| 1 |
green mango, peeled and julienned |
| 4 |
fresh lychees, peeled and sliced into quarters |
| 5 |
perilla leaves, roughly sliced |
| 5 |
mint leaves, roughly sliced |
| 5 |
vietnamese mint leaves, roughly sliced |
| 5 |
asian basil leaves, roughly sliced |
| 1 |
long red chilli, diced |
| 1 tablespoon |
Fried red Asian shallots |
| 1 teaspoon |
Fried garlic chips |
| 1 |
cooked blue swimmer crab, meat picked, with two claws reserved |
| 3 tablespoons |
Nuoc mam cham dipping sauce |
| 1 tablespoon |
roasted peanuts, crushed |