-
In a large mixing bowl, add the shrimps
and sprinkle with the salt.
-
Set aside for 20 minutes.
-
Rinse the shrimps
under cold water and dry thoroughly with paper towels.
-
Pound the shrimps, garlic, shallots and
sugar with a mortar and pestle until the mixture becomes sticky. Stir in
the egg white. Alternatively, use a food processor.
-
Add the fish sauce, ground rice, black
pepper and 2 tablespoons oil to the paste and stir well to combine.
-
If using fresh sugar cane, peel and split
lengthwise into quarters for a total of 8 pieces.
-
Pour the 60 ml (1/4
cup) oil into a small dish.
-
Oil your fingers and pick up about 2
tablespoons shrimp paste.
-
Mould it around the middle of the cane,
leaving the ends exposed to serve as handles.
-
Repeat until you have used
all the shrimp paste. Set aside.
-
Meanwhile, start the barbecue fire.
-
Steam or boil the noodles, drain well,
place in a serving bowl, and dress with the spring onion oil and
crisp-fried shallots.
-
Pour the nuoc cham into individual bowls.
-
Arrange
the cucumber, coriander mint lettuce leaves, and rice papers on a
platter.
-
Grill the sugar cane pieces over
medium-hot and coals and turning often until golden but not browned,
about 5 minutes.
-
Remove from fire and place on a platter.
-
To serve, give each person a sheet of
softened rice paper.
-
Remove the shrimp from the sugar cane and cut each
cooked portion into quarters.
-
Put a portion of noodles 1 cm (1/2 in)
down from the upper edge of the paper.
-
Place on the noodles a few pieces
cucumber, coriander and mint leaves.
-
Fold the top edge over the filling,
then fold the right and left sides over the filling, and continue
folding tightly to the end.
-
Dip into the nuoc cham before eating,