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.

Timer: 12 min

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