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 |