Viet-Cajun Seafood Boil with Lemongrass-Garlic Butter
This recipe draws inspiration from the crawfish boils I grew up with in New Orleans—long before the term “Viet-Cajun” entered the culinary lexicon. In the 1970s, Vietnamese immigrants like my family settled in Southern states such as Louisiana and Texas, blending traditional homeland flavors and techniques with Gulf Coast ingredients. It took decades for “Viet-Cajun” to become synonymous with this unique seafood-centric cuisine, but the hallmarks were always there: lemongrass, ginger, fish sauce, and plenty of garlic. These aromatic staples transform a classic Cajun seafood boil into something distinctly Viet-Cajun.
I’ve adapted this festive one-pot meal to include personal favorites while honoring those core traditions. My family swears by a boiling liquid of water and fresh orange juice, but you can easily swap the orange juice for pineapple juice (a beloved Vietnamese flavor) or light beer (a staple in East Coast boils). Mushrooms and quail eggs are my additions—they’re not traditional, but I’ve seen them pop up more and more in restaurant-style boils.
And then there’s the sauce: Viet-Cajun boils often toss everything in a simple yet flavorful spiced lemongrass-garlic butter. Growing up in Louisiana, our boils weren’t drowned in sauce, so I prefer to spoon a small amount over the top and serve the rest on the side. This way, guests can toss or dip as much (or as little) as they like.
Making the Seafood Boil
Start by heating oil in a 10-quart or larger stockpot over medium-high heat until it shimmers. Add lemongrass, followed by ginger, garlic, and onion (cut-sides down). Lower the heat to medium and cook until the garlic turns light golden brown, about 5 minutes. Pour in 4 quarts (16 cups) of water, increase the heat to high, cover the pot, and bring to a boil (10–15 minutes).
Reduce the heat to medium to maintain a simmer. Squeeze the juice from orange halves into the pot, then add the halves along with potatoes, sausage, seafood seasoning, fish sauce, and corn. Simmer uncovered until the potatoes are fork-tender, roughly 15 minutes. Use tongs or a slotted spoon to transfer the potatoes, sausage, and corn to a large serving platter—keep the boiling liquid in the pot.
Next, add clams, crab legs, and mushrooms to the pot. Cover and simmer until the clams start to open, about 5 minutes. Turn off the heat, then add the shrimp, submerging them in the liquid. Cover again and let the residual heat cook the shrimp until they turn pink, around 3 minutes.
Use a slotted spoon or tongs to transfer the seafood and mushrooms to the platter with the vegetables and sausage.
Preparing the Lemongrass-Garlic Butter
While the seafood cooks, melt butter in a saucepan over medium-low heat. Add lemongrass and simmer until softened, 4–5 minutes—be sure to scrape off any foam from the top of the butter. Stir in seafood seasoning, ground ginger, and garlic, cooking until the garlic edges turn lightly browned (about 2 minutes). Whisk vigorously or use an immersion blender to break down the lemongrass and garlic even more. Turn off the heat, then mix in fish sauce and lime juice.
Serving the Boil
Scatter quail eggs (if using) over the seafood, sausage, and vegetables on the platter. Just before serving, squeeze fresh lemon juice over everything and toss with a small amount of the lemongrass-garlic butter. Serve the remaining butter on the side so guests can spoon it over their portions or use it for dipping.
