Pork Meatball Rice Bowls

Start cooking the rice. Rinse 1 1/2 cup basmati rice in a fine-mesh sieve until water runs clear, at least 60 seconds. Combine rice, 1 tsp. salt, and 3 cups water in a medium saucepan or rice cooker. Stir to combine. Let stand until ready to use.

Cut 3 limes in half and squeeze juice into a medium bowl. Cut remaining 1 lime into wedges and set aside for serving. Cut off and discard stem of the serrano chiles. Thinly slice crosswise, removing seeds from one chile, then finely chop and add to bowl. Using a Microplane, finely grate 1 large garlic clove into bowl. Add 2 Tbsp. sugar, 1 Tbsp. fish sauce, and 1 cup water and whisk to combine. Taste and adjust seasoning for salt.

Peel carrots (no need to peel the cucumbers). Cut carrots and cucumber thinly on a diagonal and add to bowl with dressing. Let sit to lightly pickle while you make your meatballs.

Place a rack in top third of oven. Heat broiler. Line a rimmed baking sheet with foil. Lightly grease foil with vegetable oil.

Thinly slice scallions crosswise. Transfer white and light green parts to a medium bowl; reserve darker parts for garnishing later on. Finely chop stems of cilantro and add to bowl along with pork. (Reserve cilantro leaves for serving.) Finely grate ginger and remaining garlic cloves into bowl. Add 1 lb. ground pork and remaining 1 Tbsp. sugar, 1 Tbsp. fish sauce, and 1 tsp. salt. Work together with your hands just until well combined—you don't want to overwork your meatballs, otherwise they'll become tough.

Form pork mixture into twelve 1½" balls. Arrange on prepared baking sheet.

Broil meatballs, rotating pan halfway through, until browned on top and just cooked through, 7–8 minutes.

Uncover and fluff cooked rice with a fork. Divide among bowls. Top with meatballs and some of the pickled veggies.

Garnish with reserved dark scallion parts and cilantro leaves. Serve lime wedges and any remaining sauce alongside for dipping and drizzling.