Traditional versus modern Nom Banh Chok — which wins?

I've now had Nom Banh Chok prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises kroeung lemongrass paste in the way Cambodian cuisine shares roots with Thai and Vietnamese cooking but has its own distinct identity shaped by Khmer culture. The delicate and herbal 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. fresh coconut water with the traditional version made more sense than with the modern. Traditional wins, but the modern is worth trying once.