Dish: Vietnamese crepe

Photo by Jenn Ocken


GoYaYa’s, Baton Rouge’s only creperie, sprang from chef/owner Kevin Black’s love for international travel and fresh ingredients. What began as a food truck is now a permanent eatery in the Main Street Market, with a second location on the way this year. Among the wide variety of sweet or savory crepes at GoYaYa’s, the Vietnamese is a standout. “A friend of mine from Vietnam and I developed the recipe together,” says Black. He starts by slowroasting a butterflied Boston butt layered with a few dozen garlic cloves. The tender pork is shredded and combined with caramelized onions, bean sprouts and crisp romaine lettuce, and folded into one of Black’s made-on-the-spot crepes. His homemade Vietnamese sauce—a combination of fish sauce, rice wine vinegar, sugar, chili garlic paste and fresh chopped garlic—gives the dish zing and harmony.

GoYaYa’s Crepes
Main Street Market
501 Main Street
7:30 a.m.-2 p.m.
Sat., 8 a.m.-noon