Chop all ingredients "mise en place."
Grab a bowl and combine the shallots, fish sauce, hot peppers, sugar, lime juice, and half of the scallions, mint, and cilantro. You’re nearly halfway done :)
Heat 1 tablespoon neutral oil (link Pantry one) over medium heat and cook the ground pork for about 5 minutes. This step is not meant to brown the ground pork, but just to cook it until it’s no longer pink. I use a wooden spoon and move the meat around frequently to achieve even cooking and break up any clumps. Remove the pork and drain the juices (in other words, use a slotted spoon to take the meat out of the skillet). Let the meat cool a couple minutes.
Combine the meat with the sauce and give it good stir. Taste it. Now is a good time to add some Maldon salt to brighten up the flavors a bit.
Serve over cooked rice, top with remaining scallions, mint, and cilantro, and serve with an ice cold beer (a Corona Extra works excellent).