Toast the sticky rice in a dry pan until golden brown, then grind it into a coarse powder in a mortar and pestle or a coffee grinder.
In a large skillet over medium-high heat, cook the ground pork until browned and crispy, about 10-12 minutes.
In a small bowl, whisk together the fish sauce, lime juice, sugar, and ground toasted rice.
Add the chopped scallions, cilantro, mint, onion, and chilies (if using) to the skillet with the ground pork, and stir well.
Add the fish sauce mixture to the skillet and stir to coat the pork and herbs evenly.
Cook for another 1 to 2 minutes until the flavors are well combined.
Serve hot with sticky rice or lettuce cups. Enjoy!
