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.

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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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My Vietnamese Cooking Classes


Learn how to cook and eat Vietnamese in my kitchen at home with me and my mum. We would make and eat breakfast, lunch, dinner and snacks in between in an afternoon. From salads, fresh rolls to broth and family style dinners.

I have grown up in London in the 80s and my mother brought us up on a strict Vietnamese diet because she believed that not only it was a connection to our home, our culture and who we are but also that she thought it was much healthier and very delicious.

I will share stories, simple techniques and eating philosophies over lots of food.

Book here

Christmas Gift Vouchers are valid for one year. You can arrange a date with me after Christmas.


*Photo by Issy Croker

4 Ways To Use Coconut Oil In The Kitchen


Food Photography by Uyen Luu.

With all the rage of goodness and health benefits, coconut oil is the new black. Once deemed evil because it is one of the richest sources of saturated fat, it is now far from that with a long list of health benefits because it is high in essential fatty acids. As well as being brilliant for your body on the inside, it helps to protect and moisturise hair and skin too. Its brilliant as a make up remover and mouth wash also.

I use coconut oil all the time in my cooking as it lends itself so well to South East Asian cuisines such as Vietnamese and Thai. It has a high melting point which means it doesn’t turn itself into something harmful like vegetable oils do. I do use a variety of other oils like extra virgin olive oil, rapeseed oil, butter and animal fats as I don’t want to cut them out of my food chain and virgin coconut oil is one of my must-have kitchen staples.

Here are 4 ways to use coconut oil and to include it daily at home in the kitchen.

1. Breakfast

Fry a beautiful fresh egg with coconut oil or make an omelette with it instead of using vegetable oils. Just a teaspoon to cover the frying pan with fat. There is a nutty flavour, nothing too dominating that would subtract from the lovely flavours of egg. Its also lovely in smoothies and coffee.


2. Use As A Spread

There are so many things you can do with coconut oil. First and foremost it is simply delicious on toast just on its own. Add jam if you wish. During the colder months, the oil will be more solid like butter whereas in the summer its more like an oil. You can use coconut oil to make your own almond, cashew or peanut butter – simply blend the raw nuts with the coconut oil, add a pinch of salt to bring out the flavours. You can also use cocoa powder and hazel nuts, just add them to the blender with a big dollop of coconut oil. Its a great way of intaking the goodness of nuts and coconut oil in a healthy snack/ meal which is home made and non processed without comprising on flavour.

Try making lemon or lime curd with coconut oil instead of butter too. It is so delicious! Add some lime or lemon zest at the end of cooking after the mixture has cooled down or grate some fresh zest on top of your spread. Use unrefined sugars or maple syrup instead of caster sugar if you’re avoiding it.

Its as simple as! Sterilise some jars and keep in a cool place or refrigerated (*if you keep it refrigerated, bring to room temperature before serving as the coconut oil turns it into a very hard solid)

VITA COCO Roast Veg2

3. Roast Vegetables

Either melt some coconut oil in an oven tray in the oven for 15 mins first or just coat coconut oil all over your lovely cleaned and cut vegetables. Season well with salt & pepper before roasting it for half an hour – forty five mins at 180c with your other trimmings and bits like a roast chicken. I always add some hardy herbs such as rosemary or thyme just 15 mins towards the end of the roast for the extra zing of flavour.


4. Baking

In recipes where butter or oil is used, replace it with coconut oil. Its so good. This is a Victoria sponge sandwiched with fresh fruit. I also use coconut oil in Asian cakes like chiffon cakes with pandan and coconut flavour – its excellent with blueberries too and makes the cake rise perfectly with the softest and lightest of textures.


I have been using coconut oil long before for flavour and goodness but with this post, I have partnered with Vita Coco.

Follow @VitaCocoOilUK on Twitter and Instagram

You can head over to their website  swearbyit.com for more coconut oil and tricks.

