In a medium bowl, mix the pork, 1 tablespoon of the fish sauce, 1 tablespoon of the chili-garlic sauce and ¾ teaspoon white pepper. Form the mixture into 20 meatballs (about 2 teaspoons each), rolling each between the palms of your hands. Place on a large plate.

In a large Dutch oven over medium-high, heat the lard until shimmering. Add the shallots and ¼teaspoon salt and cook, stirring occasionally, until browned, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds.

Stir in the lemon grass and ginger and cook until fragrant, about 30 seconds. Add the broth and bring to a boil, scraping up any browned bits, then reduce to medium and simmer uncovered until the flavors blend, about 15 minutes.

Remove and discard the lemon grass. Add the meatballs, stir gently to combine and simmer over medium until the meatballs are just cooked through, 3 to 4 minutes. Stir in the rice and cook until heated through, about 1 minute.

Off heat, stir in the remaining 2 tablespoons fish sauce, the remaining 1 tablespoon chili-garlic sauce, the remaining 1 teaspoon white pepper, the cilantro and the lime juice. Ladle into bowls and serve with fried shallots, egg halves, chili-garlic sauce and lime wedges.