R E L A T E D
I N F O

Vietnamese Herb Primer
(For information on growing lemongrass, etc.)

Disclaimer on
Vietnamese
Spelling

When you live far from a decent source for Asian ingredients, it can be hard to find fresh ingredients. One visitor asked about using dried lemongrass, which is often sold in small plastic bags at Asian markets. Here's what he wrote and how I responded.

Question:

Hi, Andrea:

Thanks for you kind response. I received your book from Jessica's Biscuit yesterday and read it cover to cover in 12 hours. I was fascinated by it. It is extremely well written and your stories and anticdotes are fascinating. I enjoyed it very much. Now, I will go back over it again for The recipes I intend to try first. My mouth watered the whole time I read it. You are a very talented writer.

If I may impose on you.... I live in a small town in southern Indiana and have limited resources for finding ingredients other than the Internet, which can be slow and cumbersome, especially when one is impatient to begin. I can't find fresh lemongrass and can only find dried lemongrass pieces. Can they be reconstituted to resemble in any way the fresh? Are they of any use at all?

I would appreciate your opinion.

Your book is great. I look forward to your next one.

Terrell

My response:

Hi Terrell,

Whoah, cover to cover in 12 hours. I'm blown away!!! You made my day. Thanks for the kind words.

I love to be imposed on to answer questions or give comments on all things related to food -- particularly Viet stuff! No need to apologize, ever.

As for the dried lemongrass -- it's unfortunately not a good substitute. The flavors are dead. Think of the difference between blades of freshly cut grass. There's a sensational green fragrance. Now think of how dried out grass is rather lifeless. Hay is nice but you can't use it to flavor much, though it is used in certain parts of the world for cooking.

If you can get your hands on a few fresh stalks, you can grow it in a pot, bringing near the house or indoors during the cold months. Or, as you've obviously read in my book, get your hands on a large stash and keep it frozen.

To help you with your quest for Asian ingredients, I've asked a South Bend, IN, resident to assist you. His name is Don. About four days after your email, he out of the blue emailed me. Low and behold you're both in Indiana. Donald grew up in Texas around Viet people there and seems quite driven to track down ingredients for Viet food. He has agreed to lend you a hand, if you like.

Hope I'm of help and feel free to send more questions,

Andrea

[Note to reader: If you're ever in need of assistance like Terrell, email to let me know. Maybe I can connect you with a Viet food buddy.]