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.

Please follow me on instagram @loveleluu – Thank you so much for visiting 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.



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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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!


Serves 4

  • 1 litre chicken stock
  • 50g fresh ginger, peeled and finely chopped
  • 3tbsp fish sauce
  • 150g of kale, sliced and destemmed
  • 10g dill which is about 5 stalks
  • 2 nests of glass noodles


Heat the chicken stock to a low simmer on your Leisure range cooker – you’ll need a large pan so use one of the larger hobs to heat. At the same time, pre heat your main fan oven to 180oC so it’s ready to cook the main.

Add the ginger and fish stock to season, cover with a lid and lower the heat. Gently simmer for 10 minutes.

With two minutes to go until serve, add in the chopped kale to retain its crunch.

Place a noodle nest into each of the serving bowls.

Finely chop the dill and stir through the soup.

Dish into each of the bowls, the noodles will cook quickly in the hot soup.


Vietnamese Lemon, Lemongrass & Orange Roast Chicken

Food Styling & Photography By Uyen Luu www.uyenluu.com

Food Styling & Photography By Uyen Luu


Serves 4

  • For the chicken:
  • 1 whole chicken
  • 3 stalks of fresh lemon grass
  • 1 orange
  • 1 lemon
  • 1 bulb of garlic
  • 1 red onion
  • Pinch of salt and pepper
  • 2 tsbp honey
  • For the sauce:
  • 2 tbsp fish sauce
  • 2 teaspoons of sugar
  • 2cm piece of fresh ginger, finely chopped
  • 1 birdseye chilli, finely chopped
  • 1 garlic clove finely chopped
  • 1 tbsp cider vinegar


Bash the lemongrass and place under the chicken for fragrance whilst it cooks.

Slice the orange and then remove the skin. Place the slices over the top of the chicken. Repeat for the lemon.

Slice the garlic in half across the equator of the bulb and place in the bottom of the tray

Peel and slice the onion and lay over the skin.

Roast the chicken for 20 minutes per pound plus an extra 10 minutes.

Drizzle the chicken with honey and return to the oven for 5 minutes.

15 minutes before the end of the cooking time, get the Leisure grill preheated to medium high and remove the grillpan so it’s ready to use for the side dish. You should also turn on the smaller non-fan oven on your Leisure cooker so it’s ready to use for the dessert. This needs to be at 180C.

To make the sauce mix the ingredients in a bowl with two tablespoons of the roasting juices.


Grilled Seasonal Vegetables With Soy Sauce

Leisure veg on chopping board


Serves 4

  • For the grilled vegetables:
  • 3 carrots
  • Thick wedges of purple cabbage
  • 3 parsnips
  • Half a small pumpkin
  • 1 small celeriac
  • 1 small swede
  • Handful of wild mushrooms
  • 1 shallot
  • Oil to drizzle
  • For the sauce:
  • 1 tbsp rapeseed oil
  • 1 tsp finely chopped garlic
  • 1 tsp chopped red chilli
  • 6 tbsp soy sauce
  • 1 tbsp cider vinegar
  • 1 tbsp honey or sugar
  • 2 spring onions finely chopped


Remove the rack from your Leisure grill pan and line with greaseproof paper.

Roughly chop the vegetables into 2 inch cubes, tear the large mushrooms in half and slice the shalllots into rings.

Arrange in a single layer across the tray and drizzle with flavourless oil.

Grill for 20 minutes, turning the vegetables half way through.

To make the sauce put all the ingredients in a sauce pan apart from the spring onions and heat over a medium heat until it begins to reduce and thicken. When this happens, add the spring onions, stir and remove from the heat.

Serve the vegetables drizzled with the soy reduction.


Plum Cake

Leisure plum cake slices


Serves 6

  • 200g butter at room temperature
  • 120g caster sugar
  • 2 eggs
  • 1 tsp baking powder
  • 250g plain flour
  • 5 plums, destoned and cut into sixths


Line a shallow baking tin with greaseproof paper, and preheat the oven to 180C.

In a stand mixer cream together the butter and sugar until it turns pale and fluffy, about two minutes.

Add the eggs to the sugar and butter one at a time, beating well between each addition.

Sift the flour and baking powder into the bowl, and mix slowly until just combined, this forms quite a stiff mixture.

Using a spatula spread the cake batter over the tin; gently press the fruit into the top of the sponge.

Bake for 40 minutes until the sponge has turned golden brown on top and an inserted skewer comes out clean.

Leave to cool to room temperature in the tray, then slice and serve.


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