Love the idea of Marion Grasby’s Vietnamese Lemongrass and Garlic Marinade but can’t buy it where you live? This is the real-deal, make-it-yourself recipe. Yep, we’re sharing the homemade version of our bottled marinade so you can enjoy the Asian flavours wherever you are.
3-4 stalks of lemongrass, trimmed, outer layers removed
2 cloves of garlic
2 slices of ginger, peeled
3 tbsp tamarind paste
1 red chilli, deseeded
2 tbsp sugar
3 tbsp fish sauce
1 tsp white vinegar
1 tbsp oyster sauce
2 tsp salt
1 cup water
1 tsp vegetable oil
2 tsp cornflour (cornstarch)
- Roughly chop the lemongrass, garlic and ginger, and transfer to a blender along with remaining ingredients.
- Blend to a smooth consistency.
- Transfer to a saucepan and place over medium heat. Cook, stirring, for several minutes until the sauce thickens and is looking lovely and glossy.
- Leave to cool down, then transfer to an air-tight container. This marinade will keep in the fridge for up to 2 weeks.
