Prawn Paste Wrapped Around Sugar Cane

Mark Jensen: The technique required to make this dish made sense to me the first time Sifu — a Vietnamese master chef — demonstrated it. With a background in French cuisine, I understood the technique of making and steaming ‘farce’ meat. However, I found the use of sugar cane unusual. Here it is used to skewer the prawn (shrimp) farce. Once the chao tom is steamed and chargrilled it is cut off the sugar c