Welcome to Boiling Dragon
Asian-Cajun fusion in Pearland, TX. The story behind the kitchen, the sauce, and why we put pho on the same menu as crawfish.
If you’ve ever sat at a table where one person ordered shrimp boil, another ordered pho, and a third was passing around bao buns - that’s basically every Sunday at our family table growing up. Boiling Dragon is what happens when you stop choosing.
What is Asian-Cajun?
Cajun cooking and Vietnamese cooking share more than people realize: live seafood, big aromatics, fish-sauce-and-funk, the willingness to make a meal out of corn, sausage, and a pot of garlic butter. Asian-Cajun is the kitchen we cook in, full stop. Crawfish tossed in tamarind. Snow crab in a Saigon-style butter. Po-boys on toasted garlic-butter baguette next to bao buns we pull every morning.
What we serve
Our menu rotates a little by season - crawfish runs hard from late winter through spring - but the core stays:
- Seafood boils with five sauces, including our signature Dragon Sauce
- Bao buns hand-pulled in the morning
- Pho simmered slow with brisket and meatballs
- Po-boys on toasted garlic-butter baguette
- Bulgogi fries, Korean wings, and the small plates that travel well
How we do takeout
Pearland tells us in pretty clear terms how they want to eat: fast, hot, picked up at the door. We’re on DoorDash, Uber Eats, and Caviar for delivery. Call ahead for big parties, especially during crawfish season - it gets loud and it gets fast.
Come hungry.