Sa (Lemongrass)
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The scented skeleton of Vietnamese cuisine! Lemon freshness and ginger punch
Description
A tough stalk from the grass family offering a highly aromatic, citrus-lemon scent. The structural backbone of Vietnamese meat marinades and broths.
Classification: Herb
Shops selling Sa (Lemongrass)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Lemongrass stalks
Instructions
- (Prep) Peel tough outer layers, crush the tender base with a knife, or mince extremely finely.
Learn more Substitutes, pairings, tips
Key spices
None
Substitutes at Japanese supermarkets
Lemon juice + Ginger (aroma concept)
Pairing
Grilled meats / Bun Bo Hue
Trivia
While used in Thai Tom Yum, Vietnamese cooking uniquely uses massive amounts of 'minced' lemongrass eaten directly with meat.
Eating tips & etiquette
Minced and eaten directly in meat marinades, or crushed whole and boiled to extract flavor for broths.
Allergen
None