Chef Thuy’s modern kitchen renovation
When you’re often cooking sizzling dishes, like Chef Thuy (@chef_thuy_pham), you need a kitchen that can handle the heat 🔥
Thuy in her freshly renovated kitchen, ft. SEARLE 🌟
Having grown up enjoying home-cooked Vietnamese food, to now publishing a brand new cookbook, ‘Vietnamese Made Easy’, opening her own restaurant, 'The Little Viet Kitchen', and even starring as a judge on ‘The Golden Chopstick Awards’, Thuy has sure come a long way 👩🍳Often whipping up flavoursome meals for her friends and family at home, Thuy needed a kitchen fit for her pro skills. So, she embarked on a large-scale kitchen renovation, creating the practical space of her dreams.Let's sit down with Thuy to learn what ignited her love for Vietnamese cuisine, the highs and lows of her hectic career, plus the clever additions that elevated her kitchen design. The bonus? Thuy shares a Vietnamese recipe that she was quick to whip up in her newly renovated space 🥗How it all started 🥘
“I’ve been cooking Vietnamese food at home from a very young age with my mum, who has been my mentor and my inspiration. Arriving in London in the 80’s, it was not easy to find Vietnamese restaurants, so my mum’s food was the only option. In so many ways, home cooking reminded us of Vietnam, and helped to keep our heritage alive for us.
I have been in love with the process and the culture of Vietnamese cuisine for as far back as I can remember, following my grandma around her small, busy but spotless kitchen on her farm, in a small village in Vietnam. However, it took until my early twenties to understand the cuisine enough to fall for it all over again. I was living in London at the time, and I was lucky enough to have access to some amazing Vietnamese ingredients, from dried spices to fresh herbs.
I loved the way that Vietnamese cooking combined fresh, simple ingredients with bold, complex flavours. How a dish would beautifully complement yet contrast with other parts of the meal, or even with itself. Hot and cold, soft and crunchy, salty yet sweet, all at the same time, in one dish!"Spreading the love 📱
“Like anyone head over heels, I had an urge to tell the world, so I started sharing my journey and my experiments on Instagram back in 2013. I just wanted to introduce Vietnamese cooking to as many people as I could, whilst showing that it's not as intimidating as it might seem. I've been so grateful for the wonderful response that I've received from my followers, from day one. It's been amazing to connect with like-minded people from all over the world. It’s definitely an environment that inspires you and allows you to explore your creativity.”Putting pen to paper 📖
“I'm so proud to be able to share my Vietnamese heritage through my cooking and my cookbooks. Book one ‘The Little Viet Kitchen’ is more traditional, with faithfully represented, much-loved recipes. Book two ‘Vietnamese Made Easy’, is much more of a realistic approach to cooking, with accessible ingredients and respectful, fuss-saving changes to conventional recipes. Hopefully, they will inspire others to explore the delicious and diverse world of Vietnamese cuisine, whether they only have thirty minutes to make a family meal or a whole weekend to explore and experiment!”The highs of a busy life 🎢
“The most rewarding part of my job is sharing my love of Vietnamese food with others. Knowing that one of my grandma’s recipes or a personal creation is being made in a kitchen somewhere and being enjoyed by cooks and their loved ones, is such a wonderful feeling.The power of social media means that I can reach out and connect to so many more people all over the world. It’s all part and parcel of being a certified ‘feeder’; the joy of cooking for people alongside the desire for approval from the diners. Of course, we know we can’t please everyone, but we will always strive to do so anyway!”Juggling kids & long hours 🤹♂️
“One of the most challenging parts of my job is the long hours, sometimes 12-hour days, and being away from my two-year-old son. However, I'm always reminded of why I do this work when I see the positive impact it has on people's lives.Juggling motherhood and tight deadlines can be quite challenging, but admittedly, I work well under pressure and love it. I'm grateful for my opportunities, especially those that were not available to my mum’s generation. I'm excited to see what the future holds for me, and I'm confident that it will continue to be challenging but really rewarding as well.”A modern interior style ✨
“I love spending time at home with my family, so it's important to me that my home is a place where I can relax and feel comfortable. My interior style is a mix of modern, clean lines with a touch of rustic chic and a little farmhouse charm, all combined together. A mixture of contrasting styles that work wonderfully together, a little like Vietnamese cuisine. I tend to go for light and warm tones, to create a lived in feel to a space with a relaxing vibe, even on a gloomy London day. I love the simple designs of modern furniture, but I also appreciate the charming characteristics of more traditional pieces.” 
The kitchen fit for a chef 👩🍳
“My kitchen had to be a place where I could cook comfortably and efficiently, and it needed to be practical, as it is essentially my office, but I also wanted it to be a beautiful space that I would enjoy spending time in. Here's the things I love about my kitchen:"Prep kitchen
“Like many of us, I have to wear many different hats in my day-to-day life, but recently I very happily added the mummy hat to my collection. Whilst of course our son has brought so much joy and love into our household, it has meant that 24 hours is rarely enough to get everything done. Building a studio kitchen has meant less commuting and more family time! The added bonus being that the occasional less delicious aroma of a Vietnamese kitchen, such as cooking fish sauce or boiling bones can be moved away from the family space. They are definitely grateful!”Boiling water tap
“How has this not been in my life sooner?! It is obviously great for making hot drinks, but also for blanching vegetables before a stir-fry, cooking pasta, or making that instant noodle snack at midnight when you’ve seen something really tasty on Instagram. You know, normal things.”
Thuy’s kitchen design features plenty of practical storage 👌
Kitchen island ft. a Rangemaster
“This one has definitely come from my time running service at The Little Viet Kitchen. I love the flow of a kitchen when the prep space is all around me and not just to the side of my Rangemaster.
