Miwa Kaur's Kitchen - Lemongrass Mushroom Noodle Salad

Ingredients

• 2 portobello mushrooms
• 8oz dried rice vermicelli noodles ( half package)
• 1 stalk lemongrass
• 1 teaspoon black peppercorns
• 3 garlic cloves
• 1 tablespoon vegan fish sauce
• 1 teaspoon cane sugar
• ¼ cup vegan fish sauce
• 1 tablespoon white distilled vinegar
• 1 tablespoon lime juice
• 2 tablespoon sugar
• 1 Thai red long chili
• 1/2 cup pickled carrot and daikon (Do Chua)
• https://www.miwakaur.com/recipes/daikon-and-carrot-pickles
• 1 Persian cucumber Julienne cut
• 1 cup sliced lettuce
• 5 - 10 Thai basil leaves
• 5 - 10 mint leaves