Many cultures have their own version of clay pot cooking, a rustic ode to a time long ago when the best kitchen equipment was made of baked mud. Necessity has become preference, and now chefs use clay pots for their ability to maintain moisture and create tender, flavorful dishes.
A top-seller at The Slanted Door, Shaking Beef is based on one of the most traditional dishes in Vietnam – bò lúc lắc, which directly translates to mean “shaking beef.” The dish is named for the vigorous shaking motion involved in stir-frying the onions and beef.
Green papaya salad is so common in Vietnam that you can buy all of the ingredients for it, prepped and ready to toss together at home, at the market: shredded green (unripe) papaya, small plastic bags of dressing, and fried shallots.
What started 100 years ago in northern Vietnam as a simple soup of beef, noodles, and broth is now a well-loved, often-iterated classic available in restaurants across the US. Early variations, like chicken pho, were products of necessity—beef was not sold at the markets on Mondays or Fridays in Vietnam during the early part of the 20th century, forcing cooks to look elsewhere for protein.