About

About

Welcome to my blog! I am a writer, photographer, food 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.

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Brunch banh mi

As featured in Marks & Spencer

For something deliciously different for your brunch, try food writer Uyen Luu’s egg banh mi – a Vietnamese sandwich with soft herby omelette in a crusty baguette with pickled carrot, cucumber and chilli.

Ingredients (serves 2)

1 carrot, peeled and thinly sliced
Juice of ½ lime
1 tsp caster sugar
1 M&S baguette
1 tbsp cooking oil
50g leeks, finely sliced
1 shallot
40g peas
40g spinach, sliced
40g cabbage, sliced
4 eggs
4 tbsp M&S teriyaki sauce
Butter
Sliced cucumber, coriander, sliced spring onion, sliced chilli, to serve

Mix the carrot with the lime juice and sugar in a bowl and set aside.

Separate the egg yolks and whites into two bowls. Add the spinach and cabbage to the yolk bowl with the teriyaki sauce and mix. Whip the egg whites until they form soft peaks, then fold into the yolk and greens.

Cut the baguette in half and scoop out some of the dough. Stuff the hollow baguette with the garnishes and carrot pickle.

Cook the leeks, peas and shallots in a large pan over a medium heat with one tbsp oil until soft. Pour over the egg mixture. Every 30 seconds, fold the whipped omelette over in half and keep folding in all directions until cooked. Stuff the omelette into the baguettes.

 

Photo by Tara Fisher