VIETNAMESE LEMONGRASS Chicken

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.

Honey Garlic Shrimp

Honey Garlic Shrimp Honey garlic sauce is made of, honey and garlic! But also some soy sauce, brown sugar, rice vinegar, water, and cornstarch are used to complete this iconic sauce, Depends on the marinade. If it’s acidic (lemon, lime, orange, etc.), 30 minutes or less should be fine. Any more than that and the acid will start to break down the delicate shrimp meat and make it mushy. If your marinade is non-acidic (olive oil, garlic, herbs) you could marinate for an hour or more.