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Introducing Vietnamese-Cajun Crawfish in New Orleans

Blending Cajun and Vietnamese cuisine, this NOLA chef adds her unique twist to crawfish.

Cousins hope to spread this tasty trend around the world

Chef Nhu Nguyen and her cousin, Thien Nguyen helped bring Vietnamese-Cajun food to the New Orleans area. They opened Big EZ Seafood in Gretna, Louisiana together in 2015 — but Viet-style Cajun food wasn’t widely known or accepted. The cousins grew up together in Northern California before moving to the Big Easy. With a menu of Louisiana favorites like fried seafood po-boys, crawfish pies and gumbo. But one item sometimes drew intense skepticism: The Vietnamese- or Viet-Cajun-style crawfish. These crawfish are boiled in the traditional South Louisiana way, then drained and tossed in custom-made sauces.

“My name is Nhu Nguyen. I love to cook. I'm a mom of two. And I like to try new things. We’re pretty much the crawfish capital in the world. In New Orleans, I mean just in the state of Louisiana, I mean during crawfish season — I mean every week it's a question. I mean a crawfish festival. So, you get everyone together, and then appreciate your love for food, for love for crawfish. No sauce left behind,” Nhu Nguyen, Co-owner, Big EZ Seafood tells Brut. “We use extremely — extreme a lot of garlic. When I say we like to buy our garlic fresh. We grind it ourselves. It's just a part of our culture. We cook with extreme a lot of garlic. We can't even call it a dish that we don't as Vietnamese culture that does not use garlic and spice. Everything has to have some of the kick or else you'll be out of business. So, you know a rule of thumb is we don't adjust to anybody's level of spice — you just got to adjust to ours,” Thien Nguyen, Co-owner, Big EZ Seafood tells Brut in a joint interview.

Nhu has been teaching herself how to cook since she was 10 years old — as the only girl in her household. Crawfish are not indigenous to Vietnam, Thien said, though the practice came from Vietnamese Americans and the cousins hope to spread this tasty trend around the world.

Brut.

10/28/2019 10:19 AM
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109 comments

  • Brut
    10/26/2019 02:16

    Meanwhile in New York, this chef is bringing some Hawaiian flavor.

  • Kiandriah M.
    10/28/2019 10:27

    follow

  • Khang D.
    10/28/2019 14:56

    i want it , i want it

  • Benilda C.
    10/28/2019 16:53

    Rico

  • Anabell Y.
    10/28/2019 23:24

    me encanta

  • Ceci O.
    10/29/2019 03:22

    Llevame a probar

  • Eva C.
    10/29/2019 11:03

    xolal sa doom baay yi

  • Abdala M.
    10/29/2019 12:26

    That's spicy

  • Monserrat S.
    10/29/2019 12:38

    Miraaaaa 😍�da

  • Hanah L.
    10/29/2019 16:21

    I kinda wanna try this

  • Christine S.
    10/30/2019 00:41

    Gosh this Vietnamese dude is very appealing...mmmmm n he cooks too...nice

  • Sorania B.
    10/30/2019 01:26

    Brutalmente delicioso

  • Dailly R.
    10/30/2019 01:31

    No entiendo nada de lo que dicen, pero todo lo que veo se vé apetitoso.

  • Natalia M.
    10/30/2019 16:02

    Que asco si se le cae un pelo

  • Andrea U.
    10/30/2019 16:03

    Pero como cocina con el pelo suelto

  • Victoria K.
    10/30/2019 16:04

    😍

  • Diana C.
    10/30/2019 16:05

    Me en cantan los mariscos hay que rico los cangrejos y los camarones

  • Diana C.
    10/30/2019 16:07

    Ese es maíz tierno licuado eso debe ser muy rico

  • Amanda P.
    10/30/2019 16:08

    another reason for us to go to NOLA

  • Miriam C.
    10/30/2019 16:54

    Sra Cheff juntese el cabello..use cofia...da mala imagen con los pelos sueltos cocinando.