Lime juice is used in so many dishes in Vietnam and Cambodia, and we loved it.  Tonight I sautéed the green vegetables with garlic and ginger, once tender I just squeezed fresh lime over and used a generous sprinkle of fresh Kampot pepper – they were so good and fresh.

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)

Garnish:

• 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.

This time the Vietnamese bowl featured rice noodles and chicken.

Quick pickled vegetables and Nuoc Cham sauce ready to dress up your bowl.

Put everything out on the table and let everyone create their own bowl.

Good to the last drop!