Toasted rice powder: In a medium size cast iron or stainless steel pan, add the rice grains and dry roast them over medium heat until the grains turn into golden brown color, about 15 minutes, shaking the pan occasionally for even toasting. Let the toasted grains cool to room temperature. Transfer the cooled grains into a spice or coffee grinder and pulse a few times until coarsely ground.

Prepare herbs: Prepare shallots, cilantro, mint leaves, and scallions. Set each ingredient aside separately over a large plate and ready to use. In a large bowl, season the ground beef with lime juice, pepper, and salt.

Cook: Heat oil in a large pan over medium-high heat. Add the pork and cook for 8-10 minutes until cooked through, breaking it into fine bits as it cooks. As the meat releases moisture, avoid evaporating all of it to keep the meat moist, ensuring a bit of liquid remains in the pan. Once cooked and with some moisture still in the pan, turn off the heat

Season: While the skillet is still hot, add shallots, stir and use the remaining warmth to bring out the fragrance. Season the meat with fish sauce, lime juice, and chili powder, and lastly add cilantro, mint leaves, and scallions. Toss and taste to adjust the dish to your personal preference (more lime, fish sauce, or chili powder).

Serve: Transfer the pork larb to a large serving plate. Let it sit at room temperature for 5 minutes to allow the flavor to develop then sprinkle in the toasted sticky rice, 1-2 tbsp a time until your desired level. Serve with sticky rice and vegetable greens on the side. Serve at room temperature.