Jean-Paul Bourgeois | Viet-Cajun | Bratwurst Blend

Never heard of Viet Cajun? Well, after one bite of this Vietnamese and Southern fusion of flavors and you’ll be wondering why you waited so long. Traditional Vietnamese flavors like ginger, lime, lemongrass and galangal meet classic southern ingredients like fennel, coriander and white pepper in this perfect Bratwurst blend.

14
REWARD POINTS
?
Earn points every time you buy a product with our Loyalty Program! Be sure to sign in to your Spiceology account before checking out to claim your points.

$16.99 - $22.99 $14.44 - $19.54

Size

Are you a Professional Chef, Restaurant or Food & Beverage Buyer?

Find larger sizes, get access to payment terms, a Chefs Perks Program and quick order features at our Foodservice Website!

Secure Transaction X

Your transaction is secure

We work hard to protect your security and privacy. Our payment security system encrypts your information during transmission. We don’t share your credit card details with third-party sellers, and we don’t sell your information to others. Learn more

Unfortunately, we're out of stock! Notify me when this product is available.

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?

Habanero powder or smoked salts