In a frying pan, set the stove on low heat and toast the Glutinous Rice (1/4 cup) for 5-10 minutes, or until golden brown. Keep the pan moving to prevent the rice from burning.
Once the rice has been toasted, let it cool and grind it to a medium powder with a mortar and pestle or food processor and set it aside.
In a food processor, grind the: Kaffir Lime Leaf (10), Galangal (2 centimeter), Lemongrass (1 1/2 tablespoon), Garlic (3 clove) and Shallot (2).
In a large bowl, combine the Ground Pork (1.5 pound), juice of the Lime (1), Fish Sauce (3 tablespoon), Granulated Sugar (1 tablespoon), glutinous rice powder and freshly ground spices together and combine it by hand or stand mixer.
Roll the meat mixture into 1 inch meatballs.
In a pan, put 1/4 to 1/2 inch of oil on medium heat and wait for the oil to get hot and shimmery before adding in the meatballs to cook.
Cook the meatballs for 5-7 minutes, until golden brown. Flip them every 30 seconds to evenly cook.
As a Noodle Bowl – Boil some vermicelli noodles and add the noodles and meatballs into the bowl. Garnish it with mint, cucumbers, a wedge of lime for some zing. Top it with crushed nuts for a bit of crunch. Sauces: Sriracha, Nuoc Cham (sweet, sour and salty fish sauce dressing), or thinned out hoisin sauce.
As a Lettuce Wrap – As a wrap we found using Boston lettuce or green leaf lettuce the easiest to roll with. Top it with vermicelli, crushed nuts and bean sprouts. Sauces: Sriracha, thinned out hoisin sauce.
As a Salad – Chop up any type of green lettuce and top it with chopped vermicelli, bean sprouts or any type of fresh vegetables and fruits like mango. Serve with crushed nuts for some crunch and a light vinaigrette dressing such as Nuoc Cham (sweet, sour and salty fish sauce dressing).