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In a pan, cook the pork mince until it is browned and crispy.
Bash and chop the lemongrass along with the garlic, shallots, and ginger, then grind them into a paste.
Add the aromatic paste and firecracker sauce to the browned pork mince, frying until everything is well combined and fragrant.
In a separate pot, mix the remaining aromatics with chicken bone broth, coconut milk, and chili oil if you choose to use it, then bring the mixture to a simmer.
Optionally, shape the cooked rice into a dome for presentation.
Serve the pork mixture over or next to the rice dome, garnished with sliced cucumber and a soft boiled egg.