Carefully grating the aromatics in this Vietnamese-leaning marinade opens their taste without unlimited slicing.

Active ingredients

• 2 lemongrass stalks, cut, difficult external layers eliminated
• 1 serrano chile
• 3 garlic cloves
• 1 1″ piece ginger, peeled
• 1 Tablespoon. dark brown sugar
• 1 Tablespoon. extra-virgin olive oil
• 1 Tablespoon. fish sauce
• 1 Tablespoon. soy sauce

Preparation

• Utilizing a Microplane, carefully grate lemongrass, chile (seeds and all!), garlic, and ginger into a medium bowl. (Additionally, you can slice extremely carefully, then mash to a paste utilizing the side of your knife.) Include brown sugar, oil, fish sauce, and soy sauce and blend well.

• Recipe