Preheat oven to 350 degrees F.
In a roasting pan place all the ingredients in the oil and bake for 25 minutes.
Remove from oven, transfer into a large pot, and add 1 gallon of cool water. Bring to a simmer. Once at a simmer, add the cilantro, basil, and jalapenos and simmer for 20 minutes. Remove from heat and strain. Stir in the sambal, soy sauce, sesame oil and salt, to taste.
For the spicy vinaigrette:
Whisk together all ingredients.
Toss desired medley of vegetables with spicy vinaigrette and serve on top of each soup bowl. Garnish with a fresh piece of lime.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Gavin McMillian at The Fly Trap in Ferndale, MI