Make the coconut lime rice. Add the rice and quinoa to a pot. Toast on medium high heat for 1 minute (this helps eliminate some of the starches and bring out the flavor of the quinoa). Shake the can of coconut milk and pour ¾ cup into the pot. Add another ¾ cup of water and 1/2 teaspoon of salt. Bring up to a simmer, then cover and reduce the heat to the lowest possible setting. Cook for 20 minutes, then turn off the heat and let sit for 10 minutes. You can also make this in the rice cooker. Once cooked, fold in the lime zest and juice. It’s normal to see most of the coconut rice at the top - just mix everything together.

Prep all your vegetables - slice the shallots into ½” pieces, cut the broccoli into 1” pieces, trim the green beans, half moon the cucumbers, and slice the tomatoes in half. Mince the garlic for the nuoc cham.

Slice the pork tenderloin into thin ¼” thick pieces. Add this to a bowl with the salt, soy, sesame oil, and brown sugar. Mix together.

Make the nuoc cham sauce. Combine everything in a bowl or jar and whisk until the sugar is melted and everything is combined.

Heat a cast iron on medium high heat. Add a tablespoon of neutral oil. Then add the marinated pork, and shallots. Cook for 3-4 minutes, or until the pork has changed colors on both sides and the inside is 145F. Remove this from the pan.

To the same pan, add another tablespoon of oil and the green beans. Cook for 3-4 minutes, until the edges are blistered, then add the broccoli, ¼ cup of water, and a pinch of salt. Cook for another 3-4 minutes, until the beans are crisp tender.

Now, cook your eggs sunny side up, or over easy. I add a teaspoon of oil to the pan, the eggs and cook covered for 3 minutes on medium heat. Season with salt and pepper.

Toss the cucumbers and tomatoes with a couple tablespoons of nuoc cham.

Assemble the bowls with ½ cup of coconut rice, a serving of the pork, greens beans, and cucumber tomato salad. Garnish with the mint and top with an egg over the rice, and enjoy. Serve with more nuoc Cham on the side.