- Heat oil in a large frypan over medium-high heat. Add mince and cook, breaking up lumps with a wooden spoon for 7-8 mins, or until cooked through. Remove pork to a large bowl. Set aside to cool.
- Place uncooked rice in a separate dry frypan and cook, stirring over medium heat for 7-8 mins or until a dark golden. Transfer to a mortar and pestle, grind into fine powder. Set aside.
- Place onion, lemongrass, 1 chilli, Squid Fish Sauce, lime juice, Mae Ploy Sweet Chilli Sauce, mint, coriander and pork in a bowl, toss to combine.
- Finely slice remaining chilli. Arrange radicchio leaves on serving plates, pile pork on top. Garnish with extra coriander, chilli, peanuts and rice powder.