New Orleans, LA
bar
Posted about 5 years ago
Three Legged Dog
Open 24 hours, seven days a week, the bar servs a traditional crawfish boil seasoned with Zatarain's Crab Boil, two bottles of lemon juice, red pepper, chili pepper, salt, garlic pepper, and black pepper.
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Chaoyang Qu, Beijing Shi
restaurants
Posted about 5 years ago
Crayfish Master
Once considered an invasive species, crawfish are now a popular food in parts of China. At Crayfish Master, Chang and Chinese food scholar Fuchsia Dunlop eat stir-fried crawfish with chili, crawfish with Szechuan peppercorns, and crawfish with garlic.
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Hồ Chí Minh, Vietnam
restaurants
Posted about 5 years ago
Cậu Ba Quán
Chef Nikki Tran opened this Cajun restaurant in Ho Chi Minh and serves up Vietnamese gumbo and river prawns. "You have to be able to work with what you have," she says. She calls her cooking style "Viejun."
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New Orleans, LA
restaurants
Posted about 5 years ago
Galatoires
Once the kitchen realizes that Chang is in their dining room, out comes the shrimp remoulade, seafood over gumbo, crabmeat Yvonne, redfish with shrimp étouffée, and more. Don't even think about walking in the door of Galatoire's without a collared shirt and jacket on, gentlemen.
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Gretna, LA
restaurants
Posted about 5 years ago
Cajun Corner Seafood
Serves blue crabs, crawfish, and gulf shrimp cooked in the traditional Louisiana way (boiled). "You know, I don't think they're ready for the fusion," says co-owner Georgette Dang. "Crawfish here is just a staple food here on its own."
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Houston, TX
restaurants
Posted about 5 years ago
Nam Giao Restaurant & Bakery
Specializing in Hue-style food, owner Ai Le tells Chang: "Food is the bridge that makes the general public understand the Vietnamese better. It's something from heart to heart."
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Houston, TX
restaurants
Posted about 5 years ago
Cali Sandwich & Fast Food
An early promoter of banh mi in the 1980s, this is a favorite spot of Underbelly's Chris Shepherd.
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Houston, TX
restaurants
Posted about 5 years ago
Crawfish & Noodles
Hello Vietnamese Cajun crawfish! The seasoning is added after boiling, which keeps the flavor of the crawfish "really clean," says Chef Trong Nguyen.
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