How to Mince Lemongrass

Appears in
Everyday Thai Cooking: Quick and Easy Family Style Recipes
Everyday Thai Cooking

By Katie Chin

Published 2013

  • About
  1. Remove the first 4–5 tough fibrous outer layers of the lemongrass stalk with your fingers to reveal the softer, yellower part of the stalk that you’ll be using. The remaining layers will still be slightly fibrous.
  2. Using a sharp, serrated knife, slice off the bulb (bottom 2 inches/5 cm) and discard.
  3. Now, using the back of a knife, oblong pestle, or rolling pin (or a wine bottle if that’s all you have), smash the bottom 6 inches (15 cm) of the lemongrass stalk to release the essential oils and separate the fibers.
  4. Next, use a sharp knife and finely chop the bottom ⅓ of the stalk.