Cook basmati rice according to package and let cool. Can cook up to three days before and keep in fridge.

In a large cast iron skillet, brown ground pork sausage.

Meanwhile, combine cilantro, mint, ginger, garlic, galangal, pickled Thai chili and lime juice together in a food processor. Pulse until a chunky paste forms. Set aside.

Once meat is browned, add peas, peanuts, sugar and dried chili. Stir together until peas soften, about 3 minutes.

Add herb mix and stir together until fragrant, about 1 minute.

Add fish sauce and mix well and then add rice. Combine for an additional 2-3 minutes.

Serve with vinegar and additional dried chili, peanuts, sugar and fish sauce.