Rice Bowls Recipe

Rinse the jasmine rice under cold running water until the water runs clear to remove excess starch; drain well.

Combine the rinsed rice, 2 1/2 cups water, 1 tsp salt, and 1 tbsp vegetable oil in a medium saucepan. Bring to a boil over medium-high heat uncovered.

Once boiling, reduce heat to low, cover tightly, and simmer for 15 minutes. After 15 minutes, remove from heat and let rice steam, covered, for 10 minutes more. Fluff with a fork before serving.

Prepare the aromatics: finely mince 2 tbsp white lemongrass, 3 cloves garlic, and 1 small shallot.

In a bowl, combine 1 lb ground pork, minced lemongrass, garlic, shallot, 2 tbsp fish sauce, 1 tbsp soy sauce, 1 tsp brown sugar, and 1/2 tsp ground black pepper. Mix until evenly combined; let marinate 10–15 minutes while rice cooks.

Heat 1 tbsp vegetable oil in a large skillet over medium-high heat. Add the marinated pork and spread into an even layer. Let sear without stirring for 2 minutes to develop color, then break up and continue cooking, stirring occasionally, until pork is fully cooked and slightly caramelized, about 6–8 minutes total.

Taste and adjust seasoning with additional fish sauce or soy sauce if needed. Remove from heat and keep warm.

Make the quick pickles: in a bowl or jar, stir together 1/2 cup rice vinegar, 2 tbsp sugar and 1/2 tsp salt until the sugar dissolves.

Add julienned carrot and 1 cup julienned daikon to the pickling liquid; press down to submerge. Let sit at room temperature for at least 15 minutes (longer for softer pickles). Drain before serving if desired.

While pickles rest, thinly slice 1/2 cup cucumber, chop 1/4 cup cilantro and 1/4 cup Thai basil or mint (if using), and thinly slice 2 green onion stalks.

Toast 1 tsp sesame seeds in a dry skillet over medium heat for 1–2 minutes until fragrant; watch closely to avoid burning.

If using store-bought nuoc cham, taste and adjust: add up to 1 tbsp soy sauce for saltiness or 1 tsp sriracha for heat if desired. If making quick nuoc cham from scratch, combine 1/4 cup fish sauce, 1/4 cup lime juice, 2–3 tbsp sugar, 1/4–1/2 cup water to dilute, and 1 small minced chili or 1 tsp chili paste to taste; stir until sugar dissolves.

Assemble the bowls: divide the fluffed jasmine rice among 4 bowls (about 1/2 cup cooked rice per serving as a guideline; adjust to appetite). Top each bowl with an even portion of the lemongrass pork.

Add pickled carrot and daikon, cucumber slices, fresh herbs, and green onion to each bowl. Sprinkle toasted sesame seeds over the top.

Serve each bowl with a lime wedge and 1–2 tbsp nuoc cham on the side or drizzled over the top. Offer sriracha or extra soy sauce at the table.