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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Phở  Xào

Phở  Xào
Adapted recipe, originally written for Guardian Feast.
‘Phở’ means flat rice noodles. ‘Xào’ means to fry.  You can use an array of vegetables that are available to hand or in season. Here I am using Jerusalem artichokes and sugar snap peas but you can use any crunchy vegetable, sliced not too thick and not too thin. If you can’t get celery leaves or not a fan, please use Thai basil or coriander instead.
The photo recipe is without beef. The written recipe is with beef but please feel free not to use beef.
If you are, please try to use grass fed, free range beef only as I feel really strongly against industrial corn fed beef farming. (Cows are not meant to eat corn, they are supposed to eat grass. When they eat corn, they are really sick and yet this is how we produce industrial beef) If you can not get hold of it, please don’t use beef and substitute with tofu or leave them both out.
Ingredients
Serves 2-3

INGREDIENTS

  • For the Stir Fry
  • 2 tablespoons cooking oil
  • 250 g free-range, grass fed sirloin or rump or rump tip sliced into 1cm thick strips
  • 100 g sugarsnap peas, sliced lengthways (or mange tout, courgette slices)
  • 50g celery leaves and tips
  • 70g Jerusalem artichoke, peeled, thinly sliced (optional)
  • 3 tablespoons oyster sauce
  • 3 tablespoons soy sauce
  • 2 ladles of pho stock, white wine, beef stock or water
  • 2 pinch of black pepper
  • 3 garlic clove, sliced
  • 400 g fresh rice noodles, separated or rehydrated dry noodles, cooked aldente
  • 80 g beansprouts
  • Thai basil garnish (optional)
  • Coriander garnish (optional)

METHOD

  1. Slice the beef and marinade with 1 tbs of oyster sauce and 1 tbs of soy sauce, black pepper and garlic. Prep the vegetables.
  2. Heat a dash of oil in a large frying pan or wok over high heat until very hot, then fry the steak for a minute before adding Jerusalem artichoke, sugar snap peas and celery leaves. Add 1 tablespoon of the oyster sauce, 1 tablespoons of the soy sauce, a dash of leftover pho stock  for a couple of minutes or until the steak is cooked as you like it. Season with black pepper.   Transfer the contents of the pan onto a plate and allow to rest.
  3. Heat another dash of oil in the same pan again, then stir-fry the onion for a minute. Add the noodles and the remaining oyster and soy sauces. Stir-fry for a couple of minutes. Add the beansprouts and a dash more leftover pho stock. Stir-fry for a further minute. Transfer onto serving plates with the beef and vegetables. Serve immediately with Thai basil or coriander garnish.

If you are using tofu, slice into 1.5cm x 3cm cubes, gently fry in a shallow oil with a pinch of salt until golden on each side then marinade as above.

For more Pho recipes, visit The Guardian – here are 6 of my best Pho recipes

Above photography by for The Guardian by Uyen Luu, Food Styling by Joanna Resiak. Prop styling: Anna Wilkins

Soy aubergines with spring onions and chillies

Steam the aubergines and make the sauce in advance then this only needs to be fried when you are ready to serve. These are great with rice, on top of rice vermicelli, cold with ciabatta. And of course, a delicious side dish. You can adjust the heat accordingly, add your favourite herbs and spices and create a different aubergine dish every time. Just follow this basic recipe and next time adapt!
If you get Cyprus aubergines, it has purple and white stripes, they are extra extra extra good!
(Originally written for Waitrose Magazine)
Serves 4
Ingredients
2 large aubergines
30g butter
2 shallots, finely chopped
2 large red chillies
2 garlic cloves, finely sliced
2 spring onions, finely sliced
30g butter
Sauce
2 tbs soy sauce
1 tsp cider vinegar
1 tbs chilli sauce
1 garlic cloves, finely
2 tsp maple syrup
You will need
Steamer
Large frying pan or wok
Method
Cut the aubergines into one inch cubes and fit in a boiling steamer for 5 minutes. Set aside and repeat if necessary.
Prepare the sauce by stirring all the ingredients in a bowl or shake in a jar.
Make sure the pan or wok is very hot on high heat, add butter, shallots, chillies and garlic. Cook for about a minute then add the aubergines to stir fry for about 4 minutes, charring the edges. Then pour over the prepared sauce and mix in all the spring onions and continue to stir fry and cook for a minute.
Serve immediately.

Video Recipe: Steamed Pork, Prawns & Jerusalem Artichoke, Cabbage Dumplings

Cabbage dumplings with pork and King prawns

Serves 3/4

Makes approximately 36 rolls

Ingredients

6cm ginger, peeled, finely chopped

1 shallot, finely chopped

1 spring onion, finely sliced

200g minced pork

75g Jerusalem artichoke, peeled, finely chopped (optional)

150g king prawns, peeled, chopped 1 cm

Pinch of pink pepper or black pepper

Pink of sugar

Pinch of saltRead More

Recipe: Vegan Pho

As featured in The Guardian Feast March 2018 – readapted here

Pho is loved by the Vietnamese and people all over the world. Vegan pho is really popular because it basically has that “pho hit” without any meat which isn’t really missed here and takes half the time. The monks missed their pho so created the vegan kind.

This recipe is an example of what vegetables you can use and the quantities have been measured for this amount of water for the stock. I love to use aniseed flavour vegetables such as fennel and celeriac to bring out the flavour of “pho”. By using sweeter root vegetables such as sweet potatoes and carrots can help you use less sugar in the broth. You can make the broth much richer by charring some of the vegetables first.

