This week’s recipe stars one of my all-time favorite Asian ingredients – lemongrass. With its slight lemon flavor and floral aroma, lemongrass is widely used across southeast Asia. This recipe combines classical Vietnamese ingredients with time-honored Chinese techniques for one delicious dish!
What did you think of this week’s recipe? Leave your thoughts and/or a link to your blog post below.
wokwednesdays 
http://www.karenskitchenstories.com/2014/09/chinese-vietnamese-lemongrass-chicken.html
Karen, Such a beautiful photo! Thanks for taking my brown colored stir-fry and transforming it into a gorgeous food photo! Glad you enjoyed the stir-fry!
Irene, Love your twist serving the stir-fry with tacos. And lemongrass is my catnip is a line I need to borrow! 🙂
By all means! #kitchenThievery at its best…..
http://myculinarymission.blogspot.com/2014/09/wok-wednesdays-chinese-vietnamese.html
Cathy, I’ve been thinking about your fish sauce. Fish sauce does go bad. If you see crystals at the bottom of the bottle it’s past its prime. And most brands are quite mediocre. My favorites are Red Boat and Three Crabs. Thanks for the gorgeous beauty shot.
Thanks for the tip! I’ll look for your brand suggestion on my next trip to 99 Ranch.
Cathy, Let me know if you like them better!