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

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.

Subscribe to Blog

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

Secret Saigon In London

By Leluu

Here is what I have been cooking up lately.
Photos Courtesy of SecretDinnerParty.com
You can also learn how to make some of these things and more at my Vietnamese Cookery Classes.

Dill Fish Cakes with Choi Sum Wraps & Chilli Dip
Saigon Summer Roll with Cockscombe Mint, Perilla, Vermicelli, Pork & Prawns with a Special Hoi Sin Sauce
Hu Tieu Nam Vang (Southern Vietnamese Soup) with Prok, Prawns, Liver & Quails Egg

Chicken & Carrot Salad With Vietnamese Parsley, Coriander & Peanuts
Pork & Pea Puff
Bo La Lot – Beef in Lemongrass, Peanuts & Seasame rolled in Betel Leaves)
Sirloin Beef & Vermicelli Salad (No Picture)
Creme Caramel With Coffee Caramel
  • Stunning! I wish I was nearer shops which sold cockscomb mint and perilla – there’s nothing quite like beautiful fresh Asian herbs.

    The Hu Tieu Nam Vang looks particularly enticing!

  • What beautiful photos! I love this idea of a coffee caramel with the creme caramel. And the puffs – are they like pate chaud?

  • It looks gorgoeus Uyen!

  • It all looks stunning. And like @meemalee said, that Hu Tieu Nam Vang looks particularly interesting and attractive. What sort of liver is it you use in there?

  • @Meemalee I am in town sometimes and can drop you off some herbs. Like tomorrow – just let me know as I am so lucky my corner shop sells them – Hu Tieu is a very good kept secret and so is Bun Bo Hue, everyone is going mad about Pho first!

    @Su-Lin When I return to Vietnam, I will interview a poet who makes the best creme caramel in the world. It was his muse’s most favourite thing but she passed away. So now, all he makes is this. People travel for hours just to eat his creme caramel outside his old house in Phan Thiet. He makes this beautiful coffee caramel (as you know the Vietnamese love their coffee), am still trying to master it – he will NEVER give away his recipe.

    The puffs are like Vietnamese pork pies : )

    @The Food Archive – thank you! its pretty tasty too. The photos are by Ollie who takes amazing pictures

    @The Grubworm
    Pork liver or Chicken if you fancy it. I hadn’t had liver for so long, its giving me cravings. Adds such a great dimension to this wonderful soup. The flavour of crispy fried shallots with mini cubes of pork belly (like Vietnamese pancetta) is what really makes the flavour of this soup stunning! x

  • I love the photography! colours are so vibrant! The Hu Tieu Nam Vang looks soooo tasty it’s making me hungry time for some lunch I think!

  • Glad you like the photos 🙂