Step 1

Bring a large sauce pot filled with water to a boil over high heat. Once the water comes to a boil, blanch the bunch of cilantro for 10 seconds, or until it's just wilted and turns a more saturated green. Remove and chill in an ice bath for 1 minute. Dry with paper towels or a salad spinner, and set aside.

Step 2

Bring the water back to a boil and blanch your bok choy the same way, about 10 seconds—just until it slightly wilts and turns a more saturated green. Shock in the ice bath and dry; set aside.

Step 3

One more time! Bring the water back to a boil, lower your eggs in the water, and cook for 7 minutes. Transfer the eggs to an ice bath and allow to cool until the eggs are easy to handle, about 2 minutes. Crack the egg on all sides, and peel; set aside.

Step 4

In a blender, combine the blanched cilantro, 1 avocado, 1 tablespoon fish sauce, the zest and juice of 1 lime, half the Fresno chile pepper, garlic, 1/2 teaspoon sugar, a pinch of kosher salt, and 1/2 cup of water. Puree until smooth and set aside.

Step 5

Place cucumbers in a large zip-top bag and give it 10 whacks with a heavy utensil, like a rolling pin. (You can place a kitchen towel on top of the bag for this step to protect your countertop.) Remove the cucumbers and cut into smaller pieces if they’re not smashed enough.

Step 6

Toss the cucumbers with the remaining avocado (diced into 1-inch chunks), 1/2 tablespoon fish sauce, the zest and juice of 1 lime, 1/2 teaspoon sugar, the remaining half of the Fresno chile pepper (sliced thinly), and salt to taste.

Step 7

Build your bowl: Start with a base of brown rice and top with your jammy egg, blanched greens, and dressed cucumbers and avocado. Dollop the avocado puree in the center of the bowl. Garnish with fresh cilantro leaves. Condiments like hot sauce or chili crisp are highly encouraged.