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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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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.

Book Review: Eat Clean: Wok Yourself to Health by Ching He Huang

Review by Uyen Luu as published in The New York Journal Of Books


For the calorie counter, nutrient tallier, and health conscious spod, Eat Clean sums each recipe per serving with decimals of calories, protein, carbs, sugars, fat, saturated fat, fiber, and sodium.

Huang’s recipes are a lovely fusion of Western and Eastern fast and easy dishes that can be achieved by combining ingredients on a chopping board or cooked with a wok.

The salads look great, like Three Strands Egg & Potato Salad, Raw Chinese Leaf Rainbow Coleslaw, and Fresh Laotian Style Sashimi. Appetizing wok dishes such as the Korean Bibimbap with Quinoa looks appealing and a good idea of Hot and Sour Courgette Noodles with Sichaun Fragrant Oil are definitely on the list of things to cook along with Smoked Tofu with Dinosaur Kale.

There are wonderful inspirations for vegetable dishes. Huang encourages that we should maintain a 80/20 vegetable/meat diet to be healthy, which is good for our wellbeing, body and mind.

Most dishes and pictures throughout the book look nourishing, nutritious, and lustrous, perhaps because the photographs focus on the “eat clean” feel of the dishes. In each recipe, Huang talks about why the ingredients in each dish is good for the body because of the minerals it contains or how it is packed with vitamins. She persists on about super-foods, which is the affluent dieter’s dream, and how you should always buy organic.

In her introduction, Huang tells us about her bowel symptoms because she suffered an allergic reaction to prawns. She then discovered that it is the sulfites that can naturally occur in things like seafood, wine, and nuts but that it is also used as a preservative. She then decided to “cleanse” and tells us all how and why we must eat organic, consume no alcohol, caffeine, or GM products, keep low on sugar and wheat, and not smoke.

Huang discusses the alkaline diet and how certain foods like meat, fish, diary, grains, most nuts, sugar, shellfish, and processed foods are all acid-forming foods that increase the pH of the body. Whole fruits and vegetables are alkalizing, which helps the body heal and re-balance.

She speaks about the yin and yang principles—very interesting in Chinese and South East Asian food and life philosophy—but she doesn’t explain much about it in full detail. Each of the more than 100 recipes have good quantities of vitamins and nutrients, which is great for those obsessed by them.

“Create Your Own Mantras” such as “Health Is Wealth, “Cherish Time,” “Love Life,” “Exercise & Meditate”—all while facing your fears. What Huang recommends are all true, of course, great mantras to stick on the bathroom mirror. Eat clean. Buy organic. She’s right.

Congee For The Soul

Romas Foord for the Observer

Romas Foord for the Observer

Click here for my recipe: Seabass Congee with Kale, Dill & Ginger from The Observer Food Monthly

As featured in The Huffington Post

Want chicken soup for the soul? Give congee to your soul! 

Congee is all about well-being and vitality. When eaten, it really feels like it heals all that is bad in the world. It is comfort food like being in bed on a miserable day with a warm, soft cosy blanket and your favourite TV show. Its like something you get from your grandmother or your mother.

Anyone at any level in the kitchen can achieve a congee. Everyone should learn about congee, cook it, enjoy it as often as possible and tell one and all how great it is.

We always make too much rice, don’t waste it! Add a small bowl of left over rice, perhaps scraps from a roast, forage a fridge and use up any herbs and vegetables going to about 6 cups of chicken stock and you’ve got one quick, healthy and delicious meal under 15 mins.

What is congee?
Light, delicate, easy to digest and soothing, congee is a rice based soup, similar to porridge or risotto. It is a favourite among many Asian countries ranging from Japan (okayu) to China (jook), Vietnam (cháo) to Myanmar (hsan byok), India (kanji) to Indonesia (bubur). Every country, region or person will make congee according to how they like it. There are no rules, it is hard to go wrong and you decide how simple or extravagant you want to go.

How to make congee
Simmer cooked rice in water or seasoned broth until the rice grains have expanded to your liking. It can be consumed thick or watery. Its up to you! To make a utterly delicious congee, it is important to use a good quality stock- using free range meat and bones from poultry, pork or good quality fresh fish and seafood. A good broth is the secret to an excellent congee.

Chicken congee with sprout top, pork floss, fried shallots, ginger & dill – Photography by Uyen Luu

Pimp it up
Season with a little bit of rock sugar, premium fish sauce or soy sauce and depending on how you’re feeling, garnish with an abundance of fresh herbs and a pinch of black or white pepper. Add a little minced pork or chicken, slices of cold cut ham, pork floss, caramelised shallots, fish cakes,eggs, green leaves, root vegetables or pickles. The congee is your blank canvas, your oyster.

