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In a small, dry pan, toast the glutinous rice over low heat until golden and fragrant, about 4–5 minutes.
Remove from the heat, let cool, then grind into a coarse powder.
Heat a wok or saucepan over medium–high heat and add 60ml of the water.
Add the pork mince and cook, breaking it apart with a spatula or wooden spoon, until fully cooked, about 6–8 minutes.
Add more water if needed to prevent drying out.
Turn off the heat and stir in the shallots, allowing them to soften in the residual heat.
Stir in the lime juice, fish sauce, sugar, toasted rice powder, and chilli flakes.
Adjust the seasoning to taste.
Let the mixture cool to room temperature before adding the coriander, mint, and spring onions.
Mix well.
Spoon the larb into crisp lettuce leaves and wrap them into parcels to serve.