About two years ago, my husband planted two stalks of lemongrass in our front yard herb garden. It’s grown to this:
I can’t believe all that from two stalks! Apparently, this plant loves warm, humid weather. It’s very low maintenance – just a matter of weeding out the dead outer layers. Every few weeks, I trim off the leafy tops. Easy! Even a brown thumb like me can keep these alive.
Because of these thriving plants, I’m always on the search for more lemongrass recipes. This recipe is even easier than others that use lemongrass, because the stalk stays mostly intact. Just trim off the nubby bottom, and cut off the leafy top. The meat tastes great over rice, or as the filling for a banh mi sandwich. I’m averse to including pictures of raw meat, so here’s one of the meat before being cooked.
adapted from a Luke Nguyen recipe
- Place ground meat, green onion, sugar, fish sauce, and black pepper in a bowl. Mix until well combined. Cover and chill for an hour.
- Heat grill to high. Press meat around each stalk of lemongrass in an even layer all around. Each stalk can hold about 1½ oz of meat, unless the stalks are very thick. (You’ll be able to feel how much meat the lemongrass can handle.) Grill skewers until cooked through, about 3-4 minutes per side.