A citrus-scented tropical grass, used fresh and bruised or sliced, that perfumes Southeast Asian soups and curries; a defining aromatic of Thai tom yum.
Facts
Origin RegionSourced to the subject's own accountMaritime Southeast Asia, the native range of Cymbopogon citratus (West Indian lemongrass), the species most used in cooking. 1 Connections
Used By
Source Ayam pansuh (Wikipedia)
Source Larousse Gastronomique
Source Red curry (Wikipedia)
Source The Oxford Companion to FoodAlan Davidson
Source A Taste of Vietnam, from Hearty Sour Broths to Fragrantly Spiced Street Food (National Geographic)Thuy Diem Pham
Sources
1. Lemongrass (Wikipedia)
WikipediaIntroduction / Species sectionQuote, Introduction / Species section
native to maritime Southeast Asia
The Oxford Companion to Food
Alan Davidson, Oxford University Press, 2014entry: Lemon grass
lemon grass Cymbopogon citratus, a perennial grass of tropical Asia
- Used By: Tom Yum
Wikidata: Lemongrass
Wikidata Q5727732, class allow-list match (w-wdresolver-0926)View the Source A Taste of Vietnam, from Hearty Sour Broths to Fragrantly Spiced Street Food (National Geographic)
Thuy Diem Pham, National Geographic, 2023Used By: Vietnamese CuisineView the Source Larousse Gastronomique
Hamlyn, 2009Used By: Cambodian Cuisine, entry: Lemongrass
Gulai (Wikipedia)
Ayam pansuh (Wikipedia)
Used By: Ayam pansuh, Infobox food/dish main_ingredient fieldView the Source Red curry (Wikipedia)
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