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Heat the oil in a skillet over med heat.
Saute ½ of the shallots and lemongrass until crispy, remove and set aside.
Add the ground chicken and break it up into small pieces, until fully cooked and browned, about 4 to 6 minutes.
Stir in the fish sauce, lime juice, and 2 tbsp water until incorporated.
Stir in the beans if using.
Stir in the rice powder and sugar and cook for 2 minutes until the mixture begins to thicken slightly.
Taste and adjust seasoning adding more fish sauce (for salt) or lime juice for brightness.
Remove from heat and stir in the remaining shallots, cilantro, mint, scallions, and chiles.
Toss to combine for about 1 min until the herbs start to wilt slightly and turn right green
Serve immediately with lettuce, endives, and/or rice.