If you haven't invested in a razor-sharp Japanese-style mandoline or German V-style slicer, do it now. Ribbon-thin vegetable cuts are essential to this dish. In technique, it's a mash-up of the Lebanese bread salad, fattoush, with some components of a classic Vietnamese bánh-mì sandwich. The cooking broth is a nod to pho, the meaty noodle soup that's omnipresent in Vietnamese-American neighborhoods. This is killer with a squeeze of Mad Fresh Sriracha.