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Split the napa cabbage in half and discard the core. Stack the leaves and cut the cabbage into irregular pieces about 3–4 inches long. Leave the smaller inner leaves whole. Transfer to a large bowl.
Rinse the cabbage twice. Shake off excess water and let drain for 5 minutes.
Working in 3 batches, pour fish sauce over cabbage, distributing it across the leaves. Mix thoroughly to coat the cabbage evenly. Cover and let sit for 1 hour, flipping the cabbage halfway through.
Meanwhile, blend the cooked rice, fermented shrimp, and pear juice until smooth. Set aside and prepare the remaining ingredients.
Transfer the cabbage to a strainer and drain off excess fish sauce and water, leaving the cabbage still moist. Return to large bowl.
Add the blended mixture and the remaining ingredients. Gently toss until evenly coated. Add sesame seeds. Toss. Optionally, set aside for 30 minutes to 1 hour and mix again. Serve immediately or refrigerate and enjoy.