In a dry skillet over medium heat, toast uncooked rice until golden brown, stirring constantly. Let cool, then grind into a powder using a spice grinder or mortar and pestle.

Heat vegetable oil (1 tbsp) in a skillet over medium-high heat.

Add ground pork (450 g) to the skillet and cook, breaking it up with a spoon, until browned and cooked through.

Remove the pork from the heat and drain any excess fat.

In a large bowl, combine the cooked pork, toasted rice powder (¼ cups), lime juice (¼ cups), fish sauce (2 tbsp), chili flakes (1 tsp), red onion (½ cups), mint, cilantro (½ cups), and green onions (½ cups).

Toss well to combine. Taste and adjust seasonings as needed.

Serve immediately with sticky rice and lettuce cups.