Lemongrass

xả/sả

Appears in

Little Saigon Cookbook: Vietnamese Cuisine And Culture In Southern California's Little Saigon

Little Saigon Cookbook

By Ann Le

Published 2011

  • About
Wonderful fragrance and flavor. Usually diced very fine and then cooked in meat dishes. The outer layers of the stalks must be removed, their ends trimmed, and their layers unraveled. Flatten each layer with a knife and very finely chop it, or diners could feel they are eating shards of metal. Whole stalks, without outer layers, can soak in curries and soups to add a bit of “lemony” zing; remove the stalks before serving. If fresh lemongrass is unavailable, soak dried lemongrass stalks for about 15 to 20 minutes in tepid water after removing the outer layers.