Food Styling by Jenny Brown

Love Your Greens, Oranges, Yellows, Reds…

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“Eat food. Not too much. Mostly plants.”*

There isn’t much need for me to drone on about how vegetables are so good for us – everyone else has already said it! My mum has bought me up with 70% vegetables on the table and 30% meat or fish because that is the way its traditionally done in Vietnam. Perhaps not because its just good for you but mainly because its also cheaper and also good for you. But loving my veg has never been an easy feat in Western cooking because it is done so differently to the Vietnamese way – which is high heat, cook fast and eat.

Vegetables are flash fried quickly so that it retains texture, shape and taste or blanched right before serving to flavour broth, keeping all the essential flavours and nutrients within the dish, then eaten. Broth from most vegetables that has been boiled is kept as a drink. Nothing is wasted.

My favourite ways of cooking vegetables, using my Leisure stove and oven:

1. Roast or Grill


Wash and cut vegetables to bite sized pieces and place on a baking tray. Using a pastry brush, paint the surfaces of the vegetables with coconut oil, left over fat from a roast or duck/ goose fat. Season with salt and pepper or any spices you fancy then roast in the conventional oven or grill. Times will vary according to what you are cooking and how much of it so keep an eye out.

Soft vegetables like aubergines, tomatoes, beans, broccoli, tenderstem will take less time and root vegetables like carrots, parsnip, beetroot will take a little longer.

You can always make a dressing for them, from your favourite pesto to a simple soy sauce dressing.

Serve with a roast, with steamed or fried rice, in a noodle soup with broth, mixed in a stir-fry.

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In this picture, grilled and stir-fried vegetables with vermicelli.

2. Stir-Fry


Picture above: Stir- Fried Flat Rice Noodles With Omlette, Leeksm Peas, Carrot & Chilli as featured in The Observer Food Monthly

Stir-Fry Tips:

Prep vegetables to bite sized pieces.

Make a sauce, for example, soy, mirin, sake and maple. Or just just soy sauce, oyster sauce or fish sauce.

Make sure your wok or frying pan is hot, add coconut oil, butter or cooking oil then fry the hard vegetables first, moving the pan vigourously with the sauce for about a minute before adding soft vegetables and continue to fry until the vegetables are tender, still with a little bite.

Here is a fast and ultra delicious quick recipe for a stir fry, using a premium quality fish sauce. It is great with home made pasta – click here for my recipe

Stir Fried Kale & Leek Pasta/ Noodles Recipe

120g leek (which is equal to about 1 small leek or half a large leek)
250g kale (half a bunch)
2 tbsp cooking oil
1/4 tsp dried chilli
11/3 tbsp butter
11/2 tbsp fish sauce
150g dried noodles/homemade pasta


Finely slice the leek into 5mm rings and wash under running water to remove any grit.

Destem the kale, and cut into 1cm strips.

Place a frying pan on a medium heat and add the oil.

Sweat the leeks with the dried chilli for 3 1/2 minutes.

Add half the kale and 1 tbsp of fish sauce and fry for a minute stirring regularly.

Add in the rest of the kale and continue to move it around the pan to stop it from sticking and burning, for another 3 1/2 minutes.

Cook the noodles according to the packet instructions, and drain.

Tip the noodles into the pan of kale and leeks, add 1/2 tbsp of butter and mix until the noodles are well coated.

3. Raw Salad

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 Raw Salad Tips

Wash and dry hard fruit and vegetables such as carrot, kohl rabi, beans, cabbage, apples and pears and finely slice or julienne with a knife or julienner to retain freshness, crunch, texture. Vegetables can be prepped way a head and dressed when ready to serve.

Avoid using a food processor because the vegetables will become limp and wet.

Always soak apples and pears in lemon water to keep them from oxidising.

Serve with or without chicken or seafood.

Use a pair of kitchen scissors to coarsely cut herbs before serving to prevent them from bruising.

Vietnamese Dressing Recipe

Mix together in a jar (keeps for about a week in the fridge), mug or bowl and then massage into the salad. Avoid making too much which will drench the salad. Pour a little at a time.

