Check out our exclusive Behind the Blend / Flavor Report with Jean-Paul Bourgeois:
What was the creative process behind Viet Cajun? What inspired the blend?
This blend is close to my heart; Vietnam is one my wife and my favorite countries. Louisiana has a huge Vietnamese population, and there’s a legacy of Vietnamese-American crabbers and shrimpers in the region. I created this blend as my love letter to Vietnamese and Viet-Cajun cuisine. This isn’t fusion or a play on a trend – this is a real story and history that I appreciate and love. This blend is my interpretation of what’s going on in the south and the influence the Vietnamene culture has had on Louisiana.
How would you describe the flavor profiles of this blend?
There is no other blend out there that tastes like this. It has a unique subtle smokiness and heat and at the same time a kind of farm barnyardiness that’s earthy.
How would you describe the aromatics of the blend?
Very fragrant notes of dynamic mint, dill and cilantro. In Hanoi they tend to use more dill and earthy summer herbs while the Ho Chi Minh area highlights mint and cilantro. I wanted to have those flavors and aromatics in balance.
What would be perfect foods to use this blend on?
- All proteins: pork, poultry, seafood, veggies, meatballs, ground venison
- Folded into soups
Is there a beer or wine or beverage that would pair well with the blend?
Golden IPA or beers with bitter hoppines, sparkling Champagne or dry Proseccos – things that have pop to them.
Any other Spiceology products that would layer well with this blend?
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