes: Bánh mi is a Vietnamese baguette originally inspired by the French and now a staple in Vietnamese cuisine. As with most Vietnamese food the lightness of the ingredients you fill it with is vital – no-one relishes being weighed down. The dough in the centre of the baguette is removed so that you bite straight through the lovely crisp crust to the filling within.
For an extra dimension, drop the sliced chillies into a bowl of good soy sauce and bruise them with the back of a spoon – this releases the chillies’ flavour and heat. Drizzle over the baguette.
Photography © Fay Elizabeth Harpham
Guest Chef for Sainsbury’s Magazine
Click to view an adaptation of a recipe from My Vietnamese Vietnamese
Vietnamese Chicken Curry
Guest Chef for Sainsbury’s Magazine
Click to view an adaptation of a recipe from My Vietnamese Vietnamese
Supper Club MasterClass For The Guardian
Uyen Luu is a writer, cook, photographer, food and prop stylist. She trained in fine art film and video at Central St Martins. She runs supper clubs and the UK’s only dedicated Vietnamese cooking classes in her Hackney home, and writes and blogs about food, recipes and travel. She writes for Time Out and her recipes have appeared in the Evening Standard. Uyen’s first cookbook ’My Vietnamese Kitchen’ (Ryland, Peters & Small), published on the 10th October, will be available to buy.
Ryland Peters & Small
Recipe For The Weekend
This week we have a recipe from a fascinating new book, My Vietnamese Kitchen by Uyen Luu. I say fascinating because this is not just a cookbook, but a window into the Vietnamese world through exciting stories and tasty food traditions. The recipes are truly delicious, so here’s one for you to try over the weekend. You can tweet us @rylandpeters with a photo of your results!
Stir-fried beef and fresh noodles
phở xào bò
Phở noodles (also known as “ho fun” and used in phở soup) are fabulous for dry stir-fry dishes, as they are quick and easy to cook. You can use any vegetables you like in this dish and make it as simple or colourful as you wish. Prepare everything before starting so that nothing gets overcooked.
Sizzling crepes with pork and prawns
Uyen is a London-based food blogger and supper-club host who also runs cookery lessons teaching Vietnamese cuisine. She is author of My Vietnamese Kitchen.
What Is Vietnamese Pho?
Uyen Luu teaches people to make pho at a supper club in Hackney and has a recipe for beef pho in her new book My Vietnamese Kitchen.
She says: “The French brought a lot of ingredients over to Vietnam, including onions, garlic, carrots and potatoes.
“In the south, they use a lot of herbs and they have it slightly different than people from the north. But more or less, it’s a beef noodle soup, and it’s got special spices in it that makes it really unique.”
Pho is largely eaten as a breakfast dish in Vietnam, and while Uyen Luu says the British are not yet used to having a noodle soup for breakfast yet, she’s “sure it will take off very soon”.
“You can actually just have it anytime you want. But the reason you have it for breakfast is because it’s so spicy with all the fiery ingredients in it, it sort of wakes up the senses and it gives you a lot of energy for the day for your mind, your spirit and also your body.
“That’s why we have spicy things for breakfast.”
The Vietnamese prefer to eat pho out, and don’t make it much at home. But Uyen Luu says it is “actually quite easy to cook”.
“It’s a soup that really requires your attention, and how much love you give to it,” she says.
“You can have all the ingredients there and follow a recipe. But if you buy really good ingredients like good bones and cuts of beef or chicken then your stock’s going to be so much better… you have to sort of watch over it. It takes about four to five hours to make.”
But she warns, once addicted: “It could be like a lifetime’s work to master the broth.”
EasyJet By Rosie Birkett
Eat Is East
Uyen Luu’s Vietnamese Supper Club
The bohemian atmosphere and antique crockery might be a supper-club staple, but Uyen Luu has a few tricks up her sleeve.
