4 cups cooked Forbidden rice
2 Tbsp fresh lime juice
1 1/2 cups packed coarsely chopped watercress leaves and fine stems
1 1/2 to 2 cups chopped long beans or green beans (1/4 inch lengths)
2 large or 3 medium plum tomatoes, finely chopped
2 Tbsp finely chopped fresh mint
1/4 cup packed fresh Asian or sweet basil leaves, coarsely chopped
1 cup loosely packed coarsely chopped or shredded fresh coriander leaves
1/4 cup finely sliced shallots, separated into rings
1 Tsp finely minced lemon grass
1 bird chile or serrano chile, minced
Dressing:
1/2 cup Thai fish sauce
1/4 cup water
1 heaping Tsp palm sugar, or substitute brown sugar
1/2 Tsp minced lemon grass
1 clove garlic, minced
1/2 Tsp crumbled dried red chile
3 Tbsp fresh lime juice
leaf lettuce leaves to line the serving platter

1. Place the rice in a large bowl, tossing with wet hands or chopsticks to break up any lumps. Add the lime juice and toss to mix. Add the watercress and toss. Place a large saucepan with 1 inch of water over high heat and bring to a boil. Add the beans, cover, and blanch for 1 minutes, or until slightly softened. Drain and add to the rice, tossing to mix well. Add the remaining salad ingredients and toss to mix.
2. To prepare the dressing, place the fish sauce and water in a small nonreactive saucepan over medium-high heat. Add the sugar, stirring to dissolve thoroughly. Add the lemon grass, garlic, and chile and bring to a boil. Lower the heat and simmer for 5 minutes, stirring occasionally to prevent sticking. Transfer to a small bowl and add the lime juice.
3. Stir the dressing well, then add 3 tablespoons of the dressing to the salad. Toss and taste. Add another tablespoon of dressing if desired.
4. Line a large platter with lettuce. Mound the salad on top. Serve with one or two small bowls of the remaining dressing, with small spoons, for drizzling more dressing on.