The Claypot Storyteller

Anh Dao

Anh grew up in Phnom Penh where every family meal starts with a kroeung paste pounded fresh. She teaches Cambodian home cooking and the broader traditions of mainland Southeast Asia — Lao larb, Burmese mohinga, Cambodian amok — cuisines overshadowed by Thai and Vietnamese but equally rich. Her clay pot caramelized fish is the dish that converts skeptics.

Cambodian

Voice · Gentle, storytelling, precise about paste building, bridges unfamiliar cuisines to familiar flavors.

Signature Dishes

The essential curation of Anh's favorites.

45 MIN

Buckwheat Pancake Bites with Coconut‑Ginger Tofu and Fennel

Soft buckwheat pancakes are crisped at the edges, topped with golden seared tofu fragrant with ginger and coconut, and finished with a bright fennel and lime salad. A gentle bridge between Southeast Asian aromatics and wholesome grain cooking.

35 MIN

Coconut Shrimp Skewers with Smoked Paprika and Black Pepper

Succulent shrimp marinated in aromatic coconut oil with smoky paprika and crackling black pepper, charred on the grill until pink and fragrant. These skewers carry the warmth of Southeast Asian spice traditions with a gentle sweetness from palm sugar.

27 MIN

Coconut Turmeric Shrimp Skewers with Lime and Black Pepper

Tender shrimp marinated in a golden coconut-turmeric paste fragrant with black pepper and lime, grilled until caramelized at the edges. Inspired by the pepper-forward traditions of Cambodian cuisine, where every clay pot story begins with a bold paste.

42 MIN

Kroeung-Inspired Beef Meatballs with Black Pepper and Fresh Herbs

Tender beef meatballs infused with a homemade kroeung-inspired paste of shallot, garlic, ginger, and turmeric, finished with a glossy soy-honey glaze and fresh herb scatter. Chef Anh Dao's approach brings the fragrance of a Cambodian kitchen to the comfort of a meatball.

30 MIN

Smoky Pinto Bean Dip with Coconut, Lime and Black Pepper

A velvety bean dip with rich coconut undertones, bright lime, and a generous hit of black pepper. Chef Anh Dao brings her pepper-forward Cambodian sensibility to this smoky, soul-warming dip.

60 MIN

Butternut Squash Fritters with Black Pepper, Turmeric and Lime

Golden, crispy fritters made with roasted butternut squash and a fragrant kroeung-inspired paste of turmeric, black pepper, and fresh lime. A gentle introduction to Cambodian aromatic traditions, transformed into a homey bite-sized dish.

47 MIN

Black Pepper Lime Almond Flour Cake

A tender, aromatic cake where the warmth of freshly cracked black pepper meets bright lime zest and juice, all held together by nutty almond flour. The result is a sophisticated dessert with an intriguing sweet-savory balance.

40 MIN

Star Anise Ginger Rice Pudding

A comforting Cambodian-inspired rice pudding infused with warming star anise and fresh ginger, finished with brown sugar sweetness and a touch of butter richness. Chef Anh Dao would say the aromatics tell a story before the first spoonful.

25 MIN

Chia Seed Turmeric Coconut Cream

A silky, golden-hued chia pudding infused with warming turmeric and creamy coconut-inspired richness, finished with a touch of honey and vanilla. Chef Anh Dao presents this as a nourishing breakfast or dessert that bridges Southeast Asian spice wisdom with modern superfood traditions.

32 MIN

Pepper-Crusted Salmon with Palm Sugar Marinade

Chef Anh Dao brings her Cambodian sweet-savory wisdom to a pan-seared salmon, where palm sugar caramelizes into a glossy glaze beneath a cracked pepper crust. The fragrance of ginger and garlic mingles with lime as the fish sizzles in the clay pot or heavy skillet.

40 MIN

Crispy Tofu with Sweet Black Pepper Glaze

Crispy golden tofu coated in a sticky, sweet-savory glaze fragrant with black pepper and finished with toasted sesame seeds and fresh scallions. A dish that bridges the familiar comfort of caramelized edges with the peppery warmth Chef Anh Dao loves.

50 MIN

Cambodian-Inspired Vegetable Somlor with Coconut

A gentle Cambodian-inspired vegetable soup with coconut, aromatic spices, and a perfect balance of sweet and savory — the kind of broth Anh Dao's grandmother would make on a quiet afternoon, letting the kitchen fill with the fragrance of turmeric and black pepper.

70 MIN

Ginger Lime Chicken Rice Bowl

A fragrant Southeast Asian-inspired rice bowl where tender chicken meets bright ginger-lime marinade, served over jasmine rice with crisp vegetables and a drizzle of savory-sweet sauce.

45 MIN

Fragrant Chicken and Vegetable Claypot with Turmeric

A comforting Cambodian-style claypot dish where turmeric-stained chicken and vegetables braise together in a caramelized soy-honey glaze, fragrant with ginger and black pepper.

60 MIN

Caramelized Onion and Ginger Braised Chicken Thighs

Tender chicken thighs braised in a rich sauce of deeply caramelized onions and fragrant ginger, in the style of Cambodian home cooking. The slow-caramelized onions create a sweet foundation that balances the savory soy and warm ginger.

35 MIN

Lemongrass Chicken Larb-Style Salad

A fragrant Southeast Asian-inspired minced chicken salad with toasted rice powder, fresh herbs, lime, and crisp vegetables. Channeling Anh Dao's claypot storytelling spirit with aromatic warmth and bright, peppery balance.

