Before you start, bring a medium pot of salted water to the boil.
Cook supergrains in boiling water for about 25 minutes, until tender with a slight bite. Drain, rinse with cold water and return to pot. Meanwhile, prep lettuce and place in a medium bowl.
Prep tomatoes, cucumber and chilli. Add to a medium bowl, season with salt and set aside for serving.
Heat oil in a medium fry-pan on medium-high heat. Add lemongrass paste and cook for about 30 seconds, until fragrant. Add pork and cook for about 5 minutes, until cooked. Break up with a wooden spoon as it cooks. Once cooked, remove from heat and stir through fish sauce. Season to taste with salt and pepper and keep warm.
Combine cooked supergrains with lettuce and first measure of nuoc cham.
Prep mint.
Serve supergrain salad topped with pork and salsa. Drizzle over remaining nuoc cham and sprinkle over peanuts and mint.