This guide will both illustrate and explain thoroughly how to use Lemongrass. It's a delicious ingredient in so many recipes, and might seem daunting to use, but this method will change that.
- 1 stalk lemongrass, wahsed and dried
Cut off all of the dark green portion of the lemongrass stalk and discard them.
Use your fingers to gently split, and then pull away the top layer of the lemongrass. It should come off in one piece. (Sometimes it’s necessary to take off a second layer — to get to the softest portion of the lemongrass.)
Use a meat mallet to firmly, but gently, smash the remaining lemongrass. (If you don’t have a meat mallet, you can use the bottom of a small sauté pan.)
Use a Chef’s knife to finely chop smashed lemongrass.