Vietnamese Clay Pot with Crispy Rice
Do any of the Vietnamese restaurants in Philly have clay pot dishes where they are baked with rice at the bottom that gets caramelized and crispy? Usually made with catfish though sometimes other proteins too. I looked at the menus for Nam Phuong, Viet Huong, Le Viet, Vietnam and Vietnam Palace... they all have the dish but with rice on the side instead of in the pot.
Hope this isn't too late. I've had this at a couple of places recently, neither Vietnamese, unfortunately for your request.
We had it at Tai Lake where their claypot rice came with rice only and the meats on the side. The cooked rice was either not cooked in the claypot, or cooked in the claypot before it could develop crust. Nothing terrible, just rather mediocre, as even after the addition of meats, jus, and seasoning sauces did not elevate it to anything worth ordering again.
The dolsot bap that came with my soondubu jjigae at Jong Ka Jib had great crust development. On the basis of the stone bowl rice alone, I would recommend this restaurant. It is too bad that the Le Viet claypots don't also come with claypot rice.
re: Philly Ray
Yes I have seen and had similar Korean dishes (using cast iron pot instead of clay, they call it "dol sot"). Heard about the Vietnamese doing it too and really want to try it. There are Chinese clay pot rice dishes too I think, maybe we should expand this thread to any crispy rice in a pot dish.
I thought Intl Smokeless closed for some reason, good to know it's still there for a fix of Korean in South Philly.
re: Philly Ray
I think the "crispy rice" thing is very universal among East Asian countries. The Chinese have it, the Korea have it...etc. The Korean usually do it in a stone bowl, whereas the Chinese develop it in clay pot.
I don't think many Chinese or Vietnamese restaurants do this. It is just not enough of a market maybe.