INGREDIENTS
2
portobello mushroom caps, sliced
2 tsp
olive oil
salt and pepper
1
carrot, sliced into sticks
1
daikon (white) radish, sliced into sticks
1 cup
rice vinegar
1/2 cup
fresh lime juice
1/2 cup
cold water
1/2 cup
chilled lime juice
2 tsp
soy sauce
1 tsp
nuoc mam (Vietnamese fish sauce)
1/2 tsp
toasted sesame oil
2 tbsp
canola oil
2 tsp
minced garlic
1/3 cup
white sugar
1/3 cup
cold water
1
jalapeno pepper, thinly sliced
8
sprigs fresh cilantro with stems
1
medium cucumber, sliced into thin strips
2
sprigs fresh Thai basil
2
(7 inch) French bread baguettes, split lengthwise