Sardines ferment to create a fish sauce in Phan Cong Quang's home in Nam O fishing village. — Photo: AP/Yannick Peterhans
The taste of banh te - a steamed rice cake with an enticing filling of mushrooms and minced pork - captures the quintessence of northern Vietnamese cuisine: Humble ingredients, prepared perfectly and often enjoyed with a funky fish sauce dip.
This balance of flavors is what Quang Dung, the chef and owner of Chapter Dining in Hanoi, sought in his modern take on the dish. His version of banh te is unapologetically fancy.
