Step 1In a dry skillet, toast the rice over medium heat until browned, shaking the pan often to prevent burning, 12 to 14 minutes. Transfer the rice to a plate to cool completely. Pound with a mortar and pestle until as fine as fine breadcrumbs (you can also do this in a spice grinder or a completely dry blender). Stored in an airtight container, it keeps forever.
Step 1In a large heavy skillet, heat the oil over medium-high heat. Add the pork and ¼ teaspoon salt and cook, breaking up the meat into tiny pieces with a wooden spoon, until cooked through, 4 to 5 minutes. (Don’t worry about browning the meat; just get it cooked.) Transfer the meat to a bowl.
Step 2In a separate bowl, whisk the toasted rice powder, chile powder, lime juice, and fish sauce. Add the sauce to the pork. Toss in the onion, scallion, cilantro, and mint. Season to taste with 1/4-teaspoon salt and 1/8-teaspoon pepper, or to taste. Serve with lime wedges, scallions, fresh herbs, cabbage, and rice.