Preheat your oven to 375°F (190°C). Spread the cubed baguette evenly on a baking sheet and toast in the oven for about 10 minutes, or until golden brown and crispy.

Combine the julienned carrots and daikon radish in a bowl. Pour the rice vinegar over the veggies and gently stir to coat them. Allow the mixture to sit and pickle for at least 15 minutes.

In a separate bowl, whisk together the fish sauce, soy sauce, lime juice, honey, olive oil, and a pinch of salt and pepper. Blend well for about 2 minutes until the dressing is smooth.

In a large mixing bowl, combine the toasted baguette cubes, pickled carrots, daikon radish, and the chopped herbs—cilantro, mint, and Thai basil. Gently toss to ensure the bread absorbs all the vibrant flavors.

Just before serving, drizzle your prepared dressing over the salad mixture. Toss gently yet thoroughly to coat the ingredients without breaking the crisp bread. Serve immediately.