You can use whatever vegetables you have available but it is really important to char the ginger and onion, this really adds to the marvellous flavour of pho and this step should never be missed.Read More

Olive’s Carrot and Olive Oil Cake with Honey Icing

Baking has become a favourite is our household because everyone loves cake and Olive loves a good tea party and giving slices to her nursery teachers and neighbours.This is a very light and fluffy recipe, quite low is sugar too so I let her have her own slice of cake.Its really easy to make because it just involves putting everything in the bowl and mixing it and baking it. She loves sprinkling sprinkles when we are decorating.
Ingredients 

  • 250g self-raising flour
  • 1 tsp baking powder
  • 100g caster sugar or brown sugar
  • 300ml extra virgin olive oil
  • 4 eggs
  • 350g grated carrots

For the icing

  • Tub of cream cheese
  • Good squeeze of runny honey

Method
  1. Preheat the oven to 180 C / Gas 4. Grease two round cake tins (20-23cm).
  2. In a medium bowl, stir together the flour, baking powder and sugar. Add the oil and eggs.  Mix together, then stir in the carrots. Divide the cake mixture evenly between the two prepared tins.
  3. Bake for 25 to 30 minutes in the preheated oven. A stick inserted into the cake should come out clean. Cool cakes on wire racks before removing from tins.
  4. To make the icing: In a medium bowl, cream together the cream cheese and honey. Use to fill and ice the cooled cake layers and decorate as you wish.

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A FOODIE FAMILY HOLIDAY GUIDE For TantrumXYZ

This is an adaptation of the original post written for TantrumXYZ, courtesy of Airbnb here
In this post, there are many extra recipes!

From foraging to feeding fussy eaters, food writer Uyen Luu provides recipes + inspiration from her foodie trip to Siena

I am the type of person who loves to travel to a destination specifically for the food it has to offer. I find great tranquility in cooking and I take great enjoyment in food shopping on holiday – whatever the season. For me, pleasure is food shared with others. Now that I have a young family, (my daughter is currently just under 2 years old), cooking is strongly weaved through our daily lives and meal times are milestones of the day, even on holiday.

We recently went to Tuscany with some friends. Sunshine, splish-splashing in the pool and good food was our entire agenda. We stayed in a gorgeous 4-bedroom Airbnb villawith a swimming pool, about 30 mins outside of Siena.

The villa had a swimming pool overlooking the endless groves of olive trees, luscious vineyards and lavender bushes spreading wildly under the golden heat. The major selling factor was also the many great dining spaces the villa boasts. Since having our daughter, we have had less time to spend with friends, and so big communal meals were always going to be a big part of our trip. We could take our pick of where on the property to eat, from the most romantic and breathtaking of places: under the tall, protective pine trees; underneath arches of thorns and roses next to the swimming pool and beside the giant perfumed fig trees. Inside the house, the kitchen was great for breakfasts, and the roofed balcony and various living spaces for snacks and feasts by candlelight and cicada cries. This was a perfect place for our new family to spend precious time with friends, especially with the bottles of wine left for us by the Airbnb host, who also owns a vineyard.

If you love cooking and feeding as I do, ideas for Italian-inspired recipes can be endless and I loved spending time in the cool kitchen, slicing melons and making fresh pasta. The kitchen had the most amazing view and such great contrasting light. I could seriously romanticise and be there all day looking out of the window, writing a novel and cooking meals for the family, if it weren’t for all the children running around! It had everything that we needed from big plates and platters for feasts, to pots and pans for cooking it all. The only missing thing was a pasta machine. We even found a second fridge for drinks which was great. If you love cooking on holiday, don’t be afraid to ask your host beforehand to detail exactly what equipment there is, just so you can make the right choice for you.

Food-wise, I firmly believe you wouldn’t miss meat if you just decided to cook all sorts of beautiful Italian vegetables and enjoy them with the simple pasta. Making fresh pasta is better but perhaps too time-consuming for all apart from the most dedicated foodies, so having it from the packet is just as good.

For me, there is no time or inclination to ever count calories or drink kale juices, especially not on holiday. Make cake, buy cake, eat cake and do what brings the family utmost pleasure.

Tuscan-inspired holiday recipes

Simple tomato pasta

Get hold of one or a variety of delicious red plum tomatoes. Fry with shallots/onions, garlic, chillies if you like them, and a splash of white wine, then season with salt and pepper. Add a couple of spoonfuls of water from the pasta pan, and reduce with butter or olive oil. When the pasta is cooked, I mix it all together and serve with torn basil and a fresh grating of parmesan. On some nights, we just used the sauce from a jar, just as good.

Roast vegetable trays

Lay your favourite cut vegetables on a baking tray and drizzle olive oil, season with salt and pepper and herbs. Choose vegetables with similar cooking times (which you can guess by the hardness/softness of each item) to roast together. If leaves are put in with butternut squash, for example, then the leaves might burn before the squash cooks.

My favourite pairings are fennel and aubergine; squash, olives and beetroot; courgettes & tender-stem broccoli. Add a whole or half bulb of unpeeled garlic, hardy herbs like mouthwatering rosemary and sage. Or make a fresh basil or parsley olive oil dressing to toss everything together in once it is cooked.

Tray roasts are also a great way of using up vegetables on the last few days when you have to eat all the fridge contents. Be inventive with ingredients and use what’s available. Sometimes the nicest things are the simplest things.

My spaghetti vongole recipe

One of my favourite meals of all time is a plate of glorious spaghetti vongole. Sweat out some onion, cherry tomatoes, add garlic, then clams and a generous amount of good quality white wine, chopped parsley, chillies (optional), a couple of ladles of pasta water, and salt and pepper, then leave on the lid for a few minutes until all the shells are open. Mix with grade-5 spaghetti. Done. Heaven!

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