Add texture
Tally up favourite ingredients like crunchy pickles, fried onions, crispy fried ham or wontons. I love mine with fish fingers too.

When is congee eaten?
An exquisite congee, rich with fresh and vibrant flavours is great for breakfast or a late night supper. But when you’re feeling under the weather, a plain and simple congee is the thing most South East Asians will whip up without a doubt because its much better to endure something warm, gentle and merciful on the stomach.

The body needs to be recovering, not digesting. Congee helps with all the fortifying goodness of chicken, fish or vegetable stock. Adding finely chopped ginger helps cleanse and aids digestion. Gifting someone a bowl of congee is one of the best things you can do to help someone get better. In many countries, hospitals will serve patients congee, like your mother would.

Great baby food
After breastfeeding, babies are brought up on congee because of its soft, oozy texture. It is a platform to slowly introduce flavours, meat and vegetables into their diet before they can eat solid foods. Adding bone broth and mashed vegetables provides babies with all the nutrients like calcium for strong growth.

From rags to riches
Congee is considered a poor man’s meal (and never eaten in times of celebration like at the start of lunar new year because it symbolises poverty and hardship). Those who can not afford to buy a lot of rice have to make do with only a little – expands one portion of rice to serve at least four. Any additions to the congee, like ground pork configures to a small modest amount. It is a frugal and un-wasteful way of eating without much sacrifice on the palate.

However, congee is such a loved peasant dish because of its many health benefits as well as its flavoursome qualities, congee can also be be luxurious, for example, duck congee or lobster and scallop congee which are favourites at a Vietnamese table with invited guests.

Photography by Clare Winfield
Duck Congee recipe from My Vietnamese Kitchen here

Congee is great for you. Taste the healthiness. This is what eating well is all about.

You can find congee recipes and many more in My Vietnamese Kitchen by Uyen Luu, published by Ryland Peters & Small

Follow Uyen Luu on Instagram @loveleluu

8 Ways to a Lucky & Prosperous New Year Of The Goat

tet2Photography by Uyen Luu

(As published in The Huffington Post)

When I was very little, my mother installed many serious superstitions in me about the (Chinese/ Vietnamese) lunar new year – T?t. Rules and tradition must be followed for the reason that whatever happens on the first day of the moon’s cycle will reflect the outcome of the whole new year.

Whether you will have a good year or a bad one depends on all your actions at the start of day one! Every year, I find myself following the symbolic traditions. I don’t want to risk having a bad year so I celebrate by following as many of the rules as I can and eat and eat and eat as much as my belly can fit with my family and those I love.

No matter how poor we were, living on the brink of poverty, my mother would have saved enough money to buy enormous amounts of fruit, ranging from satsumas, oranges, pineapple, pomelo, apples, pears to grapes. They would be arranged nicely on the alter with Mary & Jesus, along with Buddha, burning incense standing in a bowl of rice grains and pictures of my deceased grandparents.

But most importantly, a range of traditional new year dishes are prepared then placed on the table and offered to her late parents in prayer and worship. This takes as long as it does for the incense to burn out. It is a quiet moment to reflect on the past year and appeal for new wishes for a happier and brighter new year.

Traditional Vietnamese dishes such as a delicious fatty pork belly braised in coconut water with eggs (th?t heo kho tr?ng) is a must have. – Recipe here.  The prized cut of slow-cooked fatty pork is sweet, savoury, soothing and melts in the mouth. It is eaten with rice, as rice symbolises strength and prosperity.

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Pork belly braised in coconut water with eggs (th?t heo kho tr?ng) recipe adapted from My Vietnamese Kitchen, photography in book by Clare Winfield, published by Ryland, Peters & Small.

Along with the pork, there’d be fried noodles symbolising longevity, a whole duck representing fidelity and happiness, a whole fish alluding to make your dreams come true, a chicken salad embodies coming together as a family, fresh salad rolls and the entire works of feasting food.

2. Offerings To Ancestors
It is very important to always remember your ancestors because it is those who lived before us have paved the way and created us. Every good family would want them to have a wonderful, happy and prosperous after life. Ancestors such as parents or grandparents are remembered daily at dinner time, the food in front is always offered to ancestors so that they are not hungry in the next life.

banh chungPhotography by Uyen Luu

The Vietnamese like to make (or buy) bánh ch?ng which is a large square cake (representing the earth which was thought to be flat) or cylindrical (representing the heavens). It is made from sticky rice, mung bean paste and pork belly encased in banana leaf. The tradition has been kept since it was introduced to a king around the 17th century. It became his favourite, delicious and modest offering to the gods. It is important to have one of these on the altar.

