From: 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 carrots, peeled 1 bunch fresh cilantro 1½ cups mayonnaise 2 tsp. sriracha sauce 12 baguettes, 3" pieces 18 large eggs 1 cup butter 2 medium jalapenos, cut into ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.