Lemongrass is a wonderfully fragrant herb. If prepped and cooked properly, it adds not only flavor but also a great texture to vegetables, meat, fish or tofu.
I used the lemongrass in this dish as a coating for the tofu (tàu hũ xào xả). Daikon radish (củ cải trắng in Vietnamese) provides contrasts in both texture and flavor. I think the way the daikon is cut dramatically changes the texture of the dish. By cutting it into thick strings, the daikon cooks fast but remain slightly firm.
Note: Glossary of relevant Vietnamese cooking terms.
Tàu hũ = tofu
Xào = stir fry
Xả = lemongrass
Củ = root
Trắng = white Full Recipe...