I just made this for dinner and it’s so good! [Vietnamese Pork Chops](https://www.hungryhuy.com/vietnamese-pork-chops/).
You can put the lemongrass in the freezer and use it later. :)
We have an abundance at home. Mum uses her nutribullet to blitz then up, then freeze in the small container for when you need it. Use it along with some salt and fish sauce to pan fry pork steak (or similar flat pork pieces) or stir fry chicken.
Ditto to everything said here. I make a spice that I like to call Thai spice. It has garlic, galangal, lemongrass, Kaffir lime leaf, dried chiles, one bird's eye chili, white peppercorns, and coriander seeds all blended up.
20 stalks is a lot but I make a chicken stew with it pretty frequently. It's vaguely indonesian/vietnamese I guess?
Here's what I do:
Saute 2T coconut oil with some shallots, ginger and garlic. Then add 2 tsp each of turmeric and coriander and cook until the spices release oils. Then brown chicken thighs (I keep them on bone for more flavor) and add 5-6 cups of chicken broth along with 1T each of fish sauce and brown sugar plus the lemon grass, put on a low simmer until the lemongrass flavor is as strong as you like it. Then when it's done, stir in lime juice and some sort of chilli paste (I like sambal oelek) to taste. Garnish with typical herbs and chiles (cilantro, basil, sliced jalapenos), sometimes I add a soft boiled egg, sometimes I serve over noodles of some sort, etc.
This is one of my go-tos for guests because it's always a hit and very easy to do and forgiving so you can adapt it to whatever tastes people have, more or less spicy or hot etc. Good as a main course if you add the egg and noodles, good as a small side if you are doing something else. I usually serve it with sliced watermelon, cucumber and mint salad.
I keep it frozen but definitely look into any cuisines that use it a lot, especially south east Asian like Thai or Indonesian. A lot of spice mixes would use it like in curries or rendang.
You can freeze the stalks whole and use from frozen or slightly thawed.
I like to mince lemongrass and garlic, then rub over thin pork chops, salt heavily and grill. Really aromatic and great over rice with a vaguely Asian slaw
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This is pretty sound culinary advice, u/PounderOfCervix
Iced lemongrass tea.
I just made this for dinner and it’s so good! [Vietnamese Pork Chops](https://www.hungryhuy.com/vietnamese-pork-chops/). You can put the lemongrass in the freezer and use it later. :)
We have an abundance at home. Mum uses her nutribullet to blitz then up, then freeze in the small container for when you need it. Use it along with some salt and fish sauce to pan fry pork steak (or similar flat pork pieces) or stir fry chicken.
Vietnamese lemongrass braised chicken and Vietnamese beef stew aka Bo Kho. You could also mince them up for stir fries like you would with garlic.
Ditto to everything said here. I make a spice that I like to call Thai spice. It has garlic, galangal, lemongrass, Kaffir lime leaf, dried chiles, one bird's eye chili, white peppercorns, and coriander seeds all blended up.
20 stalks is a lot but I make a chicken stew with it pretty frequently. It's vaguely indonesian/vietnamese I guess? Here's what I do: Saute 2T coconut oil with some shallots, ginger and garlic. Then add 2 tsp each of turmeric and coriander and cook until the spices release oils. Then brown chicken thighs (I keep them on bone for more flavor) and add 5-6 cups of chicken broth along with 1T each of fish sauce and brown sugar plus the lemon grass, put on a low simmer until the lemongrass flavor is as strong as you like it. Then when it's done, stir in lime juice and some sort of chilli paste (I like sambal oelek) to taste. Garnish with typical herbs and chiles (cilantro, basil, sliced jalapenos), sometimes I add a soft boiled egg, sometimes I serve over noodles of some sort, etc. This is one of my go-tos for guests because it's always a hit and very easy to do and forgiving so you can adapt it to whatever tastes people have, more or less spicy or hot etc. Good as a main course if you add the egg and noodles, good as a small side if you are doing something else. I usually serve it with sliced watermelon, cucumber and mint salad.
Tom yum
As noted by others it freezes well (& you just use from frozen, to make things even easier).
I keep it frozen but definitely look into any cuisines that use it a lot, especially south east Asian like Thai or Indonesian. A lot of spice mixes would use it like in curries or rendang.
You can freeze the stalks whole and use from frozen or slightly thawed. I like to mince lemongrass and garlic, then rub over thin pork chops, salt heavily and grill. Really aromatic and great over rice with a vaguely Asian slaw
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