Ingredients required for this recipe:

1/2 pack Trident Rice Vermicelli
5 tblspn Trident Sweet Chilli Sauce
2 tblspn Fish Sauce
1 1/2 tblspn fine white sugar
1 small red salad onion, finely sliced
1 Lebanese cucumber, cut into thin matchsticks
1/2 carrot, cut into fine matchsticks
1/2 can Baby Cut Corn, drained
1/2 red capsicum, into fine strips
150g sliced smoked salmon
2-3 lettuce leaves

Instructions:

Soak Trident Vermicelli in boiling water for 4 mins until softened, then drain.
Mix Trident Sweet Chilli Sauce, rice vinegar, Fish Sauce, sugar and 1/4 cup of water.
Add onion and cucumber, marinate for 15 mins.
Add carrot, Baby Cut Corn, capsicum and Trident Vermicelli and mix.
Cut salmon into thin strips and toss through the salad.
Serve over lettuce leaves.