Wash and dry all produce. Add 1 cup (2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.Meanwhile, using a strainer, rinse rice until water runs clear.Add rice to the boiling water, then reduce heat to medium-low. Cover and cook, until rice is tender and liquid is absorbed, 12-14 min. (NOTE: Reduce heat to low if water is boiling over.)Remove from heat. Set aside, still covered.

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

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 in a large bowl. Season with salt and pepper.Add radishes and carrots to marinade. Toss to combine.

Heat a large non-stick pan over medium heat.When hot, add peanuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!)Remove from heat.Transfer peanuts to a plate.

Increase heat to medium-high.Add 1/2 tbsp (1 tbsp) oil, then pork to the same pan. Cook, breaking up pork into smaller pieces, until no pink remains, 4-5 min.**Add ginger-garlic puree, brown sugar and soy sauce. Cook, stirring often, until fragrant and liquid evaporates, 2-3 min.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 pork and marinated veggies. (TIP: Drizzle remaining marinade over top, if desired)Sprinkle remaining cilantro and peanuts over top.