Every Friday night in her flat, the Saigon-born chef, who’s lived in Hackney since the age of five, serves up some of London’s best Vietnamese fare. “East London today is very different from when I was growing up,” she says. “It was all a bit grungy. Now it’s a place you want to be.” Luu, whose first cookbook, My Vietnamese Kitchen, is published next month, started her club in 2009, inspired by the area’s well-established love affair with Vietnamese food. “It first happened here about 20 years ago, when the artists were starting to move in. They ate Vietnamese food because it was so affordable, then told all their friends about it. More places opened to cater for the demand and that’s how the word got out.”
on the menu
Traditional dishes like banh cuon – silky rice pancakes filled with black mushroom and pork, topped with crispy shallots – and chef Luu’s pho, which is based on her mother’s recipe.
Lemongrass With Uyen Luu
We take a look at a super-hero of an ingredient and give you five simple ideas of how to use them. Here Uyen Luu shares her best lemongrass recipes.
Lemongrass is a versatile and common ingredient used in Vietnamese cooking. Its lemony fragrance and flavour adds a unique sweet zest to savoury and sweet dishes as well as being great for drinks and infusions. It is best to buy lemongrass with its leaves firm to the body, without bruising or dried layers.
Bash… lemongrass with a rolling pin. It can also be charred to give a smoky flavour and then infused in noodle soup broths with beef, pork, chicken or fish for citrusy tones. After a slow simmer, add fresh lemongrass to the broth at the end to finish off. Garnish with mint, coriander, fresh chillies and a wedge of lime.
Chop… very finely, blitzed in a grinder or blender for curries and stews. It can also be cut into finger sized stalks, which can be removed at the end. Vibrant lemongrass flavours combines and balances very well with mellow coconut milk in curries which is then finished off with a squeeze of lime and enjoyed with a fresh baguette to dip in.
Mix… chopped lemongrass with sesame seeds, a touch of fish sauce or soy sauce, honey, garlic and chilli and use as a marinade for BBQ pork chops, thin slices of beef or chicken for banh mi, rice dishes and stir fries.
Infuse… lemongrass stalks in a sweet syrup (using rock sugar) with ginger and silkened tofu or poached in a sweet broth with fruits like peaches and a star anise. It is also a great ingredient to infuse for granitas and sorbets.
Slice… inches of a couple of lemongrass stalks into a teapot with boiling water (optional: with mint) for a lovely invigorating drink which is palate cleansing and refreshing.
My Vietnamese Kitchen by Uyen Luu, £16.99 published by Ryland Peters & Small.
- See more at: http://www.eattravellive.com/news/take-5-lemongrass-uyen-luu/#sthash.Ay1Okl5s.dpuf
How to make perfect Vietnamese summer rolls
Featured in the Guardian Word of Mouth
Fillings vary, incorporating prawn, chicken and pork, but the basic aim is to cram as much fresh stuff into some rice paper as possible. If you haven’t tried them, you’re in for an absolute treat
Vietnamese Summer Rolls
How to make Vietnamese Summer rolls
Asia may be an exotic land far, far away but one woman has brought the colours and flavours of Vietnam to life in her Hackney Kitchen…
A Cuppa With Uyen Luu
In our second blog post celebrating food photography this week, we turn to photographer, film maker and author Uyen Luu who shares her first memories behind the camera ahead of her new recipe book launch.
With a Film and Video degree from London’s Central Saint Martins College of Art and Design, Uyen Luu masterminded an award-winning food documentary for The Arts Council of England and has worked with celebrity chefs including Raymond Blanc and Jamie Oliver.
How did you get into photography?
The greatest gift I ever received was a Canon AE-1 SLR camera from the 70s. My uncle gave it to me when my mother, brother and I left Vietnam in 1983 along with photographs he took of us and all our family together so we wouldn’t forget them…. read more here
Food Styling With Uyen Luu
If you enjoy taking photos of a kitchen creation, it can be easily incorporated into the ritual of cooking itself. I usually take my daily food pictures with my iphone. Just one snap and off I go and eat it all up!
To tweak or not to tweak?
