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
Xuy En Pham and her husband Joseph Mai turned their backyard into an urban farm when it was hard to get enough food after Katrina. (Photo by Lisa Cates.)
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
