Vietnamese Lemongrass Marinade

Vietnamese Lemongrass Marinade

Fragrant lemongrass, garlic, and fish sauce combine for a bold, aromatic marinade.

Total 15 min Makes 16 oz Calories 65/serving

Dietary

Pescatarian, Dairy free, Nut free, Halal

Allergens

Fish, Soy

This marinade pairs minced lemongrass with garlic, shallot, fish sauce, and a touch of sugar for a savory-sweet base that tenderizes and perfumes pork, chicken, or beef. It's a staple in Vietnamese grilling, especially for dishes like thit nuong, and works equally well on tofu for a plant-based option. Let proteins soak for a few hours or overnight before grilling or pan-searing for deeply flavorful results.

Ingredients

  • 4 stalks lemongrass, tough outer layers removed, minced
  • 6 cloves garlic, minced
  • 1 shallot, minced
  • 1/4 cup fish sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon turmeric powder
  • 1 red Thai chile, minced (optional)

Method

  1. In a medium bowl, combine the minced lemongrass, garlic, and shallot.

  2. Add the fish sauce, brown sugar, vegetable oil, soy sauce, oyster sauce, black pepper, turmeric, and chile (if using).

  3. Whisk or stir vigorously until the sugar dissolves and the mixture is well combined.

  4. Use immediately to marinate meat or tofu, or transfer to a jar and refrigerate for up to 1 week.

Rate this recipe

★ 4.0 (1)

Vietnamese Lemongrass Marinade

This marinade pairs minced lemongrass with garlic, shallot, fish sauce, and a touch of sugar for a savory-sweet base that tenderizes and perfumes pork, chicken, or beef. It's a staple in Vietnamese grilling, especially for dishes like thit nuong, and works equally well on tofu for a plant-based option. Let proteins soak for a few hours or overnight before grilling or pan-searing for deeply flavorful results.

15 min 16 oz 65 cal

Ingredients

  • 4 stalks lemongrass, tough outer layers removed, minced
  • 6 cloves garlic, minced
  • 1 shallot, minced
  • 1/4 cup fish sauce
  • 3 tablespoons brown sugar
  • 2 tablespoons vegetable oil
  • 1 tablespoon soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon turmeric powder
  • 1 red Thai chile, minced (optional)

Method

  1. 1

    In a medium bowl, combine the minced lemongrass, garlic, and shallot.

  2. 2

    Add the fish sauce, brown sugar, vegetable oil, soy sauce, oyster sauce, black pepper, turmeric, and chile (if using).

  3. 3

    Whisk or stir vigorously until the sugar dissolves and the mixture is well combined.

  4. 4

    Use immediately to marinate meat or tofu, or transfer to a jar and refrigerate for up to 1 week.