We’ve just returned from a month in Cambodia and Vietnam and can’t seem to leave those fresh bright flavours behind us. This rice bowl (or use rice noodles if you like) is delicious – use a variety of different textures and flavours to get the right balance, but whatever you use – make it your own. The only actual recipe portion of this is the Vietnamese sauce, Nuoc Cham, the rest of it is more of a guideline.
You will need:
- cooked rice
- grilled steak (or chicken/prawns/tofu)
- pickled fresh vegetables
- sauteed vegetables (tonight I used broccoli, baby bok chow & snap peas)
- toasted peanuts
- slivered spring onions
- rough chopped cilantro/basil/mint
- toasted sesame seeds
Nuoc Cham Sauce:
- 2 – 2/12 tbsp sugar (I used palm sugar but you can use white, or maple syrup or honey)
- 3-4 tbsp fresh squeezed lime juice
- 1/2 cup very warm water (warm helps the sugar to dissolve)
- 2 tsp unseasoned rice vinegar
- 3-4 tbsp fish sauce
Stir sugar and lime juice together, then add warm water and stir until sugar has dissolved. Add rice vinegar and fish sauce. I always start with the lesser amount of sugar, lime juice and fish sauce … adjust as needed when you have it all together.
To assemble, place your rice or rice noodles in the bottom of a bowl, then layer on your other ingredients. Drizzle Nuoc Cham over and sprinkle with garnishes. This dish is just as versatile as you want it to be.