This was a fantastic vietnames lunch in Cabramatta, Sydney. Prawn paste on sugercane stick being grilled and eaten on a leaf of salad with thai basil, mynth and bean sprouts dipped in a sour vietnamese souce with lots of chili. You don't eat the sugercane but it gives flavor to prawn paste. Very fresh and delicious! And I guess it is easy to do at home, just figuring out how to do the prawn paste in the right way. I think the main ingredients are minced prawn, pork and garlic.
And in a great atmosphere with mirrors and red glossy plastic menues.
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