Vietnamese Pork & Broccoli "Rice" Bowls

Combine water and brown sugar in a bowl; stir until the sugar dissolves. Add lime juice, vinegar, fish sauce and chile pepper to taste. Set aside.

Peel the broccoli stems. Coarsely chop all the broccoli. Pulse in a food processor into rice-size pieces.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add the broccoli "rice" and 1/4 teaspoon salt. Cook, stirring occasionally, until softened, 4 to 6 minutes. Divide among 4 bowls; cover to keep warm.

Wipe out the pan. Add the remaining 1 tablespoon oil and pork and cook over medium-high heat, stirring and breaking up, until browned, 3 to 5 minutes. Stir in garlic, ginger and the remaining 1/4 teaspoon salt. Cook for 1 minute. Remove from heat. Stir in herbs, shallot and 1/2 cup of the reserved sauce.

To serve, top each bowl of broccoli rice with equal portions of the pork mixture, bell pepper, carrot, cucumber and peanuts. Serve with the remaining sauce.