• Wash and dry all produce.
• To a medium pot, add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high. 
• Using a strainer, rinse rice until water runs clear.
• To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
• Remove from heat. Set aside, still covered.
  

• Meanwhile, zest, then juice lime.
• Thinly slice cucumbers.
• Roughly chop cilantro.

• In a large bowl, whisk together half the nuoc cham, 1/2 tbsp (1 tbsp) lime juice, 1/2 tbsp (1 tbsp) oil and 1/2 tsp (1 tsp) sugar. Season with salt and pepper.
• Add cucumbers and carrots to marinade. Toss to combine.

• Heat a large non-stick pan over medium-high.
• When hot, add 1/2 tbsp (1 tbsp) oil, then chicken. Cook for 4-5 min, breaking up chicken into smaller pieces, until no pink remains.**
• Add brown sugar. Cook for 2 min, stirring occasionally, until starting to caramelize.
• Add ginger-garlic puree and soy sauce. Cook for 1-2 min, stirring often, until fragrant and liquid evaporates.
• Remove from heat. 
• Add remaining nuoc cham. Season with pepper, then stir to combine.

• Fluff rice with a fork, then stir in half the cilantro and 1/2 tsp (1 tsp) lime zest.
• Drain marinated veggies over a small bowl. 
• Divide rice between bowls. Top with chicken and marinated veggies. (TIP: Drizzle remaining marinade over top, if you like.)
• Sprinkle remaining cilantro and crispy shallots over top.

If you've opted to get chicken, add 1 tbsp (2 tbsp) oil to the pan, then add chicken. Cook chicken in the same way the recipe instructs you to cook pork.**