Combine all dry ingredients, whisk to aerate.

Combine milk with butter and caramelized fish sauce in saucepan, warm to melt butter, then add all dry ingredients while stirring to begin forming dough, remove from heat and allow to cool slightly, then slowly fold whisked eggs into dough (do not allow to cook), continue folding to form dough, then add finely minced tomme de chiang rai last, stir to finish dough and evenly mix.

Rest dough in cooler for 1 hour, then form 30 g quenelle shapes on Silpat, brush lightly with eggwash, place watermelon seeds carefully in each bread.

Bake at 180°C for 25 minutes, hold in warm oven with door slightly open for 5 more minutes, then reserve for service.