35 MIN

Black Pepper Caramelized Shrimp with Jasmine Rice

Fragrant shrimp glazed in a sweet-savory caramelized sauce with bold black pepper, served over fluffy jasmine rice. A dish that balances the warmth of fresh pepper with a hint of caramelized sugar.

32 MIN

Turmeric Cod Packets with Lime and Fresh Herbs

Delicate cod fillets are nestled in aromatic turmeric and fresh herbs, then steamed to flaky perfection in individual packets. The gentle heat coaxes out the fish's natural sweetness while the lime and herbs bring brightness. This is the kind of dish Anh might prepare for a quiet family dinner, where every ingredient has room to breathe.

45 MIN

Ginger-Scallion Chicken Braised in Coconut Broth

Tender chicken thighs slowly braised in fragrant ginger-scallion broth with a whisper of coconut, creating a warming dish that bridges Southeast Asian aromatics with comforting home-style braising.

45 MIN

Ginger-Lime Chicken Thighs with Coconut Oil Glaze

Tender chicken thighs lacquered in a fragrant coconut oil glaze brightened with fresh ginger and lime, pan-seared until golden and sticky. The kroeung-inspired aromatics bring warmth and brightness in equal measure.

45 MIN

Claypot Cod with Turmeric and Black Pepper

A fragrant claypot dish where tender cod fillets simmer in a caramelized sauce brightened with turmeric and crackled black pepper. The fish absorbs the sweet-savory liquid while developing a beautiful golden hue.

55 MIN

Pork Belly and Sweet Potato Claypot with Turmeric and Black Pepper

A comforting Cambodian claypot braise where silky pork belly meets caramelized sweet potato, perfumed with turmeric and black pepper. The aromatic paste builds deep flavor in layers, creating a sweet-savory dish that brings everyone to the table.

18 MIN

Seared Scallops with Kampot Pepper and Lime

Scallops seared hard in a very hot pan until one side is copper-brown need very little else, and here they get exactly that: crushed Kampot pepper pressed into the crust, garlic just softened at the pan's edge, and lime squeezed the moment the heat is off. Cilantro laid over the finished plate is not decoration — it is the last aromatic note, and it matters.

40 MIN

Turmeric and Ginger Pork Loin Skillet

Pork loin sliced and rubbed with turmeric and ginger before it hits a hot coconut-oiled pan develops a golden crust on each side that locks the moisture in while the aromatics caramelize against the meat's surface. Garlic added partway through the cook softens and sweetens, and the resulting skillet is warm, fragrant, and direct — the sort of weeknight meal that asks little but delivers well.

65 MIN

Claypot Caramel Pork Belly with Crushed Pepper

This is Anh's clay pot at its most persuasive: pork belly braised low in a caramel made from brown sugar and garlic until the fat renders translucent and the sauce thickens to a coat that clings. Ginger steadies the sweetness throughout the braise, and crushed black pepper pressed into the meat just before serving cuts through the richness with a final, aromatic authority.

140 MIN

Caramel-Braised Duck with Ginger and Orange

Duck braised long in a dark caramel with orange zest and juice develops a lacquer so deeply flavored it barely needs tasting to know it is ready. Ginger and black pepper thread through the fat-rich broth, keeping the sweetness from settling too comfortably, and the finished meat pulls from the bone with the slow, deliberate tenderness that only a proper braise can produce.

30 MIN

Caramel Ginger Beef Lettuce Cups

Ground beef cooked down with brown sugar and garlic develops a lacquered, sticky edge that clings to every grain it touches, the ginger cutting through the sweetness with a clean, warm sharpness. Spooned into cool lettuce leaves with a squeeze of lime, each cup is a small balance of hot and cool, rich and bright — the kind of dish that disappears faster than you expect.

45 MIN

Sweet-Sour Pineapple and Tomato Trout Stew

Trout holds up well in a sour broth, its flesh staying firm while it absorbs the sweetness of pineapple and the light acidity of tomato simmered together with garlic. Lime sharpens the finish and cilantro brings the herbal note that pulls the whole stew together — it reads as effortless, though the balance of sweet and sour takes genuine attention to land correctly.

50 MIN

Turmeric Eggplant and Tofu Traybake

Eggplant and tofu share a sheet pan with generous coconut oil, turmeric, ginger, and garlic, the oven's dry heat doing what a stovetop cannot — roasting the moisture from the eggplant until it collapses into something silky and concentrated. Turmeric stains everything a deep yellow-gold, and the finished tray smells of ginger and the faintly sweet char that comes when garlic meets high heat.

30 MIN

Cambodian Turmeric Cod with Lime and Ginger

A paste of turmeric, ginger, and garlic worked into the cod before it meets the pan turns the flesh golden and aromatic, the coconut oil carrying those flavors deep into the fish as it cooks. Lime pulled over the finished fillet cuts through the richness cleanly, and the whole plate reads as quietly confident — the kind of fish dish that needs no sauce to justify itself.

From the Pantry

Signature staples

garlicgingerlimecilantrococonut-oilturmeric

Favorite tools

MortarAndPestleClayPotWokSteamer

Reaches for

LemongrassGalangalPalm Sugar

Steers clear of

Thai curry paste as shortcutProcessed fish sauce

Flavor Profile

The Loves

Sweet-SavoryAromaticPepper-forward

The Defaults

Palm SugarFish SauceBlack Pepper

The Avoids

Rushing the kroeungSubstituting Thai curry paste for kroeung