Thanks, MilwFoodlovers, for the tip on where to find the lemon grass. I've heard that the HEB Central Market and maybe Whole Foods has lemon grass. I hadn't thought about going to the local Mexican market. There are several very near me. Thanks for the tips. :)
Here's the recipe you asked for: I haven't cooked it yet though.
Vietnamese Lemon Grass Baked Chicken
Yield: 4 Servings Preparation Time:
------- WALDINE VAN GEFFEN VGHCA 2 Tbl Canola oil
-------- 1 Tbl Fish sauce
1 Chicken (or favorite parts) 2 Cl Garlic, mince
-skin 1 Tsp Sugar
2 Stalks lemon grass, bottom 2 Unripe green bananas, quarter
-6' only, slice diagonoally 4 Slice Fresh pineapple, halve
1/2 Cup Low-sod soy sauce
Mix lemon grass, soy sauce, oil, fish sauce, garlic and sugar. Pour over
chicken, cover and refrigerate for at least 3 hours or overnight. In baking
dish, arrange chicken, undrained, in single layer. Add banana and
pineapple; pour remaining marinade over all. Cover and bake 350 about 30
minutes. Remove cover and turn chicken. Return to oven and bake, uncovered,
about 30 minutes more. Serve over rice. 478 Cal, 20 gr fat, 37% fat.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/gemini
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Originally posted by MilwFoodlovers
Ahh, two of my favorite soups. I'd like to point out that fresh kaffir lime leaves freeze well in a ziplock bag; much better than the dried variety. I also keep my galanga loose in my freezer along with my fresh lemongrass. Fresh ginger is a substitute but galanga makes a much better soup. My local Mexican grocery store always has fresh lemongrass for sale in the produce section. Now does anyone have a recipe for Vietnamese lemongrass pork?