Stuffed lemongrass. It sounds like trying to push a square through a triangle-shaped hole, doesn’t it? That’s what I thought when I first saw the dish on a menu in Laos.
I could imagine the subtle citrus flavour permeating the stuffed ingredients, which tend to be a mixture of minced chicken or pork, chopped spring onions or shallots, and aromatics such as coriander and kaffir lime leaves – depending on who’s manning the mortar and pestle. But I couldn’t picture how you would tunnel out the interior of a stalk of lemongrass and stuff it. My curiosity was piqued. Continue reading