From: Chef Gabrielle Hamilton, Prune, NYC. Yield: 12 servings. ⅓ cup fish sauce ⅓ cup rice vinegar ¼ cup fresh lime juice ¼ cup warm water 2 tsp. sugar 1 tsp. crushed red pepper flakes 1 Tbsp. fresh peeled ginger, minced 1 tsp. garlic, minced 2 medium seedless cucumbers 4 medium peeled carrots 1 bunch fresh cilantro 1½ cups mayonnaise 2 tsp. sriracha sauce 12 3" pieces baguette 18 large eggs 1 cup butter 2 medium jalapenos, cut ...
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