a. Rinse the sticky rice under cold water until the water runs clear.

b. Soak the sticky rice in water for about 4 hours or overnight.

c. Drain the soaked sticky rice and steam it in a steamer for approximately 20 minutes until cooked and tender.

d. Remove the sticky rice from the steamer and let it cool.

a. Heat a large skillet or wok over medium-high heat.

b. Add the ground pork or chicken to the skillet and cook until browned and cooked through.

c. Remove the cooked meat from the skillet and set it aside.

a. In a blender or food processor, combine the roasted rice powder, minced garlic, and Thai bird chilies (if using).

b. Blend the mixture until it forms a coarse paste.

c. Transfer the paste to a mixing bowl.

d. Add lime juice, fish sauce, and chicken broth to the bowl.

e. Stir well to combine all the ingredients and let the sauce sit for a few minutes to allow the flavors to meld.

a. In a large mixing bowl, combine the cooked ground pork or chicken, chopped scallions, chopped fresh cilantro, chopped fresh mint, chopped fresh Thai basil, and chopped fresh kaffir lime leaves.

b. Add the prepared Jeow Mak Len sauce to the mixing bowl.

c. Mix all the ingredients thoroughly until well combined.

a. Transfer the prepared Laos Jeow Mak Len to a serving dish.

b. Garnish with additional fresh herbs, lime wedges, and sliced chilies if desired.

c. Serve the dish with steamed sticky rice on the side.