Rubs Vietnamese Lemongrass Rub


Nec timeo, nec sperno
Staff member
  • 3 fresh lemon grass stalks, root end trimmed and 1-2 outer leaves discarded from each stalk
  • 2 shallots chopped
  • 3 garlic cloves chopped
  • 2 teaspoons freshly chopped and peeled ginger
  • zest of 1 lemon
  • juice of 1 lime
  • 1 1/2 tablespoons sugar
  • 1 teaspoon salt
  • 1/2 teaspoon ground cayenne pepper
  • 3 tablespoons water
  • 2 tablespoons fish sauce (optional)
  • 5 tablespoons peanut oil or vegetable oil
  1. Thinly slice bottom 6 inches discarding the remainder
  2. puree lemongrass, shallots, garlic, ginger, lemon zest, lime juice, sugar, salt, cayenne, water, and fish sauce in food processor, scraping down the sides occasionally until as smooth as possible, about 2 minutes
  3. to finish the rub, slowly drizzle the peanut oil or vegetable oil into the rub mixture while the food processor is on. Continue until all oil is mixed in.
  4. Use just like a marinade, letting the rub sit on the meat in the fridge to absorb the flavors.