Serves 4
2 birds-eye chillies (de-seeded and finely chopped)
1 clove garlic (finely chopped)
1.5 tbs sugar
2 tbs cider vinegar
2 tbs premium quality fish sauce (Three Crabs)
3 tbs crushed/ blended salted roasted peanuts

Vietnamese Chicken Salad Recipe here

4. Poach With Broth

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

Poaching Tips:

For a delicious and healthy soup, it is important to master poaching them by making a good broth to start with. Use seasoned vegetable, chicken, pork or fish stock (sometimes combining stocks is very tasty).

If you don’t have time, it is ok to use a stock cube too. Most vegetables will flavour the broth in addition to being cooked in it.

Add premium fish sauce or soy sauce to season. Add ginger or lemongrass to build depth, heat and zest.

Add hard vegetables to the broth first, then softer leafy vegetables and finally when the heat is turned off and you’re ready to serve, mix in chopped spring onions and/or desired herbs.

Serve with ramen, rice noodles or steamed rice. Usually vegetables soups are palate cleansers and a major part of family meals with lots of other sharing plates.

You can also create a hot pot in the middle and add vegetables as you go, drinking up the broth that is ladled into your bowl whenever it is desired.

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Vegetarian Pho Recipe as featured in The Saturday Telegraph, April 2015

5. Steam

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Steaming Tips:

Its always good to have a steamer in the kitchen, one of my essentials. I have a metal one but bamboo ones in different sizes are also great!

It is probably faster and easier to steam something rather than boiling it. Add the vegetables (at different stages if you have a selection) when the water has come to the boil. It takes minutes and you don’t have to drain it.

Serve with a dressing, extra virgin olive oil, butter or serve plain because sometimes you just fancy plain!

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*Michael Pollan. “In Defence Of Food: An Eater’s Manifesto”

All photography and styling by Uyen Luu apart from The Observer photograph.


This photograph by Issy Croker for Suitcase Magazine

The Best Treat To Yourself: Homemade Fresh Pasta

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

Food Styling & Photography By Uyen Luu

There is nothing like making your own fresh pasta and until I had the Kitchen Aid Pasta Maker I thought it was quite fine to eat my favourite brand of dried commercial pasta. But this has revolutionalised my love of pasta (and I already really love it). Honestly, there is nothing simplier and more delightful than eating fresh pasta. With the kitchen aid kneading the dough and the pasta maker spinning all by itself without you having to use any elbow grease, the only thing you have to do is pull together the dough ingredients and feed it though the pasta maker.
I use the basic Italian ingredients and portions for pasta which is a lovely free range egg to every 100g of “00” flour and a seasoning of salt into the Kitchen Aid bowl.
Using the dough hook, spin this on the lowest setting for about 10 minutes or until the mix is combined.  Then rest it for about 30 minutes in the bowl and knead again for a further 20 minutes.
Meanwhile, clear a clean work surface to place your pasta on, you will need lots of space.
After this time, divide the dough into one inch pieces and feed each one several times (about 6 – 8) into the pasta maker at setting number 1, folding in half each time. Set aside on a floured surface, sprinkling every piece with flour so that it doesn’t stick.
When each piece has been through setting 1, feed it through setting 2, 3, 4 and if required 5 once and set aside again making sure it is all evenly floured. Repeat with the others.
Then change to the required pasta cutter, spaghetti or fettucine and feed through and hang on clothes hangers or roll loosely onto a chopping board or surface.
The pasta will dry out and I can save it for the entire weeks meals. I cook the pasta for about 5 mins from boiling salted water.
You can make a variety of pastas using spinach or herbs like basil and experiment to your hearts content. Here is my version of wild garlic pasta – it is so delicious with butter and some more wild garlic pesto.
 Wild Garlic Pasta
serves 4
400g Tipo ’00’ Flour
4 large eggs
a generous pinch of salt
60g wild garlic, washed and very finely chopped
In a small bowl beat the eggs and chopped wild garlic together.
Sift the flour into the bowl of your stand mixer, then add the eggs and salt. Attach the dough hook and knead the dough for about 10 minutes on a low speed until the mix is combined and smooth.
Cover the bowl with clingfilm and leave to rest for 20-30 minutes.
Return the dough to the mixer and knead for a further 20 minutes.
Split the dough into four pieces and using the KitchenAid pasta attachment set at the widest setting and run the pasta through. Repeat as above.
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You can find my recipe for Spaghetti Bolognese/ Ragu in my book My Vietnamese Kitchen which is a favourite amongst the Vietnamese in Saigon today.

