1 1/2 lb ground pork
1 Tbsp olive oil
2 lemongrass stalks, tender inner part only, finely minced
4 garlic cloves, minced
1 Tbsp fresh ginger, grated
2 Tbsp fish sauce
1 Tbsp brown sugar
1 Tbsp sambal oelek (or chili paste)
3 green onions, thinly sliced
1 lime, juiced
1 tsp toasted sesame oil
3 cups cooked jasmine or basmati rice
1/2 cup fresh Thai basil or mint, torn
1 lime, cut into wedges, for serving
1 1/2 lb Persian or English cucumbers, thinly sliced
1/3 cup rice vinegar
2 Tbsp fish sauce
2 Tbsp fresh lime juice
1 Tbsp granulated sugar
1/2 tsp kosher salt
1 shallot, very thinly sliced
2 Thai chilies, thinly sliced (seeds removed for less heat)
Thinly slice 1 1/2 lb cucumbers into rounds and lay on a paper towel while you make the brine. In a medium bowl, whisk together 1/3 cup rice vinegar, 2 Tbsp fish sauce, 2 Tbsp lime juice, 1 Tbsp sugar, and 1/2 tsp kosher salt until dissolved. Stir in the shallot and Thai chilies, then add the cucumbers and toss to coat. Let sit at room temp while you make the pork (even 15 minutes helps; longer is better).
In a large bowl, combine 1 1/2 lb ground pork, 2 lemongrass stalks, 4 garlic cloves, 1 Tbsp ginger, 2 Tbsp fish sauce, 1 Tbsp brown sugar, 1 Tbsp sambal oelek, 3 green onions, juice of 1 lime, and 1 tsp sesame oil. Mix gently with your hands or a fork just until combined.
Heat 1 Tbsp oil in a large skillet over medium-high heat. Add the pork mixture and break it up with a spatula or meat crumbler into small crumbles. Cook, stirring occasionally, until browned and crispy in spots, 8 to 10 minutes (resist the urge to stir constantly; let it sit for a minute at a time so it actually browns instead of steaming).
Divide warm rice among bowls. Top with the crispy pork, then add the pickled cucumbers to the side of the bowl. Scatter with torn basil or mint and serve with lime wedges for squeezing!