a salad of quickly cooked prawns, rice noodles, ginger, red chili, garlic and galangon. and garnishes. the strained fish stock is brought to the table with the salad in separate bowls and combined just before eating. >> spicy for you? >> no, it's good. i love it. >> it is very spicy. >> oh, no, i like it. what i found when i first came to this part of the world, vietnam in particular, my palette changed, i needed an elevated level of chilies and heat. much of vietnamese cooking abided by principles of ying and yang. heat and cold. %-p coldness of the lobster with the heat of the spices. red onion, ginger, lemongrass and chilies are added to cook the lobster. once the lobster's cooked, it's presented in a bowl of lime leaves. and the stock is poured over it. whoa. that's beautiful. we're getting into this with our hands, i'm guessing. i like this. beautiful. >> the winter here is unbelievable. it's very cold and wet and that's why we have chili to keep us warm. >> voitron spoils all of with us a succession of dishes. but the past as it often does in a place like this intr