The supper club
Please fill out the form
It is £60 per person plus tips
Please specify if you have any allergies, if you eat everything. If you are a vegetarian, please let me know if you eat fish, seafood and fish sauce as seasoning.
If you would like to have a table just with your companion(s), let me know.
You should arrive at 7pm, and usually ends by 945/10pm.
We will share one long table and its great fun. You can request to be sat alone too. Address and details will be sent via email a few days before.
You must make other arrangements for your party after 1030pm. No fussy eaters please.
If for some reason the form below doesn’t work, please email me your request: uyenATuyenluuDOTcom
The Small Print
Its OK to cancel, life happens, but its not good to cancel close to the supper club date or on the day, you should give me as much notice as possible. Otherwise, please send through the donation in full if you cancel 48 hours before arrival. Also, if something comes up and there is no way you can make it, please let me know rather than just not turn up.
Example Menu (8 dishes)
Summer Rolls (herbs thrown in my mums gardens – apart from coriander & lettuce)
Prawns, prawns poached in coconut water, perilla, cockscomb, garden mint, coriander, garlic chives, lettuce, vermicelli, rice paper – Hoi sin dipping sauce with garlic, chilli, vinegar, sugar
Banh Hoi Thit Heo Quay
Slow grown, free-range pork belly from Blythburgh Farm marinaded with 5 spice seasoning & hoi sin
Net rice vermicelli noodles with spring onion oil.
Dressed with fish sauce, garlic, chilli, toasted sesame, coriander stem, lime zest, lime juice
Kimchi & Thai basil as garnish
Chicken Papaya Salad
Free range French chicken, papaya, carrot, sugar snap peas, flat cabbage, red onion pickle
Dressed with fish sauce, pushed peanuts, chilli, garlic, organic cider vinegar, sugar
Coriander & peanut garnish
Chicken Pho
Free range chicken broth with star anise, black cardamon, cloves, coriander seeds, bay, fennel seeds, burnt onion/ ginger. Rice noodles with Thai parsley, spring onion, coriander, black pepper, red chilli, lime
Dessert
All the chicken we cook is free range; all beef is grass fed and free range, all pork is free ranging on fields. If fish is used, it is sustainably caught on day boats. I have not yet sourced sustainable prawns but it is my next quest.
During the Spring and Summer months, most of the Vietnamese herbs we use are grown by my mother in her Dulwich garden.
Eggs used are all free range.
Please note that if you are vegetarian or have dietary requirements, then we will adapt accordingly.
Jamie Oliver
“I had a fantastic Vietnamese meal last night at a cute hidden away supper club in East London thank you @loveleluu great job to you and the family and the dog. the sea bass Congee with kale and ginger wow , great noodles, amazing exciting shredded salads with lovely spicy vinegar and nut dressings and Saigon summer rolls to name but a few!!! Of the 9 healthy courses and I Had a good giggle with a few friendly faces you might know the loverly @elliegoulding bless ya heart her boy@idougahole good man and that filthy scallywag that we all love @dexfletch you remember baby face or spike in press gang …… Good times jamie xxx”
My bestselling cookbook Vietnamese – published by Hardie Grrant 2021 is out now! You can order signed copies from me or it is available in all bookshops.
You can find my recipes in the Guardian and The Observer
If you would like to attend a supper club please complete the form below. Tell me when you would like to attend and whose coming with you and if anyone has any allergies and a phone number. You can also tell me a bit about yourself, it would just be nice to know.