Combining elements of traditional Vietnamese dishes with the bold flavors and cooking techniques associated with Cajun cuisine, this trend showcases culinary creativity while highlighting the interconnectedness of food cultures. Key features of the mash-up include a blend of Vietnamese flavors (fresh herbs, aromatic spices and a balance of sweet, sour, salty and umami flavors) with Cajun cuisine signatures (such as the generous usage of bold spices like cayenne and paprika).

One of the most popular manifestations of this trend is the Viet-Cajun seafood boil, which typically sees a mix of seafood—like shrimp, crab, crawfish and mussels—cooked in a flavorful broth seasoned with both Vietnamese and Cajun spices and served with classic Vietnamese accompaniments, such as fresh herbs, lime wedges and dipping sauces. Consumers are embracing this modern iteration of the iconic seafood boil, enjoying both its immersive quality and the invitation to customize the spice levels through the classic accompaniments.

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Viet-Cajun Crab Sandwich: Fresh soft-shell crab (dipped in whisked egg whites flavored with black pepper and tamarind, and then griddled until crispy) + sliced tomato + butter lettuce leaf + rémoulade + toasted cornmeal bun

Viet-Cajun Salad: Frisée/green cabbage + shredded carrots + chopped cucumbers + roasted peanuts + sweet-sour dressing (lime juice, rice vinegar, vegetable/sesame oil, fish sauce, sugar, red pepper flakes and garlic) + fried miniature boudin balls

Viet-Cajun Catfish Po’ Boy: Cajun turmeric-spiced cornmeal-fried catfish “nuggets” + shredded lettuce + cilantro sprigs + sliced tomato + Louisiana hot sauce + charred ginger-lemongrass aïoli + French loaf

Cajun Pho: Rice noodles + fragrant beef broth + tempura crawfish tails + chile-garlic sauce + bean sprouts + celery heart leaves + lime wedge

One Chef’s Take on Viet-Cajun

We have started to develop our own hot pots and signature Vietnamese-Cajun mash-ups to pilot in feature accounts next year. The unique combination of Cajun spices and heat blended with ginger, garlic, lime and fish sauce makes for great stews, sauces and crab boils.

—Jeffrey Quasha, Senior Director of Culinary Innovation, Morrison Healthcare, based in Atlanta

Combining elements of traditional Vietnamese dishes with the bold flavors and cooking techniques associated with Cajun cuisine, this trend showcases culinary creativity while highlighting the interconnectedness of food cultures. Key features of the mash-up include a blend of Vietnamese flavors (fresh herbs, aromatic spices and a balance of sweet, sour, salty and umami flavors) with Cajun cuisine signatures (such as the generous usage of bold spices like cayenne and paprika).

One of the most popular manifestations of this trend is the Viet-Cajun seafood boil, which typically sees a mix of seafood—like shrimp, crab, crawfish and mussels—cooked in a flavorful broth seasoned with both Vietnamese and Cajun spices and served with classic Vietnamese accompaniments, such as fresh herbs, lime wedges and dipping sauces. Consumers are embracing this modern iteration of the iconic seafood boil, enjoying both its immersive quality and the invitation to customize the spice levels through the classic accompaniments.

TRY THIS

Viet-Cajun Crab Sandwich: Fresh soft-shell crab (dipped in whisked egg whites flavored with black pepper and tamarind, and then griddled until crispy) + sliced tomato + butter lettuce leaf + rémoulade + toasted cornmeal bun

Viet-Cajun Salad: Frisée/green cabbage + shredded carrots + chopped cucumbers + roasted peanuts + sweet-sour dressing (lime juice, rice vinegar, vegetable/sesame oil, fish sauce, sugar, red pepper flakes and garlic) + fried miniature boudin balls

Viet-Cajun Catfish Po’ Boy: Cajun turmeric-spiced cornmeal-fried catfish “nuggets” + shredded lettuce + cilantro sprigs + sliced tomato + Louisiana hot sauce + charred ginger-lemongrass aïoli + French loaf

Cajun Pho: Rice noodles + fragrant beef broth + tempura crawfish tails + chile-garlic sauce + bean sprouts + celery heart leaves + lime wedge

One Chef’s Take on Viet-Cajun

We have started to develop our own hot pots and signature Vietnamese-Cajun mash-ups to pilot in feature accounts next year. The unique combination of Cajun spices and heat blended with ginger, garlic, lime and fish sauce makes for great stews, sauces and crab boils.

—Jeffrey Quasha, Senior Director of Culinary Innovation, Morrison Healthcare, based in Atlanta