Produce
Lemongrass
ตะไคร้
Also called takrai, sả, citronella grass
What it is
A fibrous stalk with citrus perfume. The bone of Thai and Vietnamese broths.
Origin
Mainland Southeast Asia.
Flavour
Lemon peel, ginger, green.
How to use it
Bash the white end and simmer, or slice the tender core very thin. Woody tops are for stock only.
Storage
Fridge, wrapped, or freeze.
Can you recognise Lemongrass?
Ingredient challengeQuestions about Lemongrass
From this ingredient's notes in the catalogue — not a chatbot.
What is Lemongrass?
A fibrous stalk with citrus perfume. The bone of Thai and Vietnamese broths.
How do I use Lemongrass?
Bash the white end and simmer, or slice the tender core very thin. Woody tops are for stock only.
How do I store Lemongrass?
Fridge, wrapped, or freeze.
What does it taste like?
Lemon peel, ginger, green.
What can replace Lemongrass?
Lime (high for dressings, finishing). Same acidity, different perfume. Taste before you repeat the squeeze.
Nutrition
Per 100g · estimate · USDA FoodData Central averages and equivalent published tables. Values are typical, not lab tests of your shopping bag.
Recipes using it
Bún bò Huế
Bún bò Huế
A central Vietnamese beef-and-lemongrass noodle soup — thicker noodles, a redder broth, and more chilli than phở.
3 hr 30 minA bit of work🌶️🌶️🌶️
Cơm tấm
Cơm tấm
Broken-rice plate — grilled pork, a chilled egg meatloaf, pickles and fish sauce. Saigon lunch architecture.
1 hr 50 minMediumNo chilli