For the third year running, Chef Diep Tran spearheaded a bánh chưng making get-together in preparation for the Lunar New Year. What began as a cultural and culinary experiment of sorts, has become a beloved tradition that I eagerly anticipate each year.
Since our initial foray into bánh chưng making, Diep has continued to refine our ingredients and techniques. One element that has remained unchanged over time is the size and shape of the bánh chưng. The smaller parcels make for shorter cook times (and unparalleled adorableness).
This year, Diep made two types of pork filling—smoked belly using Red Boat fish sauce and cured bacon using Red Boat fish sauce salt.
