Lemon grass lies at the confluence of two trends: a renewed taste for citrus flavors and a passion for all things Asian. The long, dry stalks that look so unpromising in their natural state add a delicate, herbal citrus note to foods - one that's familiar to fans of Thai and Vietnamese foods and that's increasingly turning up on eclectic menus of all kinds.
Sold in Asian markets (and, occasionally, well-stocked supermarkets), lemon grass has a distinctive flavor that lends itself to both sweet and savory dishes. Perhaps its most familiar incarnation today is as the sour component in Thai hot and sour soup. It's a natural partner for seafood but also works well ...
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