This is the second half of a feature story from Hyphen Magazine’s Survival Issue. Read the first part here.
Recipe: South Vietnamese Bitter Melon This is the kind of dish we have only at home, never in restaurants: Mix shrimp paste, sugar, red pepper and lots of lime juice into a sauce. Shave raw bitter melon very thinly. Dip in sauce and eat over rice. — Jennifer Vu, New Orleans native
The uncertainty in the seafood industry goes beyond those who work the ocean. Many Asian Americans have capitalized on New Orleans’ food-loving culture, infusing their own flavor into a plethora of boiled-crab takeout joints, seafood po’boy shops and other small restaurants (one popular New Orleans Japanese restaurant serves edamame with chili sauce).
Beau Nguyen and his wife, Laura, operate Singleton’s Mini-Mart, a convenience store with a small lunch counter, in the Uptown neighborhood of New Orleans. Their shrimp po’boy is a h... Read more