A Hanoi food business has given a twist to the traditional banh chung (square sticky rice cake) made for Tet by adding salmon and matcha.
Trinh Xuan Giap, owner of the business, said he started to search for a way to create a “culinary fusion” using the square sticky rice cake three years ago. He finally succeeded by replacing the pork filling with salmon.
“It retains familiar ingredients like sticky rice, mung beans and black pepper, and is wrapped with dong leaves, which guarantees the traditional look and taste. The only difference is that the pork fillings are replaced with salmon.”