VIETNAMESE LEMONGRASS CHICKEN Lemongrass (sả) is widely used in Vietnamese cuisine as well as other Asian cuisines. It has a clean, crisp and citrusy aroma. To use lemongrass in marinades, stir-fries, salads, spice rubs, and curry pastes, trim the top and base of the stalks—you want to use only the bottom 4 inches or so. Then peel off any dry or tough outer layers before finely chopping or mincing.
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