from Secrets of the Red Lantern: Stories and Recipes from the Heart (page 206) by Pauline Nguyen and Luke Nguyen andMark Jensen
- spring onions
- king prawns
- tofu
- celery
- soy sauce
- Vietnamese mint
- cellophane noodles
- Lebanese cucumbers
- sesame oil
- black soy sauce
- Thai bird’s eye chiles
- fish sauce
- rice vinegar
- raw peanuts
- daikon radishes
- bitter melons
- bean sprouts
- yellow mung beans
- limes
- bamboo shoots
- carrots
- perilla
- coriander leaves
- dried wood ear mushrooms
Making the cha gio chay filling was very time consuming. It make enough for about 6 melons, so I used the rest to make Vietnamese pancake stuffing.
Eastington@Paddington 
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