First rice bowls were everywhere, then it was ramen and pho. Now diners are not only craving those Eastern specialties, but also laksa, poke, bibimbap, and others.
Whether the bowl is based in rice or noodles, has broth or not, the toppings need to have complementary flavors and textures. Sweet, sour, umami, crunchy, smooth, liquid, solid...it should all come together as a balanced dish.
The more color the better! Pile those bowls high with crunchy bok choy, spicy kimchi, toothsome beets, and pickled mushrooms.
Condiments are key with these recipes—offer Thai basil, cilantro, green onions, black garlic, ginger, chile pastes, fish sauce, sesame oil, seaweed, and eggs (soft-boiled or fried).