There are, as we all know, and broadly speaking, three kinds of cooks. There are the Deliacolytes who follow recipes so closely that they leave streaks of snot on the page…
A Lot On Her Plate
Tori Haschka – Vietnamese Cooking With Uyen Luu
For all the travel we’ve indulged in, there is one country which remains a haunting sore thumb on the to-do list. It lives as a niggle in my head and a stone in my shoe. The fact that we haven’t made it to Vietnam is something of a small travesty…
Tuoi Tre News
Three Vietnamese cuisine ambassadors
Vietnamese cuisine enjoyed a bonanza in 2012 with many international and domestic TV shows featuring its appetizing recipes and starring some impressive chefs…
London’s love affair with Vietnamese food has gone into overdrive – something that makes Vietphile Rosie Birkett very happy indeed…
Vi-Vian's Food Blog
Uyen Luu Vietnamese Supper Club, London
Uyen Luu Vietnamese Supper Club, London – When I started my research on supper clubs, I was surprised to see that there are quite a number of supper clubs around in England mostly, based in London…
Pho – the truth
‘I’ve never had a good pho in London,’ says Uyen Luu. ‘They seem watered down – nothing that a Vietnamese person would go back for.’ Uyen has lived in Hackney since she was a schoolgirl, and run supperclubs from her house for three years. She has shown Jamie Oliver and the FT how to make pho, using know-how she picked up from her mother, who, in turn refined her own technique over years…
A Vietnamese Kitchen Goddess
London based, Uyen Luu, Writer, Photographer and Good Cook talks to Kitchen Goddess about her life which now revolves around the kitchen, Vietnamese style of course
The Evening Standard
The Evening Standard
Dating In London
Even when a date falls from the sky we have all felt the white- knuckled anxiety of looking for a last minute date place, desperately slamming “decent cocktail bars, Clapham,” into Google and seeing what comes up…
100 Best Dishes
Our list of 100 best dishes in London is a sure fire way to get you hungry. Sweet, savoury, spicy, fancy, cheap, exotic and classic – this is one hell of an edible bucket list. As if that wasn’t enough to get your mouthwatering, we’ve also asked some of London’s best food bloggers to pick their fave dishes in the capital. Today, it’s the turn of Uyen Luu, of Leluu, whose top ten dishes include Spaghetti with truffle…
Kitchen Wars - Channel 5
Good Food Channel
How To Cook Vietnamese: Essential Vietnamese Ingredients By Uyen Luu
In the second of her series of blog posts on how to cook Vietnamese food, guest blogger Uyen Luu explains how some of the key ingredients are used.
The Good Food Channel
Good Food Channel
She hosts a London supper club Love, Leluu, welcoming strangers from all walks of life in her East London flat and invites them to eat her favourite Vietnamese dishes – dishes that she learned from her mother. Uyen is one of London’s bloggers, writing mainly about her life with Vietnamese food and also holds Vietnamese cooking classes in her kitchen…
She Loves London
Eight Courses Down
A few hours before myself and three friends embarked on Friday night’s plans, there was confusion in the air…
The Evening Standard
I am really thrilled to have a guest post from the lovely Uyen Luu. An expert in Vietnamese food, Uyen demonstrated the basics of Vietnamese food to Jamie Oliver in an extended film shoot…
“When Jamie Oliver asked her to show him how to cook some Vietnamese dishes Uyen Luu quietly expanded her class size via her blog. Like her supper clubs, Luu asks for a suggested donation from people who attend her classes, and in return you will be given a rare insight into real Vietnamese cooking. Whether you’re yearning for the authentic pho or want a unique cooking experience from a now legendary supper club, we can guarantee that you’ll definitely have a good time with Uyen”.
The Skinny Bib
The Queen of Supper Club
Uyen Luu needs no introduction. She entered the London food scene a few years ago, shook it all up with (Fernandez &) Leluu Supper Club, and given the proliferation of supper clubs these days, has become a somewhat inspirational figure. Certainly, there had been a lot of expectation on my part (especially because I had to drag myself all the way to Hackney), which by the end of the night, was surpassed…
Back to School: Leluu’s Vietnamese Cooking Class
Time & Leisure Magazine
Everyone has their own special comfort food, a particular dish that not only nourishes but improves your mood.
