Ice Kitchen - Vietnamese Lemongrass Stir Fry Paste

Fragrant and savoury, our Vietnamese Lemongrass Stir-Fry Paste combines plenty of fresh lemongrass with shallots, garlic, ginger and red chilli, balanced with a touch of sweetness and white pepper. Stir-fry with chicken or tofu and soy sauce, then serve with rice, crisp vegetables and lettuce leaves. And don’t skip the fresh, sweet-sour nước chấm — it takes just a few extra minutes and really brings the whole dish to life.

- Fresh-frozen to lock in vibrant flavour
- Made with real herbs, spices and aromatics
- No UPFs or preservatives
- 100% plant-based
- Perfectly portioned - no more half-used jars at the back of the fridge

Hello Genius!, Chilli ratings - 2, Fresh, Flavours, Frozen, Freshly Frozen for the Most Vibrant Flavour!, No UPFS, Easy to Use, All Natural, Plant Based, Gluten free, Suitable for Vegans

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Keep Frozen

This product must be cooked.
Pots not suitable for microwave.
Hold under a running tap to release quickly.

Box

Box - Recyclable; Pot - Recyclable

Full Product Name:
Vietnamese Lemongrass Stir Fry Paste

Storage:
Store in freezer
Keep me frozen
Store frozen at -18°C. Once defrosted, do not refreeze and use immediately.

Usage:
4 Servings

Additional Information:
Colour may vary

Lemongrass, Shallots, Dark Brown Sugar (Sugar, Cane Molasses), Garlic, Ginger, Red Chilli, White Pepper

Free From Cereals Containing Gluten, May Contain Milk, May Contain Nuts, May Contain Soya
Made in a factory that handles Nuts, Milk & Soya.

Gluten free; Suitable for Vegans

Ice Kitchen

Fresh flavour starts in the freezer. At Ice Kitchen, we make fresh-frozen cooking pastes for curries, stir-fries and marinades. We blend real ingredients - herbs, spices and aromatics - then freeze them immediately, so you get big, fresh flavour without the prep. No UPFs. No preservatives. No half-used jars at the back of the fridge. With your favourite protein and veg, you can cook a proper meal in minutes. Why frozen? Because fresh flavour doesn’t belong sealed in a jar for months. Fresh herbs, chillies, garlic, ginger and aromatics are at their best when they taste bright and vibrant. Freezing lets us protect that flavour without relying on preservatives or heavy processing. That is why Ice Kitchen lives in the freezer.

Ice Kitchen Ltd.
42 Crosby Road North,
Liverpool,
L22 4QQ,
UK.

Ice Kitchen Ltd.
42 Crosby Road North,
Liverpool,
L22 4QQ,
UK.

Vietnamese lemongrass stir fry
Feeds two in 20 minutes
You'll need: (stir fry)
- 1 pot Vietnamese Lemongrass Stir Fry Paste
- 300g chicken breast (thinly sliced) or tofu (cubed)
- 1 1/2 tbsp vegetable oil (20g)
- 1 1/2 tbsp soy sauce (25g)
- Whole gem lettuce leaves, sliced cucumber and carrots
Nước chấm sauce:
Mix & adjust to taste
- 50g fresh lime juice
- 50g water
- 50g sugar
- 25g light soy or fish sauce
- 20g chopped garlic
- 3g chopped red bird's eye chilli
Steps
1. Defrost the paste in a microwave-safe bowl for 30 secs.
2. Heat the oil in a pan or wok. Stir fry the chicken on high for 3 mins, until lightly browned. If using tofu, cook for 9-10 mins until browned.
3. Add paste & stir fry for 2 mins.
4. Add the soy sauce, cook for 30 secs, then turn off the heat.
5. Serve with rice, raw veggies and Nuớc Chấm.
Top tips
- Use the lettuce leaves to make fresh, crunchy wraps.
- Also great with 400g whole skinless boneless chicken thighs: marinate in the paste, oil & soy sauce, then pan-fry, air-fry, grill or BBQ. Slice into strips after cooking.