Welcome to my website. I am the author of ‘Vietnamese – Simple Vietnamese Food To Cook At Home’. I am a photographer and film maker. You can book into my supper club, Vietnamese cooking classes, buy my book, check out my photography and lots more here.

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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.



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.

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Breakfast Club With Jordan’s Cereals

By Leluu

Jordan’s Cereals asked me to host brunch for fellow bloggers and I had the greatest pleasure in doing so the morning I flew out to Vietnam. As always, I believe that if people come to my place for breakfast, lunch or dinner, they must have a feast. Its something thats been breed into me from my mother and her family. They are launching a New Creations Oat Granola: Juicy Cranberry & Golden Honey and Bake Apple & a Hint of Cinnamon Creations.

Bacon & Cheese Swirls – This Photo Courtesy Of The Grubworm

Here is the menu:

Tea/ Coffee
Cranberry Muffins
Caramelised Onion, Tomato & Goasts Cheese Flan
Cheesy Scrambled Eggs
Cheese Plater
Lobster & Madagascan Giant Prawns With Pomegranite, Salad Leaves & Passion Fruit, Lime & Honey Dressing
Panna Cotta With Strawberries & Bluberries Compote
Lobster & Prawn Salad W Pomegranite & Passion Fruit, Photo courtesy of The Grubworm

I spent many days testing out some baking recipes. I don’t usually bake because one has to be ever so precise with baking and therefore, as a cowgirl – I find discipline very difficult (hence being self employed and all).

However, I found baking fantastic because if you follow all the rules/ instructions, things work out and when things work out, I love it!

Cranberry Muffins

Recipe: Cranberry Muffins Based on Mary Berry’s Blueberry Muffin Recipe in The Baking Bible
It has been adapted slightly.

Makes 12

50g Soft Butter
250g Self Raising Flour
1 tsp Baking Powder
60g Caster Sugar
2 Large Eggs
Teaspoon Vanilla Extract
175g Dried Cranberries
1 Zest Lemon
250ml Milk

Heat Oven at 220.
With your hands, combine the soft butter, flour and baking powder together until it appears to be like breadcrumbs.
Beat the eggs and sugar together with vanilla and milk and add to the mixture. Then add the cranberries and lemon zest. Mix. Pour onto muffin cases in a muffin tray and bake for 25 minutes.

Serve warm.
You can read accounts of the event from the following blogs:

The Grubworm
Gourmet Chick
Fuss Free Flavours
Slow Food Kitchen
Domestic Sluttery
Afternoon Tease

Caramelised Onion, Tomato & Goasts Cheese Flan

If I were to create a new flavour for Jordan’s, I’d do figs & peaches. There! I said it: can I win the Kitchen Aid please ; )