Having had a 360° workspace for so many years I would find it very restrictive to go back to having everything in a line. It sounds so simple but I promise you, once you’ve set your kitchen workflow with a kitchen island, you will never go back!”Integrated chopping board storage
“This is a great way to save space and it means that I get to have huge chopping boards! I also love the fact that it’s made of bamboo, which is both durable and sustainable.”A built-in microwave
“Not too ground-breaking I know, but I haven’t had one for years, as counter space is always so important to me. This keeps everything clear and free for work, and means my husband won’t starve if I’m ever away. I am so happy with the way it all turned out. I love spending time in my new kitchen, and I’m not alone, suddenly everyone seems to want to hang out in the kitchen now!”
The swirled detailing on SEARLE catches the light like no other ☀
Hardware to top it off 🌟
"I was drawn to the SWIRLED Collection because of its modern design. I love how the lines ripple elegantly around the SEARLE Handle and SWIFT Knob, enhancing the look and feel of the whole kitchen. They add a real touch of sophistication to the room, in a beautifully subtle way.
The design and brushed brass finish perfectly complements my other kitchen appliances and fixtures, which is very important when putting together a room. They also tie in with the beautiful gold grains on my countertops perfectly, creating a cohesive and stylish look, with everything complementing and not competing with everything else. The collection is made of a high-quality solid brass material, so I know they will last for many years to come, despite the fact that my two-year-old loves rubbing them (OK, so do I. Can’t help it!)"Whipping up a fusion dish 🍴
“I am most excited to host a chef’s table style dinner for my friends. Normally I’m stuck in the kitchen whilst my friends are all in the other room having fun, but the food always needs my full attention. Well, no more! Now the fun can come to me! I’ll definitely make a tantalizing fusion dish – my delicious salad! This refreshing creation boasts a medley of flavours, textures, and umami at its finest, brought together with a zesty Vietnamese fish sauce dressing. Simple to assemble, this salad means you will have more time to enjoy every single bite!"Salami, Dried Apricot, Pineapple Salad with Vietnamese Fish Sauce Dressing
Cooking time: 15 mins Serves: Two Ingredients:
200g Cherry tomatoes, halved100g Sugar snap peas, trimmed4 Peppers (red/yellow), thinly sliced4 sprigs Thai basil, torn into bite-sized pieces4 sprigs Mint leaves, torn into bite-sized pieces1 Gem lettuce leaves, separated30g Dried pineapple, chopped30g Dried apricot, chopped1 medium Red onions, thinly sliced60g Salami, thinly sliced
Nuoc Cham Dressing
Mix Together and adjust to taste:2-3 fresh birds-eye chili – finely minced3 cloves of fresh garlic – Finely minced120 ml Fish sauce120 ml Lime juice240 ml Water (warm)310g grams Sugar
Instructions:
Begin by preparing the vegetables. Slice cherry tomatoes in half, trim sugar snap peas, and thinly slice the peppers (red or yellow). Tear Thai basil and mint leaves into bite-sized pieces, and separate gem lettuce leaves.In a mixing bowl, combine the prepared vegetables with dried pineapple, dried apricot, and sliced red onions for a harmonious blend of colours and textures.Next, add thin slices of savoury salami to the mix, introducing a delightful burst of flavour to the salad.In a separate small bowl, whisk together the ingredients for the Nuoc Cham dressing. Combine fresh chili, minced garlic, zesty lime juice, fish sauce, and water, adjusting the quantities to suit your taste preferences.Drizzle the Nuoc Cham dressing over the salad, ensuring an even distribution of its tangy, umami-rich goodness.Gently toss the salad to coat all the ingredients with the dressing, allowing the flavours to meld together beautifully.Serve the Salami, Dried Apricot, Pineapple, and Veg Salad immediately, or refrigerate for a few minutes to intensify the flavours further.Relish the vibrant blend of fresh vegetables, zesty dressing, and the unique twist of salami, creating a culinary masterpiece that celebrates the best of both Vietnamese and Western influences.This captivating salad embodies the essence of balance, featuring a symphony of tastes and textures that will leave your taste buds dancing. Enjoy the artful marriage of traditional Vietnamese fish sauce with the familiar delights of salami and dried fruits, all harmoniously intertwined to create a memorable dining experience.
SEARLE is always helpful in the kitchen 🔪
Cuppa of choice ☕
“My favourite little pick-me-up is a Vietnamese coffee, normally served hot, but iced in the summer. Vietnamese coffee is made using strong, dark roasted coffee beans, brewed using a drip filter and served with condensed milk. It's a delicious and energising drink that is perfect for a tea break. One of the key ingredients in ‘cà phê’ is patience, and personally I find the waiting adds a therapeutic element to the coffee ritual. The slow dripping of coffee through the filter gives me a moment to take a deep breath and calm my thoughts before diving back in to my work. Staying focused and motivated is key when running a restaurant kitchen, and I think this little reset is just as important as the coffee itself in helping me to stay refreshed and energised.”Like-minded chefs 💭
“There are so many talented chefs and home cooks out there who share their recipes and tips. When it comes to inspiration, I love the visual aspect of Instagram as I’m a great believer in feeding the eyes before the belly. It's also a great way to learn new things, discover new dishes and find inspiration in like-minded people. Here are a handful of my favourite accounts that I recommend following on Instagram:”Georgina of @georginahayden
Chantelle of @chef_chantelle
Bettina of @bettinas_kitchen
"These accounts are wonderful to follow; their delicious posts never fail to make me smile. These women are incredibly inspiring with beautiful souls, and I’m lucky enough to call them my friends. I hope these will give you a few ideas and inspiration for your next dish!"A huge thanks to Thuy for joining us for a TEA BREAK ☕ Why not follow her kitchen ventures over at @chef_thuy_pham?
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Fit for pro skills…