Viet-Cajun fusion is a big part of advanced New Orleans cuisine, but the original “ Vietnamese po ’ boy ” was merely a banh security service by another identify, an campaign by first-generation refugees from the Vietnam War to entice locals to try a different kind of sandwich made on crusty french bread. yet more recently, a newfangled generation of Louisianans — Nguyen big among them — have taken the mashup more literally. At Banh Mi Boys ’ original localization in the delicatessen attached to his family ’ second Texaco station in Metairie, Nguyen offers both sandwich styles english by slope, each with traditional toppings. For banh nautical mile, that means coriander, pickled carrots and radish, cucumber plus a choice of vietnamese ham, meatballs, grilled pork barrel and more. The po ’ boys come with lettuce, tomato, pickles, mayonnaise and knock beef or fried seafood. But the real agitation lies with the chef ’ s specials. hera, Banh Mi Boys stuffs sandwiches with braise pork barrel belly, balmy moco, bulgogi or fried gulf runt tossed in either Sriracha-honey sauce or Cajun garlic butter. Mixing and match is encouraged, and customers can pick between Leidenheimer po ’ boy rolls and banh mi loaves from New Orleans ’ Dong Phuong bakery. french fries come seasoned, loaded with cheese or topped with fry oysters and Rockefeller sauce. Chicken wings come in 10 different flavors. “ We want to bring a fresh new spirit on asian food with a southerly device to Portland, ” Nguyen wrote in an e-mail. “ Our food is bright, bold and flavorful. There is something raw for everyone to enjoy. ” Portland international relations and security network ’ thymine completely unfamiliar with Viet-Cajun cuisine. It ’ mho been more than 15 years since four brothers from Houston started serving Vietnamese-style seafood boils at My Brother ’ s Crawfish on Southeast 82nd Avenue. several other restaurants and carts have opened in the years since serving similarly spiced seafood boils, including The Rockin ’ Crab & Boiling Pot adjacent to Fubonn Supermarket. Before Tapalaya closed, New Orleans-born chef Anh Luu added enough of vietnamese flavors to its Cajun-Creole menu, including a pork barrel abdomen banh secret intelligence service and an étouffée spiked with runt paste, then had a pop fly hit with a “ phorito ” : a burrito made with the flavors of gripe phở. Look for Banh Mi Boys Portland to open in the next two or three months at 8201 S.E. Powell Blvd., #B, in the heart of Portland’s banh mi zone, with Best Baguette’s drive-thru just across Powell Boulevard and Binh Minh’s remaining location on the other side of 82nd Avenue.
Read more: Portland ’ s Tapalaya adds vietnamese flavors to Cajun-Creole cuisine Tapalaya ’ s new vietnamese menu leaves us wanting more — literally Northeast Portland ’ sulfur Tapalaya, known for its Cajun-Creole fare, to close We blind quiz and graded Portland ’ sulfur best banh michigan ( 2018 )
Read more: Grab Ly’s Banh Mi – Scarsdale, NY
— Michael Russell, mrussell @ oregonian.com, @ tdmrussell
