Asian food quesation

What is the flavoring that is put on the sliced carrots and Jicama that is served at Vietnamese restraunts?

Your talking about the veggies that they put in banh mi sandwiches?  Its not an applied seasoning so much as it is a pickling treatment of vinegar and sugar.

What is the flavoring that is put on the sliced carrots and Jicama that is served at Vietnamese restraunts?

What is the name of the dish that you ordered in the restaurant?  If it's Com Tam (broken rice) then Martin is correct.

It's more like an edible garnish. Almost every rice dish comes with it at the restraunts. It's sliced carrots and Jicama. I just had Jicama with lemon and rooster sauce that I made myself. It was very good.

It looks like this right?

http://stickygooeycreamychewy.com/2010/08/13/do-chua-vietnamese-carrot-and-daikon-pickle/

It's usually cut thicker than that but that's it. Is Daikon the same as Jicama? I will be making a batch of that this week. Thanks for the recipe.

It's usually cut thicker than that but that's it. Is Daikon the same as Jicama? I will be making a batch of that this week. Thanks for the recipe.

No, they are different.  We often use "Do Chua" on rice dish (especially broken rice) and Vietnamese sandwiches.

love me some saigon sandwiches! fish i didnt have to go to stockton for them!

I'm not sure they put anything on the lettuce, carrot, and cucumber salad that often comes as a side dish.  I think you are talking about the carrots and daicon, which is pickled with vinegar and sugar, like Martin says.