Vietnamese-style Crawfish is the Hot New Thing
Vietnamese-style crawfish has clawed its way into the New Orleans area, and a new Magazine Street restaurant, Boil Seafood House, hopes to give Viet-Cajun crawfish its most prominent platform.
This tossed style of crawfish gained popularity in Houston and California before “spreading like wildfire,” according to Hieu Doan, owner of Boil Seafood House. Doan says Viet-Cajun is an interesting, new way to eat crawfish — that now belongs in New Orleans too.
“I think now is the perfect time. The city is wide open now; our culture has changed a little bit,” Doan said.
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Doan says his approach is integrating the New Orleans style with the Houston Viet-Cajun style to meet the local demand for the dish. He describes the dish as a gourmet take on boiled seafood.
The labor-intensive process is definitely different from the traditional method of boiling crawfish. First, the mudbugs are steamed, rather than boiled, before they are tossed in house-made sauces. Doan says the steam process gives the crawfish a firmer texture.
Customers can select from four sauces: Cajun, garlic butter, Caribbean citrus or Asian. Guests can also customize how spicy they want their sauce from mild to extra hot.
In addition to crawfish, Boil Seafood House also offers other tossed options including several varieties of crab, shrimp, clams, mussels and lobster.
While Doan says he’s excited to help bring the new option to the forefront, he expects some locals to hesitate trying out the new style. However, he thinks New Orleans is ready for the Vietnamese spin on mudbugs.
In the video, he explains what people can expect from Viet-Cajun crawfish.
Boil Seafood House, 3340 Magazine Street, opens Monday through Thursday from 3 p.m. to 10 p.m., Friday and Saturday from 11 a.m. to 10 p.m. and Sunday from 11 a.m. to 9 p.m.
For more information, visit Boil Seafood House’s website.
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