Place rice in bowl and add enough water to cover by 2 inches. Allow to soak for at least 3 hours and up to overnight. 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. Add water to the pot and bring to a boil. Add steaming basket with rice and cover. Steam rice for 30 to 45 minutes, until soft and sticky. (The length of time required to cook the rice will depend on how long the rice was soaked, longer soakings require less steaming time.) Remove the pot from the heat, uncover, and fluff with a fork. Keep it warm and fluff it again right before serving.

In a small sauce pan, place the dried shrimp and 1 cup cold water, and bring to a boil. Cover and simmer for 30 minutes. Drain and rinse under cold water. Dice the shrimp and place in a bowl and set aside.

In a dry saute pan, brown the Chinese sausage until brown on all sides. Remove and place in the bowl with the shrimp.

In the same saute pan, heat the 2 teaspoons oil and fry the pork chops until brown on both sides. Remove the pork chops and place in the bowl with the shrimp.

Meanwhile, heat 2 tablespoons of oil in a large wok over a high flame. Add the scallions and quickly cook for 3 minutes or until softened. 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. Continue cooking for 3 minutes.

Re-fluff your rice and place in a large bowl. Add the meat mixture to the rice, and, mix together. Press this mixture into a 8-inch round baking pan. It can then be turned out onto a serving platter and cut into 8 wedges. Sprinkle with chopped green onions and a drizzle of Nuoc Cham

In a small bowl place garlic and chili. Squeeze in the lime and using a small knife, remove some of the pulp. Add the fish sauce, sugar, and water. Mix well.