'lemongrass' on Serious Eats

The Food Lab: This Isan Thai-Inspired Sliced Steak Salad Will Knock Your Socks Off

Inspired by my recent trip to Northeastern Thailand, this steak salad combines ingredients readily available in the average supermarket with distinct isan flavors. Sliced steak, onions, and tomatoes are tossed in a fiery dressing made with pounded garlic and chilies flavored with lime juice and fish sauce. Fried lemongrass adds crunch and lemongrass flavor without the fibrous strands raw lemongrass leaves behind. More

Lunch Box: Make-Ahead Miso Lemongrass Soup with Mushroom Dumplings

This soup has lots of flavor, and takes a lot less time to make than you may be imagining. Miso soup (just miso paste and boiling water here) basically makes itself while you're preparing the mushroom-scallion dumplings. The mushrooms are cooked with a bit of vinegar and soy sauce so they burst with dark, earthy flavors in the soup. That may sound like a lot of soy-on-soy action, but the lemongrass keeps it from being overwhelming. More

Charles Phan's Lemongrass Beef Stew

Braised short ribs are one of those no-brainer wintertime comfort foods. Easy to prep, slow to cook, and luscious to eat, the well-marbled cut of beef tastes great simmered in just about anything--from tomato-based Italian broths to beer and beef broth. In Charles Phan's Vietnamese Home Cooking, Phan presents a French-influenced stew laced with lemongrass, ginger, star anise, and Thai chiles. Alongside the short ribs, he braises (not-surprising) carrots and (more curious) daikon radish to add sweetness and texture to the beef. And a bonus? The brothy, rich sauce is wonderful on its own should you "accidentally" eat all of the beef out of the stew first More

Dinner Tonight: Chicken Stir-Fried with Lemongrass and Chile

I've been on a little lemongrass kick lately, so I was excited about this recipe from Andrea Nguyen's Into the Vietnamese Kitchen from the very beginning, even if the title made it sound relatively straightforward. But something happens during he cooking process to those innocent looking chicken hunks, because by the end they start tasting an awful lot like glistening bits of fatty pork. Which is to say, they start tasting really, really good. More

Cook the Book: Prawns, Leaves, and Limes

This five-minute stir-fry is full of the sort of punchy, sour flavors that you'd find in a bowl of tom yum soup. Matchsticks of ginger and rounds of lemongrass are browned with scallions and chiles. The shrimp are thrown in with a mix of fish sauce, lime juice and sugar. It's ideal for those evenings when you're craving something a bit out of the ordinary, flavor-wise but don't really feel like spending an hour-plus on it. On the table in just about 20 minutes and served with a bowl of steamed rice, these prawns will beat the pants off Thai takeout any day. More

Dinner Tonight: Spiced Shrimp Soup

I'll be honest and admit that, at first glance, this soup from Epicurious looks pretty dull. The dominant color is white, with only a few pink shrimp peeking through the surface—but this isn't just any old broth. The shells of the shrimp are removed, but not discarded. Instead they're simmered with lemongrass, cilantro, and water, making for a truly fragrant base. The addition of lime and fish sauce adds a bit of balance and a lot of complexity. More

More Posts