Slice the daikon and carrot into bite-sized pieces, then soak them in vinegar and sugar.

Wash the fresh herbs thoroughly.

Mix the dipping sauce: combine 2 parts fish sauce, 2 parts sugar, 2 parts water, and juice of 1 lime. Bring to a boil, let cool, then add minced garlic and chili.

Arrange the herbs, rice noodles, pickled vegetables, and egg rolls in a bowl. Top with some roasted peanuts and serve with a side of garlic chili fish sauce.