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flower, then the prawns 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 abides by principles of ying and yang. heat and cold. this one, a lobster dish with five spices, balances the coldness of the lobster with the heat of the spices. red onion, ginger, lemongrass and chilies are added to the boiling water to cook the lobster.