Lemongrass is among the defining aromatics of Vietnamese cooking — present in marinades, braises, soups, and stir-fries. Its preparation is specific: only the lower third of the stalk contains usable flavour, and the tough outer layers must be removed before the tender inner core can be used effectively.
Lemongrass stalks trimmed of their dry upper portions and rough outer layers, leaving the pale, tender inner stalk for slicing, mincing, or bruising depending on application.
- Remove the top 2/3 of the stalk — it has little flavour and a fibrous texture that does not soften in cooking - Remove the tough outer layers until the pale, moist inner stalk is reached — the purple-tinged ring at the base marks the flavour centre - For stir-fries and marinades: mince or slice finely — the lemongrass must be small enough to cook through completely, as large pieces remain fibrous - For braises and soups: bruise with the flat of a knife and add whole — the flavour is extracted into the liquid and the stalk removed before serving - Freeze well — lemongrass can be frozen whole or pre-processed without significant flavour loss
VIETNAMESE FOOD ANY DAY — Technique Entries VN-01 through VN-20