Thanawat Bates uses Japanese sticky rice, but any type of sticky rice will work. You can also use a rice steamer instead of a bamboo one.
1. Soak rice in 2 cups hot water for 1 hour. Drain rice. Line a bamboo steamer with foil and poke small holes all over the foil with a toothpick. Add rice to steamer. Set over a pot of boiling water and steam until rice is moist and tender, 15 minutes.
2. Meanwhile, preheat oven to 375°. Whirl 1 tbsp. each ginger and garlic, the lemongrass, cilantro stems, and chiles in a food processor until chopped and blended, about 1 minute. Mix in pork and salt.
3. Melt butter in a large nonstick frying pan over medium-high heat. Add remaining 1 tbsp. each ginger and garlic, the green onions, and onion, cooking until softened, about 3 minutes. Add pork mixture and cook, stirring often, until no longer pink, about 4 minutes. Transfer mixture to a large bowl. Add broth, steamed rice, cilantro leaves, basil, eggs, and bread, tossing to combine.
4. Put mixture in a greased 9- by 13-in. baking dish. Cover with foil. Bake 30 minutes. Remove foil and bake another 30 to 40 minutes until hot in the center and browned on top.
*Sticky rice is often labeled "sweet" or sometimes "glutinous"; when cooked, it's dense and, yes, sticky. Find it in Asian markets and some well-stocked grocery stores.