תפריט כתבה
Chef Trong Nguyen came from Vietnam as a teenager in the 1980s, and discovered that the clean bright flavors of Vietnamese food he grew up with paired perfectly with, of all things, the earthy, smoky spice of Cajun cuisine.
Chef Trong Nguyen came from Vietnam as a teenager in the 1980s, and discovered that the clean bright flavors of Vietnamese food he grew up with paired perfectly with, of all things, the earthy, smoky spice of Cajun cuisine. Since then, Nguyen's Houston restaurant, Crawfish & Noodles, has been a leading proponent of Viet-Cajun fusion cuisine. Luke Burbank reports on how the American melting pot has become a cauldron of international flavors.
