Widely used as a culinary herb in Asian cuisine, lemongrass carries a fragrant, lemon-lime taste with a hint of mint and ginger. Cuisine in Vietnam has a nice balance of flavors and textures, and features lemongrass often. The interplay of fresh herbs and seasonings in Vietnamese cooking take simple proteins to the nextlevel of taste. Give it a try with the recipe below.
- 3 pounds chicken breasts, cut into 2–3 inch cubes
- 1/4 cup of fresh lemongrass, finely minced
- 4 cloves garlic, crushed
- 2 shallots, finely chopped
- 1/2 teaspoon chopped thai chili or jalapeño pepper (optional)
- 1 stock of green onion, finely chopped
- 1/2 teaspoon ground black pepper
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon oyster sauce
- 1 tablespoon honey
- 1/4 teaspoon sesame oil
- 1/4 cup any type of oil
- Skewers for grilling, soaked in water before using
- Green Onions, thinly sliced, to serve
- Place lemongrass, garlic pepper, shallots, green onion, and jalapeño in a mortar and gently pound with a pestle until paste forms. Combine paste with fish sauce, soy sauce, brown sugar, honey, and sesame oil in to make marinade. Place in a glass bowl and add the chicken. Stir to combine, making sure to coat each piece. Cover with plastic wrap and marinate in the fridge overnight.
- Thread the chicken evenly among the skewers. Preheat a grill or char-grill pan on high. Brush chicken lightly with oil and add to grill or pan. Cook for 2–3 minutes on each side or until cooked through. Transfer to a platter, sprinkle with green onion, and serve immediately.
- Chicken can be substituted for beef, pork, or shrimp.
Did you know? Lemongrass oil is used in other countries for many purposes, such as a preservative and a pesticide. Made into “fever tea,” it treats coughs, colds, fever, muscle pain, stomachache, headaches and high blood pressure. It is also said to strengthen blood vessels and decrease varicose veins.
Tip: To mince lemongrass, cut off about an inch from the root end, and trim off the dry green tops. Peel off outer layer, and grate trimmed lemongrass midsection using a microplane rasp grater.
