Still talking about food- "Viet Cajun"

Often when people say "fusion" after any sort of food, it is a murky mix of flavors thrown by a chef trying to edgy. Further, it has been used as an excuse for chefs to wholesale rip off the culinary traditions of a culture, that is not theirs. However, at the heart of "fusion" food is the globalized world in its most beautiful form. A jumbled mix of flavors, techniques and ingredients being shared, combined to create something, new and unique to itself. There are many great (and not so great) examples of fusion food in the United States, but in Houston a truly great new form of food has become massively popular, Viet Cajun. The cuisine has been developing below the radar for a few decades now, as the Vietnamese community in around Houston gained prominence.

Viet Cajun crawfish is really the signature dish of the emerging cuisine. It differentiates itself from Cajun style in a few ways, mainly the Viet-style crawfish are defined by the spices and herbs added after the actual boil. While Cajun tradition has the "mudbugs" cooked in all the spices, and served simply.  While the new version involves an extra layer of flavors, spices and sauce.

The food came about during the years following the Vietnam war, when many former coastal families were resettled along the Bayou. The initial  result of this settlement plan was a more diversified Bayou culture, and fishing industry. However it is clear to see, that one of the truly great results was this new food.

There is a location in the bay area that is serving this particular style of food. Be warned there are many places advertising "Viet Cajun" that really just offer basic crab boils and shrimp. However at Queen's Cajun Seafood, in Oakland you can go and try it for yourself.


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