My recipe for bánh ch?ng here

3. Out With The Old, In With The New

The day before the new year, make sure every nook and cranny of the home has a spring clean. This gets rid of any bad luck from the previous year. Tidy up and discard anything thats broken. If its broken, fix it. Wash your hair the day before too. Don’t clean on the first day as you’d be wiping away any good luck.

4. Clean Slate
Pay off debts or collect your dues; settle conflicts and quarrels with friends and family. It is important to forgive. Start afresh as you mean to be well and happy in business as well as in personal relationships.

5. Green Up Your Gaff
Go to the flower market or your<a href=”http://www.graceandthorn.com” target=”_hplink”> favourite florist</a> and fill your home with blossoms and lucky plants such as orange/ satsuma, pussy willow and bamboo. Flowers in bulbs like daffodils or hyacinths symbolises growth and prosperity.

6. Werk It
Buy new clothes and look your best on the first day of the year. Wearing red symbolises good energy, happiness, luck and fortune to you and everyone who lays eyes on you.


7. Red Envelops
Stuff money into red envelops and give them to friends and relatives’ children, your parents and siblings to offer luck. Even if its something little, it symbolises your shared blessings with others.

8. Eat Some More
Gift friends and family bánh ch?ng, fruit like oranges for wealth and sweet dessert for fertility.
Celebrate a new start, a fresh beginning and toast to peace, wisdom and togetherness.

Please follow Uyen Luu on Instagram here  @loveleluu

Pancake Day Inspiration: Bánh Xèo

As previously published in The Huffington Post: The Best Pancakes Are Bánh Xèo: No Diary, No Gluten, No Egg, No Sugar, No Guilt – Coconut Crepes

070_RPS1637_viet_crepe_5476Banh Xeo recipe from My Vietnamese Kitchen by Uyen Luu here
Photography by Clare Winfield, published by Ryland Peters & Small

There is so much talk nowadays about the need for things to be “healthy” gluten free this and sugar free that which lends a great hand to the South East Asian cuisines where the food is “healthy” already without meaning to be, without trying to be, without any sacrifice or disguises.

The Vietnamese, Thai & Cambodians eat a delicious crêpe as a snack (bánh xèo in Vietnamese. It translates as sizzling cakes from the sizzle in the pan). It is mainly enjoyed in the evenings with a few beers and a horde of friends.

Bánh Xèo
The light, crispy and delicate crêpes are usually filled with pork, prawns and beansprouts however clams, scallops and an array of seafood offerings are also favourites. The batter is made from rice flour, coconut milk, coconut water (or regular water), spring onions and turmeric – which gives its yellow eggy colour. It is a canvas in which you can add anything you like to it.

The filling is usually fried off for a minute or so in a very hot but small frying pan. Then a thin layer of batter is poured over and swivelled around to cover all the surfaces of the pan then covered with a lid immediately for all the ingredients to be steamed and cooked. After another minute or so, the lid is then removed so that the batter can become golden and crispy. It is then folded over and served immediately.

How to eat bánh xèo
To eat the crêpe, you will need an abundance of lettuce leaves, herbs such as mint, perilla, coriander, chives and so on. A slice of crêpe is placed on a lettuce leaf in the palm of your hand, then rolled up with lots of herbs and dipped into a fish sauce-based dipping sauce (There is sugar in my n??c ch?m recipe but if you have to, you can substitute it with raw honey or maple syrup)

Eat with friends
These crêpes are perfect for a dinner party, summer barbecue or Pancake Day. Get a couple of table stoves out and make them at the table. Arrange herbs and raw ingredients on the table for everyone to cook their own.

Coconut oil
Although the crêpes are gluten free and you eat them with plenty of salad and herbs, they can still be a little naughty because they are fried in a lot of oil. I’ve found a way to make them less unruly by using Extra Virgin Vita Coco Coconut Oil. It has many medicinal properties known to be really good for you, helps your body burn more fat as well as being a good cleanser of harmful things in the body. What a bonus to making pancakes taste even better than they already do.

Try these sweet crêpes for breakfast, dessert or snacks
Coconut Crêpes with Maple and Blood Oranges by Uyen Luu – recipe here

These use coconut water, coconut milk and coconut oil. You can be all gluten-free, diary-free, egg-free, sugar-free and vegan without meaning to be when you are serving these crêpes inspired by the Vietnamese bánh xèo.


Photography by Uyen Luu
Handmade spoons, plates and bowls by Ana Kana
Marble board & tea towel by Aria London