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Serves 4

Ingredients required for this recipe:

½ pack Trident Rice Vermicelli

5 tbs Trident Sweet Chilli Sauce

3 tbs Rice Vinegar

2 tbs Fish Sauce

1½ tbs fine white sugar

1 small red salad onion, finely sliced

1 Lebanese cucumber, cut in thin matchsticks

½ carrot, cut in fine matchsticks

½ can Trident Baby Cut Corn, drained

½ red capsicum, in fine strips

150g  sliced smoked salmon

2-3 lettuce leaves


  • Soak Trident Vermicelli in boiling water for 4 mins until softened, then drain.
  • Mix Trident Sweet Chilli Sauce, rice vinegar, Fish Sauce, sugar and ¼ cup of water.
  • Add onion and cucumber, marinate for 15 mins.
  • Add carrot, Trident Baby Cut Corn, capsicum and Trident Vermicelli and mix.
  • Cut salmon into thin strips and toss through the salad.
  • Serve over lettuce leaves.
Trident products used in this recipe:
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Rice Vermicelli
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Sweet Chilli Sauce
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Baby Cut Corn