Prep the rice and vegetables

Rinse the jasmine rice in a sieve until the water runs mostly clear. Trim the green beans and cut them into thirds. Coarsely grate the carrots, halve and slice the cucumber, finely slice the spring onions, then keep the green tops separate. Grate the garlic and ginger. Mix the fish sauce, soy sauce, lime juice, and 3 tablespoons water in a small bowl.

Keeping the cucumber and spring onion greens raw gives the bowls freshness against the sticky mince.

Cook the rice

Put the rinsed rice in a saucepan with 450ml water and a pinch of salt. Bring to a simmer, cover with a lid, then cook over a low heat for 10 to 12 minutes until the water is absorbed. Turn off the heat and leave covered for 5 minutes.

Char the beans

Heat half the oil in a large non-stick frying pan over a medium-high heat. Add the green beans with a pinch of salt and cook for 4 to 5 minutes, tossing often, until bright green, lightly blistered, and just tender. Lift them onto a plate.

Brown the turkey

Add the remaining oil to the pan, then add the turkey mince. Cook for 5 to 6 minutes, breaking it up with a spoon, until no pink patches remain. Press the mince into the pan for the final 2 minutes so some edges turn golden.

Make the caramel glaze

Lower the heat to medium. Add the garlic, ginger, and white spring onion slices to the turkey for 1 minute until fragrant. Sprinkle in the brown sugar, stir for 30 seconds, then pour in the fish-sauce mixture. Bubble for 3 to 4 minutes until glossy and sticky, then return the green beans for 1 minute to coat.

Let the sauce bubble until it clings to the mince; if it looks dry too quickly, add a splash of water.

Serve the bowls

Fluff the rice and divide it between shallow bowls. Spoon over the caramel turkey and green beans, then add cucumber, carrot, spring onion greens, and coriander. Cut the lime into wedges and serve them at the table for squeezing over.