-
1
Place rice in bowl and add enough water to cover by 2 inches.
-
2
Allow to soak for at least 3 hours and up to overnight.
-
3
Drain the rice in a colander and transfer it to a traditional bamboo sticky rice steaming basket, or another steaming vessel such as a colander or strainer that can sit above boiling water inside of another pot.
-
4
Add water to the pot and bring to a boil.
-
5
Add steaming basket with rice and cover.
-
6
Steam rice for 30 to 45 minutes, until soft and sticky.
-
7
(The length of time required to cook the rice will depend on how long the rice was soaked, longer soakings require less steaming time.)
-
8
Remove the pot from the heat, uncover, and fluff with a fork.
-
9
Keep it warm and fluff it again right before serving.
-
10
In a small sauce pan, place the dried shrimp and 1 cup cold water, and bring to a boil.
-
11
Cover and simmer for 30 minutes.
-
12
Drain and rinse under cold water.
-
13
Dice the shrimp and place in a bowl and set aside.
-
14
In a dry saute pan, brown the Chinese sausage until brown on all sides.
-
15
Remove and place in the bowl with the shrimp.
-
16
In the same saute pan, heat the 2 teaspoons oil and fry the pork chops until brown on both sides.
-
17
Remove the pork chops and place in the bowl with the shrimp.
-
18
Meanwhile, heat 2 tablespoons of oil in a large wok over a high flame.
-
19
Add the scallions and quickly cook for 3 minutes or until softened.
-
20
Then add the pork, shrimp, and sausage, and fry for 1 minute, stirring well, then add the fish sauce, soy sauce, sugar, and black pepper.
-
21
Continue cooking for 3 minutes.
-
22
Re-fluff your rice and place in a large bowl.
-
23
Add the meat mixture to the rice, and, mix together.
-
24
Press this mixture into a 8-inch round baking pan.
-
25
It can then be turned out onto a serving platter and cut into 8 wedges.
-
26
Sprinkle with chopped green onions and a drizzle of Nuoc Cham.
-
27
In a small bowl place garlic and chili.
-
28
Squeeze in the lime and using a small knife, remove some of the pulp.
-
29
Add the fish sauce, sugar, and water.
-
30
Mix well.
