Southeast Asian As-Many-as-You’ve-Got Melon Sambal over Hot Brown Rice

Serves 4

3 Tablespoons Thai fish sauce

2 tablespoons lime juice

2 Tablespoons rice vinegar

2 Tablespoons sugar

4 cups melon of your choice, sliced in thin geometric shapes

1 cup peeled and thinly sliced cucumbers

1 red onion, thinly sliced

1 carrot, peeled, halved lengthwise and sliced paper-thin on the bias

2-3 sliced serrano or jalapeño chiles

4 tablespoons coarsely chopped fresh mint,

4 tablespoons coarsely chopped cilantro,

4 tablespoons coarsely chopped Thai basil, (you may substitute regular sweet basil)

1/2 cup chopped unsalted peanuts

1 cup mung bean sprouts

3 cups cooked short grain brown rice

Mix the fish sauce, lime juice, vinegar and sugar in a bowl to dissolve the sugar. Add the melon, cucumber. carrot and onion into the dressing. Let marinate for a little while so the flavors can learn to get along.

In decorative bowls, divide the hot cooked rice evenly. Top with the melon salad, garnish with the peanuts, herbs, chiles and sprouts and serve with chop sticks, ready to eat!