Directions

1. In a dry wok or cast iron pan over low heat, toast the rice grains, stirring continuously until they turn golden and fragrant - about 10 minutes. Grind to a coarse powder in a mortar & pestle. Set aside.
2. Place your wok back over high heat until smoking. Add the oil and the ground pork. Stir-fry until the pork is browned, and add in the toasted rice powder, sugar, fish sauce and lime juice.
3. Stir-fry for another minute, and then add in the chili, shallots, scallions, cilantro and mint. Stir-fry for one more minutes, and then taste for seasoning. Add more chili, sugar, fish sauce and/or lime juice to taste.
4. Serve with sticky rice, steamed jasmine rice and/or lettuce leaves.