Make the Roasted Rice: Set burner to the highest setting, and add in one cup of rice. Keep stirring until the rice becomes brown and color. It will almost achieve a burnt look. Then grind it using either a coffee grinder or mortar and pestle. 

 

Make the Salad: Heat chicken stock and add in the ground chicken. Cook for a few minutes until the chicken is done. Drain and allow the chicken to cool, then add the lemon juice, green and red onions, and mint leaves. Add the fish sauce, and stir. At this point, you may add more lemon juice. Add dried red chili (use more or less depending on desired spiciness). Add the roasted rice.

 

This dish is typically garnished with a 1/4 head of lettuce, cilantro and green beans (these items are all optional).