Today’s Maine Sunday Telegram includes an interview with Vien Dobui, chef and co-owner of Cong Tu Bot. The article includes the recipe for one of the restaurant’s outstanding desserts, the Chè.
Wikipedia tells you that it could be a “sweet beverage, soup, or pudding” and that’s how I’ll usually begin an explanation, but I still find that definition lacking. I’ve yet to explain chè to non-Asians in a way that is satisfying to either party, but I find that gap in translation to be the territory that I’ve always wanted Công Tử Bột to be engaged in.
The article is the first in a series talking with the 5 chefs who were 2020 James Beard Award nominees.