Yield: 1/2 cup to serve 4
2 large stalks lemongrass
2 tablespoons red boat fish sauce
1 1/2 tablespoons light (regular) soy sauce
3/4 teaspoon Thai seasoning sauce or Maggi Seasoning Sauce
3 tablespoons fresh lime juice
1 1/2 teaspoons fresh Meyer lemon juice or unseasoned rice vinegar (to mellow the regular lime juice)
1 1/2 tablespoons Palm Sugar Simple Syrup
2 to 3 teaspoons Toasted Chile Powder
1 tablespoon Toasted Sticky Rice Powder
1 tablespoon finely chopped cilantro stems
- Trim the lemongrass down to the tender center. Cut crosswise into sections, then halve lengthwise. Thinly slice. Pound with a mortar and pestle to a coarse paste, about 1 minute. Transfer to a bowl. Add the fish sauce, soy sauce, seasoning sauce, lime and lemon juices (or vinegar), sugar syrup and chile powder.
- Stir to combine, then set aside for 1 hour to bloom. Or cover and refrigerate for up to 2 days, returning to room temperature before finishing. To finish, add the sticky rice powder and cilantro. Stir then serve with the grilled meat of your choice!