1. Heat 1 teaspoon of the oil in a large skillet over medium heat. Add the rice and toast, stirring and shaking the pan often, until deep golden brown, 4 to 6 minutes. Transfer to a spice grinder, reserving the skillet, and pulse until powdery. (The rice can also be pounded in a mortar and pestle, but it will take some time...). Just make sure there are no large pieces or whole grains left.

2. Bring 4 quarts of water and the salt to boil in a large pot.

3. In a large HEATPROOF bowl, combine the shallots, 1/4 cup of the cilantro, 1/4 cup of the mint, the scallions, the chili flakes, and sugar. Heat the remaining 1/4 cup of oil in the reserved skillet over high heat until just starting to smoke (you want this ripping hot). Carefully pour the hot oil over the shallot-mint-cilantro mix -- it will sizzle! --, reserving the skillet again. Add the fish sauce and the lime juice to the bowl and stir until everything is well mixed.

4. Add the pork (or chicken/turkey) and 1/4 cup of water to the skillet and cook over medium-high. Stir so as to break up the meat. Cook it through, but don't let it brown (if you start to see browning, add more water, a few Tbsp at a time, to dial down the browning). Use a slotted spoon and transfer the meat (leaving the liquid behind) to the bowl with the shallot-mint-cilantro mix. Add the remaining cilantro/mint now if you are ready to cook the pasta, or wait until you start cooking the pasta).

5. Add the pasta to the boiling water, and cook al dente. Drain and shake off the water. Put the pasta back into the pot you cooked it in and then add the meat-shallot-mint-cilantro mix. Give it a tossy toss.

6. Serve topped with more mint/cilantro, lime wedges, and a healthy sprinkle of the toasted rice powder.