Recipe: Bún Xào Singapore


As published in The Saturday Telegraph Magazine April 11th 2015


For the cavolo nero chips:
100g cavolo nero
1 tbsp melted coconut oil
a pinch of pink Himalayan or rock salt

For the noodles:
175g dried rice vermicelli (1.2mm thick)
oil for frying
½ a bird’s eye chilli, roughly chopped
2 shallots, roughly chopped
70g purple sprouting broccoli, chopped into bite-sized pieces
1½ tsp curry powder
2 tbsp fish sauce
100g cooked prawns
a pinch of sugar
20g garlic chives, chopped
10g mint, roughly chopped for the omelette
3 free-range eggs
½ tsp sugar
1 tsp soy sauce
2 shallots, chopped

Preheat the oven to 250C/gas mark 9. De-stem the cavolo nero and cut into 6-7cm slices. Pour over the melted coconut oil and massage through the leaves until they are completely covered. Sprinkle with salt. Spread in a single layer over a baking tray and cook for 5-7 minutes, until crisp and a little brown around the edges.

Prep all the ingredients in advance of the stir-fry so that nothing gets overcooked. Soak the vermicelli noodles in hot water for four minutes, until partially softened, drain and rinse well under warm tap water.

For the omelette, in a small bowl beat together the eggs, sugar and soy sauce with a pinch of salt and pepper. Set aside. In a large frying pan gently fry the shallots with a dash of oil over a medium heat for about one minute, until lightly browned, then pour the egg mixture over the shallots, and fry until set. Remove from the pan and set aside.

For the noodles, wipe out the frying pan, place it back on a medium heat, pour in a tablespoon of oil and fry the chopped chilli and shallots together for a minute, until soft. Add the broccoli and continue to fry gently for a further four minutes. Then add the noodles and curry powder, mixing well. Break the omelette into chunks and add to the pan with the fish sauce, prawns and sugar, and continue stir-frying for a further 3-4 minutes.

Remove from the heat and serve sprinkled with the garlic chives and mint, with the cavolo nero chips.


thanks to Wholegood for supplying the gorgeous veggies. Aria London & Kana London for the plates

Pork belly, pomelo and pomegranate salad recipe


As published in The Saturday Telegraph Magazine April 11th 2015


400g pork belly, skin on
1 green eating apple, cored and cut into 5mm slices, soaked in water with lemon juice, and drained after five minutes
¼ pomelo, peeled and the segments deskinned
2 rainbow carrots, very finely julienned
6 stems of mint, leaves only, finely sliced
the seeds of ½ a pomegranate

For the dressing:
2 tbsp maple syrup
3 tbsp fish sauce
the juice of ½ a lemon or lime
1 whole bird’s eye chilli, finely chopped

Bring a pan of water with a heaped teaspoon of salt to the boil. Carefully place the pork in the water and poach with a lid on for 35 minutes, or until the juices run clear – if the juices are pink, return to the hot water for a further 10 minutes. Remove from the water and leave to stand. When the pork is cool enough to handle slice thinly.

Mix together the ingredients for the dressing in a small bowl and set to one side.

In a mixing bowl, mix together the apple and pomelo with the carrot, and scatter with the sliced mint leaves and pomegranate seeds. Layer over some of the pork slices and the dressing. Serve immediately.