Ingredients
1/4 c. neutral oil
2 large stalks lemongrass (about 2 oz.), rinsed, finely chopped (about 1/3 c.)
5 large cloves garlic, finely chopped (about 3 tbsp.)
1/3 c. granulated sugar
2 oz. chicken bouillon (about 3 tbsp.)
2 tbsp. fish sauce
1 tsp. cayenne pepper, depending on spice preference
4 c. coconut milk
2 c. water
Kosher salt
Boiled seafood and veggies, like crab legs, shrimp, mussels, corn, and potatoes
Chopped scallions and/or cilantro, for serving
Preparation
Step 1In a medium saucepan over low heat, heat oil until shimmering, about 2 minutes. Cook lemongrass and garlic, stirring occasionally, until fragrant, 2 to 3 minutes. Step 2Stir in granulated sugar, chicken bouillion, fish sauce, and cayenne pepper. Cook, stirring frequently, until warmed through and combined, about 2 minutes.Step 3Stir in milk and water. Bring to a boil over medium-high heat, then remove from heat; season with salt.
Longtime friends and native Houstonians Sean Wen and Andrew Ho brought Vietnamese-Cajun with them to San Antonio when they opened their restaurant—Pinch Boil House—in 2017. One of the most popular items on their menu is their take on the Vietnamese-Cajun boil: an original blend of Southeast Asian ingredients like coconut and lemongrass. With plenty of garlic, fragrant lemongrass, and a hint of cayenne pepper, this sauce is a perfect balance of sweet, salty, and slightly spicy. Tip: Start with low heat. This dish really stands out thanks to the low and slow cooking method, which allows all of the flavors to really come together and caramelize. Instead of dumping all the ingredients together, to get the same flavor as the Pinch Boil House signature dish, it’s important to take your time adding the ingredients: the fragrant lemongrass, garlic, cayenne, and creamy coconut milk. If you’d prefer, you can use light coconut milk, but it will have slightly less flavor. For their boil, Wen and Ho use fresh mussels, Gulf shrimp, sausage, corn, and baby red potatoes. But this signature sauce will go great with almost any seafood you’d like, from crawfish to crab. Tried this? Let us know how it went in the comments below!
