Lemongrass (xả) is very common in Vietnamese cuisine. It is considered a mild diuretic, tonic and stimulant. Lemongrass is typically sold in packs of 5 stalks and can be a bit pricey.
Many years ago, we planted and grew it at home. It was doing quite well, and since it is a perennial, we kept getting fresh stalks. Unfortunately, our dog uprooted and destroyed everything. So, according to my aunt Danielle, we didn't need to buy the plants again. All we need is to buy lemongrass from the market and water root the plants.
I peeled the bottom skin layer off the stalks, placed them in a vase filled with water and exposed it under the sun for 15 days until roots were visible. We just planted them in a pot and let nature do its magic. We're keeping our fingers crossed.
In the meantime, I'm using the one from the market. I gathered several lemongrass dishes that are a hit in our home. Hope you find inspiration in cooking with this exotic ingredient. Full Recipe...