Traditional versus modern Banh Chiao — which wins?

I've now had Banh Chiao prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises kroeung lemongrass paste in the way prahok is a uniquely Cambodian ingredient that foreigners find challenging but locals consider essential. The lightly sweet and fragrant character is more pronounced and direct.

The modern interpretation is technically impressive but loses something. The a village feast during festival season context for the traditional version adds meaning that plating alone can't provide. sugarcane juice with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.