Gilled Pork: Trim the pork but retain most of the fat. Briefly marinate in the fish sauce and sugar. Char grill the pork to medium well then allow to rest for at least 10 minutes.
Dressing: Make the dressing by combining the ingredients. It should be pungently hot, sour and salty.
On Order: Cut the grilled pork across the grain into 5 or 6 slices. Place all the herbs in a bowl. Add the sliced pork. Spoon in the dressing and combine Serve, sprinkled with the ground roasted rice. Accompany with the vegetables.
Ground Roasted Rice: To make ground roasted rice, dry-fry white sticky rice over a low heat in a wok or pan, stirring regularly until golden and fragrant. The rice must smell nutty and cooked and look lightly toasted. If it is insufficiently cooked, it is not only indigestible but also unpalatable. Leave to cool, then grind in a pestle and mortar to achieve a medium powder.