街市THE WET MARKET
Lemongrass
香茅
Stalks like stiff grass that smell of lemon once bruised, used in tom yum, Thai soups and marinades for pork chops. Use the white lower part; the green tops are too coarse to eat but can go into a stock.
Cautions: read first
- It is too fibrous to eat; lift it out once the broth has simmered.
Preparation
Trim both ends, peel off the tough outer layer, bruise it with the back of a knife and cut it into lengths.
Availability in Australia
Easy to find
