Lemongrass is a fragrant herb that is used extensively in Vietnamese cuisine. It adds a lovely citrusy and slightly spicy flavor to many classic Vietnamese dishes. In this article, we’ll take a deep dive into answering the question: Is lemongrass used in Vietnamese cooking?
What is lemongrass?
Lemongrass is a tropical plant that grows in hot, humid climates. It is a tall, sturdy grass that grows in dense clumps. Lemongrass has a pale base that turns into thick, woody stems with long, narrow green leaves. The entire plant can grow over 3 feet tall.
The most prized part of the lemongrass plant is the base and the lower stems. This is where the flavor is most intense. The base has a pale yellow-green color and is very firm and fibrous. Lemongrass has a powerful, citrusy aroma that is unmistakable.
Lemongrass contains high levels of beneficial compounds like vitamin C, folic acid, magnesium, zinc, copper, iron, potassium, phosphorus and manganese. It also contains antioxidants and has antimicrobial properties.
How is lemongrass used?
Lemongrass is valued both for its flavor and aroma. The tough, woody stems are not eaten. Instead, lemongrass is used to infuse foods and liquids with its lemony essence.
There are several ways lemongrass can be used:
- Added whole or chopped to curries, soups and stews: The lemongrass infuses the dish with flavor and is removed before eating.
- Steeped in hot water for lemongrass tea: Refreshing hot or iced tea can be made by steeping chopped lemongrass in hot water.
- Infused into liquids: Lemongrass flavor can be infused into liquids like stocks, coconut milk, alcohols, etc. Simply add chunks of lemongrass while simmering.
- Processed into powder: Dried lemongrass can be ground into a powder and used as a spice.
- Infused into oil: Lemongrass essential oil is produced by distilling chopped lemongrass. The oil has an intense lemony aroma.
Lemongrass has a light, bright, citrusy flavor that works well with many different types of cuisines. It adds a refreshing pop of flavor and aroma to both savory and sweet dishes.
Brief history of lemongrass in Vietnamese cuisine
Lemongrass has a long history of being used in Vietnamese cooking. Records show that lemongrass was already being cultivated in Vietnam during the 11th century. Back then, it was mainly used for medicinal purposes.
Over the centuries, lemongrass became an essential ingredient in Vietnamese cuisine. Its use can be traced back to the Nguyễn dynasty in the early 19th century. The fragrant herb fit perfectly into Vietnamese cooking’s reliance on fresh ingredients and balancing flavors like sour, sweet, salty, bitter and spicy.
Today, lemongrass remains one of the most popular herbs in Vietnamese cooking. It grows abundantly in Vietnam’s warm, tropical climate. Vietnamese cuisine takes advantage of lemongrass’ citrusy essence to flavor and fragrance everything from soups to salads to meat dishes.
Common ways lemongrass is used in Vietnamese cuisine
Here are some of the most common ways lemongrass shows up in traditional Vietnamese cooking:
Pho
Pho is Vietnam’s beloved noodle soup dish that is flavored with aromatics like lemongrass. Lemongrass adds fragrance to the broth and helps balance the other warm spices used in pho.
Grilled meats
Lemongrass is often tucked into the cavity of grilled meats like chicken or skewered onto lemongrass sticks. As the meat grills, the lemongrass infuses it with citrus flavor.
Curries
Vietnamese curries, like the popular cà ri gà (chicken curry), get their zesty flavor from lemongrass. Lemongrass stalks are sautéed in the curry sauce to release their essential oils.
Salads
Vietnamese salads feature lots of fresh herbs. Shredded lemongrass adds a refreshing citrus note to salads like gỏi cuốn (fresh summer rolls).
Soups & stews
Lemongrass is simmered in soups like canh chua (sour soup) and hearty stews to lend its bright flavor. Fish and seafood soups especially benefit from lemongrass’ fresh taste.
Tea
Lemongrass tea is very popular in Vietnam. It’s made by steeping chopped lemongrass in hot water until the flavor infuses. Iced lemongrass tea is extra refreshing on a hot day.
Marinades & dipping sauces
Minced lemongrass is combined with ingredients like fish sauce, lime juice, garlic, chilies and sugar to quickly make zesty marinades and dipping sauces.
Popular Vietnamese dishes featuring lemongrass
Here is a list of some of the most well-known Vietnamese dishes that traditionally contain lemongrass:
- Pho – the national dish of Vietnam
- Bún bò Huế – spicy beef noodle soup
- Cà ri gà – chicken curry
- Gỏi cuốn – fresh summer rolls
- Nem nướng – grilled pork skewers
- Canh chua – sour fish soup
- Bún thang – chicken noodle soup
- Gà nướng cuốn lá lốt – grilled chicken in lemongrass
- Thịt kho tàu – caramelized braised pork
- Chả giò – crispy spring rolls
Key regions lemongrass is grown in Vietnam
Lemongrass thrives in Vietnam’s tropical climate. While it grows in gardens all over Vietnam, these regions are especially known for lemongrass cultivation:
- Tây Nguyên (Central Highlands)
- Đồng bằng sông Cửu Long (Mekong Delta)
- Vùng Duyên hải Nam Trung Bộ (South Central Coast)
- Đông Nam Bộ (Southeast region)
The rich soil, ample sunlight and hot temperatures of these regions make them ideal for growing abundant lemongrass. Farms harvest multiple crops of lemongrass per year to keep up with the high demand from Vietnam’s cooking and food production.
How to choose fresh lemongrass
When buying fresh lemongrass for cooking, look for stalks that are:
- Pale yellow-green at the base
- Firm and dense
- Dry, not slimy
- Fresh, green leaves
- Strong lemony aroma when the base is crushed
Avoid lemongrass that is wilted, mushy or has brown leaves. The lemongrass should feel heavy for its size.
How to store lemongrass
To keep fresh lemongrass for as long as possible:
- Trim off any dry leaves
- Wrap the lemongrass tightly in plastic wrap
- Store in the refrigerator crisper drawer for 1-2 weeks
Lemongrass can also be frozen for several months. Slice large stalks in half lengthwise and store in freezer bags.
Dried lemongrass will keep for a few months stored in an airtight container in a cool, dark place.
Nutrition facts of lemongrass
Here is the nutrition profile of 100g of raw lemongrass stalks (source: USDA):
| Nutrient | Amount |
|---|---|
| Calories | 99 |
| Carbs | 25 g |
| Fiber | 4.2 g |
| Protein | 1.82 g |
| Fat | 0.49 g |
| Vitamin C | 4% DV |
| Folate | 12% DV |
| Calcium | 8% DV |
| Magnesium | 22% DV |
| Potassium | 14% DV |
As you can see, lemongrass provides vitamins, minerals and fiber with very few calories and practically no fat. The fiber content is quite high compared to other herbs.
The takeaway on lemongrass in Vietnamese cuisine
Lemongrass has become an indispensable ingredient in Vietnamese cooking due to its bright, citrusy flavor and aroma. It grows abundantly in Vietnam’s tropical climate and adds a refreshing pop of flavor to soups, curries, grilled dishes, noodle dishes, salads, marinades and more.
No traditional Vietnamese kitchen is complete without a bundle of lemongrass. Chefs rely on lemongrass to provide that quintessential zesty note in classics like pho, bún bò Huế and cà ri. Vietnam’s hot tropical weather also makes cooling lemongrass tea a refreshing drink.
So in summary – yes, lemongrass is certainly an essential herb used extensively in Vietnamese cuisine! When cooking Vietnamese food at home, be sure to pick up some fresh lemongrass stalks or lemongrass paste to infuse your dishes with authentic Vietnamese flavor.