To begin, dry roast the uncooked sticky rice in a pan over medium heat for about 5-7 minutes, stirring regularly until golden brown. Transfer to a mortar and pestle (or use a grinder) and grind into a coarse powder. This toasted rice powder adds texture and flavour to the Laab.

In a large skillet or wok, cook the ground pork over medium heat without adding any oil, as the meat will release its own fat. Stir frequently, breaking up the meat into small pieces, until fully cooked and slightly browned (about 5-7 minutes).

Once the meat is cooked, transfer it to a large mixing bowl. Add the finely sliced shallots while the meat is still hot to soften them slightly. The residual heat will gently cook the shallots, releasing their natural sweetness.

In a separate small bowl, whisk together the fish sauce, lime juice, ground chili flakes, and sugar (if using). Taste and adjust the seasoning to your preference. This dressing should be a balance of salty, sour, spicy, and a hint of sweetness.

Pour the dressing over the warm cooked meat and shallots. Stir well to combine and ensure the meat is evenly coated with the flavourful dressing.

Add the chopped spring onions, cilantro, mint leaves, and the prepared toasted rice powder to the meat mixture. Gently toss to incorporate the herbs and rice powder into the salad. The herbs will add freshness, and the rice powder will provide a unique crunch.

Serve the Laab on a plate with crisp lettuce or cabbage leaves. The leaves act as cups for scooping the spicy salad, providing a fresh and crunchy contrast to the flavourful meat. Optionally, slice a cucumber to serve alongside, as its cooling effect complements the spice.

Garnish with additional fresh mint leaves or cilantro, if desired, for extra flavour and presentation. Serve immediately while the dish is still warm for the best experience. This Laab pairs wonderfully with sticky rice or jasmine rice, enhancing the meal's traditional feel.