“To some, the mix of Asian and Cajun may sound bizarre but to people in South Louisiana, it feels like the next perfect step into culinary bliss. “

In the mid-1970’s after the fall of Saigon, a large wave of Vietnamese made their way down to New Orleans. There are a few reasons that made the incoming Vietnamese feel as if this could be the perfect place to call home.

The top reasons were the very familiar subtropical climate and the large Catholic population in the New Orleans area. Yes, most of the Vietnamese in South Louisiana are Roman Catholic and were brought here by Catholic Charities. The Vietnamese community now makes up nearly 3% of the total population in New Orleans.

As the Vietnamese started into the local workforce, they began to work in a variety of businesses. Now the majority of the population is in the restaurant and seafood industry.  Vietnamese cuisine was heavily influenced by the French from the get-go, so the transition to Cajun was a no-brainer and the wave of fusion cooking has been steadily growing. It seems as if you can’t look for a recipe without seeing some type low-sodium fusion recipe or something titled Casian hot wings. The locals enjoying this fusion already have a taste for seafood and now most of them have grown-up with the large Vietnamese population, so it is a very comfortable mix. Whether it’s a bahn mi, a Vietnamese po-boy, or a steamy bowl of pho seasoned with low sodium Cajun seasoning that you are looking for, you don’t have to go far.  The local New Orleans people seem to love this fusion. The Vietnamese have also taken the beloved King Cake and made it a little better with the best king cake of 2017 award going to a Vietnamese bakery in New Orleans East.

If you are interested in trying a fusion recipe do not hesitate to add a Slap Ya Mama product like our fantastic hot sauce or one of our seasoning blends like the white pepper or low-sodium. You will be pleased!