By Keith Floyd
This is a dish that has a delicate combination of spicy warm meat and crunchy fresh herbs. Do be really liberal with the fresh herbs, but remember to pluck the leaves off the stalks.
Heat the oil in a frying pan and fry the rice over a low heat, stirring frequently, until golden-brown. Allow to cool slightly, then whizz to a powder in an electric coffee grinder, blender or food processor. Cook the finely chopped chicken with the fish sauce, lemon grass and stock or water in a pan over a medium heat. Stir constantly to keep the chicken pieces separate. Cook for about 5 minut