A London A Day
Supper Clubs are all the rage don’t ya know. And just before Christmas me and some of the gang decided to check one out. Specifically we decided to check out Love, Leluu’s supper club because of the blog post recommendation from Ben Wallace (see below).
Itchy & Bacon
My very first Supper Club
After salivating over the array of supper clubs in East London for the last two years on my best friend Twitter, I finally chose one ten minutes walk from our flat, Leluu & Blyde.
Lessons in sweet + salty + sour
A good Pho loaded with lime, fresh herbs and chile is one of my favourite dishes. A dish that I have no idea how to recreate…so when Uyen of Leluu supper club started her Vietnamese cookery course I knew I had to go along…
Chopsticks 2 Steak Knives
Leluu Supper Club, London
Let me invite you to think back to the 31st December 2010 and if possible to the last few hours before midnight. What memories spring to mind? I am thinking hard but I can’t even remember what I was doing on that day to celebrate. What I do remember were some of those resolutions that we make but which keeps getting recycled every year when we don’t fulfil them.
Food bloggers are Grazing Asia
Earlier this year, 4 London food bloggers formed a collective under the name Grazing Asia, with the aim of sharing their knowledge of Asian food. They host an array of events including cookery classes, supper clubs and wine matching evenings, each centred around a particular cuisine…
The London Foodie
London Supper Club Review – Leluu Supper Club
One of the pioneers of the supper club movement in the UK, British-Vietnamese Uyen Luu is the brains behind Leluu Supper Club, an offshoot of the late Fernandez & Leluu (F&L) of Hackney, London.
London’s best Asian supermarkets
Uyen Luu has lived in Hackney for 30 years and is a big fan of Longdan. She prefers buying her fresh goods on Thursdays (the main delivery day for the area) and likes to spend a bit extra on decent fish sauce. Her favourite is Viet Huong, “the Three Crabs brand. It’s expensive [around a fiver] compared to other sauces, but tastes a thousand times better”.
40 Not So Single
What’s it like to be … a Supper Club host?
Okay so now I’ve been to a couple of undergound supper clubs I can understand why people may go to them. The next obvious question is why host one? Seems like a lot of hard work to have people come over to dine at yours – I mean I really enjoy cooking and throwing dinner parties but doing it on a regular basis for strangers is definitely not for me.
A Girl In Walthamstow
Vietnamese cookery class with Leluu
For the past couple of years, as part of my mission to seek out new and interesting dining experiences, I have been going to supper clubs in London. This is basically where someone opens up their home and transforms it into a mini restaurant for the night, and in exchange for a donation you are thrown together with other like-minded intrepid diners to enjoy a meal in a complete strangers living room. You get to hear about these places mainly by word of mouth, the best places flourishing though their good reputation and ending up over-subscribed every night.
Vegetarian & Me(at)
Leluu Supper Club
On Friday, for my friend Lucy’s birthday, we chose to dine out at a Supper Club, something I have wanted to do for a while now. Supper Clubs are a new phenomenon sweeping across London. People open up their homes to diners and show off their cooking skills and the diners pay to eat. Lucy is a huge fan of Vietnamese and having searched for somewhere local to her and read many reviews we finally came across the renowned Leluu Supper Club located close to London Fields. I haven’t eaten Vietnamese food many times so I was excited at the prospect of trying something new, and I sure did…
V is for posh Vietnamese
“Hackney’s ‘Little Hanoi’ is spreading west with the opening of Cay Tre on Dean St, an elegant offshoot of the Shoreditch Vietnamese joins Cay Tre and Viet Grill. “I’m please because there are no Vietnamese places in this part of town” says chef, Mark Hix,whose restaurant is on nearby Brewer St. Supper Clubbers should visit Fernandez & Leluu’s blog to find out when they are next serving a Vietnamese menu.“
The FT Weekend Magazine
From Vietnam With Love By Tim Hayward
Tim Hayward learns how to make pho at home. Ask most chefs or foodies their favourite meal and they won’t mention a…