After eating stews, casseroles and hearty soups in winter, as the weather warms up, many of us look for something lighter to put on the dinner menu.  This month’s recipe comes from Trang Hue Vietnamese Street Food, and uses their Lemongrass Chilli Sauce. Visit the linkto find out more about the products Trang Hue have on offer to help you recreate delicious Vietnamese food at home. Use locally farmed chicken and in season vegetables to create a delicious and light spring dinner.


  • 600g Chicken Thighs or Chicken Breast
  • 1 jar 250ml Trang Hue Lemongrass Chilli Sauce
  • 1 tbsp Oil
  • Serve with your choice of Steam Rice and Salad or Steam Vegetables
  • Cut chicken into roughly 3cm cubes
  • Heat oil in a pan over high heat
  • Add chicken and heat until cooked
  • Add lemongrass chilli sauce then add about 100ml of water to rinse out the last sauce from the jar
  • Stir fry until sauce thickens