Vietnamese Grilled Pork or Chicken Salad

Serves

4

Ingredients

• 500g pork or chicken, thinly sliced

Marinade

• 3 sticks lemon grass

• 3 stems shallots

• 1 tablespoon sugar

• 2 tablespoons Trident Stir-Fry Fish Sauce

• 2 tablespoons Trident Sweet Chilli Sauce

• 2 tablespoons soy sauce

• 2 tablespoons lime juice

• 2 tablespoons oil

Sauce

• Juice of 2 limes

• 1 tablespoon sugar

• 2 tablespoons Trident Sweet Chilli Sauce

• 60ml Trident Stir-Fry Fish Sauce

Salad

• 125g packet of Trident Rice Vermicelli

• 1 iceberg lettuce, roughly chopped

• 1 packet bean sprouts

• 2 Lebanese cucumbers, halved and sliced

• 50g unsalted roasted peanuts, roughly chopped

• 1 bunch fresh sweet basil

• 1 bunch fresh mint

Instructions:

• Combine lemon grass, shallots, sugar, Trident Stir-Fry Fish Sauce, Trident Sweet Chilli Sauce, soy sauce, lime juice and oil in a food processor.

• Blend until lemon grass is finely chopped - stopping occasionally to scrape down the sides to ensure an even mix.

• Pour marinade onto thinly sliced pork or chicken and leave refrigerated for approximately 1 hour or overnight for a more flavoursome effect.

• Combine lime juice, sugar, Trident Sweet Chilli Sauce and Trident Stir-Fry Fish Sauce in a small dish. Stir until sugar is dissolved.

• Place Trident Rice Vermicelli in cold water, leave to soak for 5 minutes.

• In a large saucepan, boil water and add Trident Rice Vermicelli, cooking for approximately 2-3 minutes. Drain water and then rinse in cold water until noodles are cold.

• In a hot fry pan, cook pork or chicken, until a golden colour.

• Place noodles, and salad ingredients into a round bowl and top with cooked pork or chicken. Add peanuts, basil and mint to taste. Pour prepared sauce over salad when about to eat.